I don't buy bread anymore! The new perfect recipe for quick bread with oats

  Рет қаралды 13,863

Food Language

Food Language

11 күн бұрын

Say goodbye to store-bought bread! If you’ve ever dreamed of filling your home with the aroma of freshly baked bread, this video is for you. I'm sharing my secret recipe for quick bread that’s so tasty and easy to make, you’ll never want to buy bread again.
Ingredients:
For the starter:
• Water: 3 ½ tbsp. (50 ml)
• Fresh yeast: 1 tsp. (3 g) or dry yeast: ½ tsp. (2 g)
• Optional: Sugar - 1 tsp. - for feeding the yeast
• Bread flour: ½ cup (60 g)
For the dough:
• Bread flour: 2 cups (250 g)
• Water: 1 cup (230 ml)
• Rolled oats: 1 cup (80 g) plus some for coating the breads
• Salt: 1 ½ tsp. (9 g)
This recipe doesn’t require any kneading, just some quick and easy steps that are easy to follow and give an amazing bread! The dough is left to rise multiple times, creating a beautiful texture full of bubbles. Each loaf is scored, coated with oats, and splashed with water before being baked to perfection.
Remember, the key to perfect bread is patience and love. So, take your time and enjoy the process.
I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!
#bread #recipe #foodlanguage

Пікірлер: 61
@Food-Language
@Food-Language 9 күн бұрын
Crispy crust, soft inside, toasted oats on top - the dream bread! This bread is not only easy to make but also incredibly tasty. So, let's get baking and fill your home with the aroma of fresh bread!
@christinehill55
@christinehill55 9 күн бұрын
The comment section isn't open so I could only make my comment here I'm so glad that you put it into cups and teaspoons etcetera instead of grams because I'm not familiar with Gramps and I always have to look it up it's so aggravating so I will definitely be making this it looks so yummy thank you for sharing your knowledge and your time😊❤
@Food-Language
@Food-Language 9 күн бұрын
Thanks Christine, you're so nice! The comment section should be open, I never close it. People ask questions all the time. Is it closed for you?
@eleonoramiller551
@eleonoramiller551 Күн бұрын
Last week I baked the two loaves. Today I made this buns. Perfect! I like that all the doses are in grams, which makes it more accurate. I also like the video so I can see the consistency. In fact, for these rolls, I had to add few more talbespoon of water to reach the consistency of the dough in the video. As accurate as your recipes are, nothing can take into account the type of flour, how long it has been on the shelf, errors on the scale, humidity in the kitchen, and so on. I cannot stop bragging about your videos. It is the minimum I can do to thank you 🙂
@Food-Language
@Food-Language 21 сағат бұрын
Thank you yet again for the awesome feedback, Eleonora ♥ That's exactly what I preach, you have to follow the recipes, but sometimes some things need little adjustments, like the flour to water ratio. Some flours absorb more water, especially the high protein ones. And as you pointed out perfectly, if the kitchen is humid and the flour has been open for a while, it will absorb moisture and may need a little less water. The recipe will work for 95% of people, but the 5% will need to adjust the smallest details to get great results. Like you said, seeing the consistency of the dough in the video is useful, you cannot capture that with a written recipe. Thanks again and keep being awesome!
@VictorYepello
@VictorYepello 3 күн бұрын
Watching from Palm Springs CA USA and I love this recipe. I think I will try this first as 2 loaves then maybe one loaf. Thank you for the video.
@michelewalkerwebb
@michelewalkerwebb 3 күн бұрын
Is cool in the mornings? Am in Huntington Beach, Orange County. The heat is up about 2pm here, inside. I too am going to try a loaf tomorrow morning. Peace 🕊️ to you
@Food-Language
@Food-Language 3 күн бұрын
I have exactly what you need. Here's how I do two loaves kzfaq.info/get/bejne/aOCCYMWi2LaWf4E.html
@kenromero9236
@kenromero9236 4 күн бұрын
Watching from south Louisiana, America. Merci pour cette superbe vidéo et cette recette.
@sairapeerbux4554
@sairapeerbux4554 9 күн бұрын
It was a pleasure watching this video ❤
@Food-Language
@Food-Language 9 күн бұрын
Thanks Saira ♥
@rosemarychain2880
@rosemarychain2880 4 күн бұрын
Great recipe.Many thanks.Will definitely try.Greetings from Yangon,Myanmar🎉❤😊
@sharontwombly61
@sharontwombly61 9 күн бұрын
This looks awesome. I am definitely going to try it. 🥰
@Food-Language
@Food-Language 9 күн бұрын
Thanks Sharon ♥
@thandisilec835
@thandisilec835 2 күн бұрын
Watching from beautiful South Africa 🇿🇦💕 I might try to bake these rolls, looks manageable
@Food-Language
@Food-Language Күн бұрын
Let me know how it goes! The process is super easy, each step takes less than a minute of work (except for the shaping, but that's the most fun part). You can do it!
@mikelaycock1469
@mikelaycock1469 5 күн бұрын
Thank you for your helpful and quick reply.
@natalinavigliarolo5775
@natalinavigliarolo5775 Күн бұрын
Look amazing. Crispy.mm Hope mine turn out like yours. Cant wait. Love oats plus they're good for you too. Going to try with a mixture of other seeds like pumpkin and sunflower. Thank you so much for sharing your easy recipe.Regards from Australia 🤗🥰🇦🇺
@Food-Language
@Food-Language Күн бұрын
Thanks Natalina, you just need to try, you'll be amazed how good they are! I also have a version with seeds if you're interested, here it is kzfaq.info/get/bejne/gt5ketZ32LWliWw.html. I used sesame seeds, black sesame seeds, flaxseed and pumpkin seeds. It was amazing! You can choose any seed mix you like, it's hard to go wrong. Let me know how it goes ♥
@natalinavigliarolo5775
@natalinavigliarolo5775 Күн бұрын
Thank you for your reply and also for your seed version. Will certainly try that one too. I will let you know how they turn out. Thanks again.😘🙏
@mstellis2012
@mstellis2012 4 күн бұрын
Will definitely try this bread recipe. Thanks from Toronto,Canada.
@Food-Language
@Food-Language 3 күн бұрын
Let me know how it goes! ♥
@elliesnlove1808
@elliesnlove1808 6 күн бұрын
Thank you!👍😋
@Red-balloon7
@Red-balloon7 9 күн бұрын
Me too.No more buying…….😂😂
@PDXTundra
@PDXTundra 9 күн бұрын
I love your content, the recipes are always so simple to follow. ✌️👍
@Food-Language
@Food-Language 8 күн бұрын
Thank you! ♥
@chachichachi5526
@chachichachi5526 9 күн бұрын
I’ll try them thank you!!
@Food-Language
@Food-Language 9 күн бұрын
Let me know how it goes ❤️
@meysam9
@meysam9 7 күн бұрын
It's look delicious 😊
@dianasandri7419
@dianasandri7419 5 күн бұрын
Beatiful video.... can the dough cold ferment in the fridge overnight after the folds and proceed with the shaping the next morning?
@Food-Language
@Food-Language 4 күн бұрын
Yes, absolutely! Right after you finished the folds move the dough to the fridge, the next morning just wait for it to come to room temperature before shaping. Happy baking ♥
@TerryM-eu5ou
@TerryM-eu5ou 8 күн бұрын
Great bread!! I’ve tried your others, excellent, I’ll do this one tomorrow, Friday for Saturday and Sunday morning breakfasts…thank you again!😍 June 20, 2024..
@Food-Language
@Food-Language 7 күн бұрын
Thank you Terry! Messages like yours make me happy and give me the energy to experiment and create more! Thanks again and stay safe ♥
@charlamartin9860
@charlamartin9860 9 күн бұрын
That Bread looks AMAZING! DREXEL MO ❤
@Food-Language
@Food-Language 8 күн бұрын
Thanks Charla ♥
@chipb7570
@chipb7570 7 күн бұрын
Nice bread
@Food-Language
@Food-Language 7 күн бұрын
Thank you 😊
@j3f00at
@j3f00at 7 күн бұрын
Lovely recipe. Not going to buy bread anymore. Thank you ❤❤❤
@Food-Language
@Food-Language 7 күн бұрын
Thank you Jen ♥
@j3f00at
@j3f00at 7 күн бұрын
😘
@claudinezemmouchi6160
@claudinezemmouchi6160 8 күн бұрын
Bonjour merci beaucoup pour ces merveilleux pains que vous nous proposez elles sont toute superbe je voulais vous demandez on n'est obligée de couvrir le pain allant au four car je n'est pas de couvercle je peux mettre le pain au four sans couvercle ?merci d'avance ❤❤❤
@Food-Language
@Food-Language 7 күн бұрын
Bonjour Claudine! Je suis ravie que vous aimiez les pains. Effectivement, couvrir le pain pendant la cuisson est important car cela aide à retenir la vapeur, ce qui permet au pain de bien lever avant que la croûte ne se forme. Si vous n'avez pas de couvercle, vous pouvez placer une lèchefrite ou un autre plat résistant à la chaleur rempli d'eau dans le bas du four. La vapeur créée aidera votre pain à lever correctement et à développer une belle croûte croustillante. Bonne boulange et j'espère que votre pain sera délicieux! Merci encore et à bientôt. ♥
@lavender5137
@lavender5137 4 күн бұрын
I really want to try it! What kind of the yeast you recommend? Thank you 🙏
@Food-Language
@Food-Language 4 күн бұрын
Any yeast, really. I use fresh yeast because it's easier to get where I live, but I've tried it a million times with active dry and just normal dry yeast, it works every time.
@lavender5137
@lavender5137 4 күн бұрын
@@Food-Language thank you so much ❤️
@mikelaycock1469
@mikelaycock1469 5 күн бұрын
I have fast action dried yeast. Can I use that and miss out the first few steps? Thanks.
@Food-Language
@Food-Language 5 күн бұрын
No, I'm afraid not. The first steps are to strengthen the gluten network and make the bread hold its shape. Yeast produces gas, but if there's no "force" to hold it in the bread in the form of beautiful bubbles, it's all for nothing.
@radziahradzi
@radziahradzi 7 күн бұрын
Hi from Malaysia
@Food-Language
@Food-Language 7 күн бұрын
Hi ❤️
@andrewchilvers2078
@andrewchilvers2078 6 күн бұрын
Thanks for the video. I'm curious however as I normally follow bread recipes in grams. Are you using grams yourself and converting to imperial, or the other way around? Many thanks.
@Food-Language
@Food-Language 6 күн бұрын
Hi Andrew, I use grams, then measure each ingredient using imperial tools (it takes a while 😅). Then I try the "imperial" recipe to make sure the quantities are correct. But I mainly use grams, there's nothing more reliable than weight.
@marylinehau9980
@marylinehau9980 7 күн бұрын
Hello..can i use sourdough starter in this recipe? If yes how much to replace the yeast? Thanks
@Food-Language
@Food-Language 7 күн бұрын
Hi Maryline, I'm adapting the recipe for sourdough, the process will be slightly different because it needs a longer rising time. I'll post a video when it's done! I'd say 60-90g of sourdough starter for this, but I'll get back to you when I've made sure that the process works perfectly every time.
@marylinehau9980
@marylinehau9980 7 күн бұрын
@@Food-Language thanks. Keep us posted.
@almapin2.1
@almapin2.1 9 күн бұрын
Hi
@Food-Language
@Food-Language 9 күн бұрын
Hi ❤️
@haritham2391
@haritham2391 7 күн бұрын
What is bread flour? Bread flour means all purpose flour?
@Food-Language
@Food-Language 6 күн бұрын
It's a high protein flour, also known as "strong flour". AP flour will work, but it should have 10%+ protein content (just check the label), 12% is the ideal content.
@yamhes
@yamhes 4 күн бұрын
Can I use sourdough starter instead of yeast. Thanks
@Food-Language
@Food-Language 3 күн бұрын
Yes you can, but the timing will be slightly different. I'm adapting my latest recipes to be used with sourdough, I'll post the entire process later when I'll have a reliable recipe. Thanks for watching ♥
@mohankaur3182
@mohankaur3182 3 күн бұрын
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