Unfortunately, summer is coming to an end, which I never accept willingly, but at least it comforts me that the temperatures are becoming more suitable to turn the oven back on! And, on that note, after a long summer break, the Il Granaio Column has reopened to show you some new ideas that I hope you’ll enjoy! In the basket of this first September appointment, you will find this oatmeal loaf, made with flour, milk, and oat flakes. To these already wonderful ingredients, I also added some Greek yogurt, which makes the dough light, fragrant, and very digestible, and a mix of seeds and red quinoa both inside and outside the dough. I find it incredibly good, as well as genuine compared to those packaged, all treated on the surface with ethanol or ethyl alcohol. It’s true that its use has an antimicrobial function, meaning it would prevent the development of mold that, in this type of preparation, would find fertile ground in a short time. And it’s also true that the use of ethanol in loaf bread is well regulated and poses no risk to our health, but do we want to talk about the unpleasant smell and the genuineness of an alternative homemade product? There are no comparisons! All the more so because it is made with few ingredients and all of quality! And, let me say, even though the process may seem a bit long and laborious, the final result will reward you for the wait! Sliced, it will accompany all your dishes!

Here are other ideas for homemade loaves, both sweet and savory:

Difficulty: Medium
Cost: Medium
Rest time: 18 Hours
Preparation time: 30 Minutes
Portions: 15 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

1 lb all-purpose flour (I use NUVOLA Caputo)
1/3 cup oat flour
14 oz 2% fat Greek yogurt
1/2 cup oat milk
1 tsp dry yeast
2 tsp salt
as needed oat milk (for brushing)
1/2 cup mixed seeds (flax seeds, white and black sesame seeds)
as needed oat milk (for brushing)
1 oz mixed seeds (flax seeds, pumpkin seeds, sesame seeds)
1/2 cup oat flakes
1 tsp quinoa (red)

Tools

1 Stand Mixer
1 Sieve
1 Wooden Spoon
1 Bowl
1 Rolling Pin
1 Brush
1 Loaf Pan

Steps

In the bowl of a stand mixer, combine the two flours previously sifted with the yeast and mix with a wooden spoon.
Create a well in the center and pour in the Greek yogurt.
Attach the hook and work at medium speed for a few minutes, then slowly pour in the oat milk, leaving a tablespoon aside.
At this point, add the salt along with the remaining milk.
Continue working at medium speed until it is well combined.
Transfer the rough dough onto a lightly floured work surface, form a smooth dough ball, using a pastry scraper
Place the dough in a well-oiled bowl and let it rest for 1 hour first at room temperature and then in the fridge on the lowest shelf overnight.
The next morning, let the dough acclimatize at room temperature for about 2 hours. It won’t have risen much, but this is absolutely normal.
Let the dough slide onto the floured work surface, stretch it with your hands until you form a rectangle.
Then, perform a three-fold turn, folding one side of the dough towards the center.
Fold the opposite side towards the center as well, forming a narrower rectangle.
Then fold the dough on itself again in the opposite direction.
Close the dough until you form a square.
Pirl it, giving it a spherical shape. This step is very important to ensure a regular growth during leavening.
Place the dough back in the bowl and let it rise in the turned-off oven with the light on for about 2 hours or until it has doubled in volume.
Roll it out on a floured surface first with your hands and then with the help of a rolling pin, forming a rectangle of about 11×14 inches, then brush the surface with a little oat milk.
Sprinkle the entire surface with the mix of seeds.
At this point, gently roll the dough from the long side to form a log.
Seal the sides by pinching them with your fingers.
Transfer it to a loaf pan lined with parchment paper. Cover with a kitchen towel and put back in the turned-off oven with the light on to rise for 2-3 hours or until it has reached the edges of the pan*. Then, brush the surface with a little oat milk and sprinkle with the mix of seeds, oat flakes, and red quinoa (fig. 20).
Bake in a preheated static oven at 356°F for 40 minutes or until lightly golden, then remove from the oven and let it cool before taking it out of the pan.
Once cool, slice it and serve.
And there you have it… your oatmeal loaf with Greek yogurt and seeds is ready to be enjoyed!
Enjoy it with butter and jam for breakfast or with fresh spreadable cheeses and cold cuts for a quick and frugal meal.
Bon Appétit from FeFè’s Kitchen!

Storage

👉You can store the oatmeal loaf at room temperature under a glass dome, in a well-sealed paper bread bag, or in an airtight container for up to 3-4 days. It will remain soft.

Tips

🟣* Don’t rush the last rise, I warn you! Until the dough reaches the edges of the pan, it won’t be ready for the oven, so if 2 or 3 hours weren’t enough, wait longer until the dough has doubled.

THE COLUMN

Il Granaio–Baking time is the column that every first and third Thursday of the month offers a basket full of incredible and irresistible ideas, many recipes you can check out by visiting the official pages of Facebook, Instagram and also Pinterest

If you are as passionate about cooking as we are, we invite you to put on your apron and replicate our recipes! If you do, do not hesitate to write us for advice and suggestions, and let us know if you liked them, please! Now I leave you to the preparations of my talented colleagues: