Rolled oats?

Ken Knecht said:

I have several bread recipes that call for rolled oats. I was in the
grocery yesterday and looked in the Quaker Oats and the flour sections and
didn't see them. Is there another name for them? Maybe just plain Quaker
Oats?

You're right. Quaker Oats is rolled oats, though when I checked their web
site I saw that they now market steel cut oats as well. I have never seen
Quaker Steel Cut oats in the grocery store.

Dave Smith said:

Ken Knecht said:

I have several bread recipes that call for rolled oats. I was in the
grocery yesterday and looked in the Quaker Oats and the flour sections and
didn't see them. Is there another name for them? Maybe just plain Quaker
Oats?

You're right. Quaker Oats is rolled oats, though when I checked their web
site I saw that they now market steel cut oats as well. I have never seen
Quaker Steel Cut oats in the grocery store.

Neither have I, but I bet they are still cheaper if purchased in bulk.

We use a LOT of steel cut oats. It is our breakfast cereal of choice
and I use them in bread baking. They can very easily be added to any
whole grain bread recipe and although many recommend cooking or
soaking them first, I promise you, it is unnecessary if you are making
most recipes. It adds wonderful oomph to whole grain breads. The steel
cut cannot be substituted for rolled oats in most bread recipes,
though, unless cooked, but they can still be added in.

Boron

Dave Smith said:

Ken Knecht said:

I have several bread recipes that call for rolled oats. I was in the
grocery yesterday and looked in the Quaker Oats and the flour sections and
didn't see them. Is there another name for them? Maybe just plain Quaker
Oats?

You're right. Quaker Oats is rolled oats.

Nonsense. Quaker markets oats in every form, from animal feed to
steel cut/pin oats to rolled to quick cooking, to instant, and many
other products such as cold cereals, granola bars, etc..

oats
According to a definition in Samuel Johnson's 1755 Dictionary of the
English Language , oats were "a grain which in England is generally
given to horses, but which in Scotland supports the people." Since
oats are by far the most nutritious of the cereal grasses, it would
appear that the Scots were ahead of the rest of us. Today, whole oats
are still used as animal fodder. Humans don't usually consume them
until after the oats have been cleaned, toasted, hulled and cleaned
again, after which time they become oat groats (which still contain
most of the original nutrients). Oat groats can be cooked and served
as cereal, or prepared in the same manner as rice and used as a side
dish or in a dish such as a salad or stuffing. When steamed and
flattened with huge rollers, oat groats become regular rolled oats
(also called old-fashioned oats ). They take about 15 minutes to cook.
Quick-cooking rolled oats are groats that have been cut into several
pieces before being steamed and rolled into thinner flakes. Though
they cook in about 5 minutes, many think the flavor and texture are
never quite as satisfying as with regular rolled oats. Old-fashioned
oats and quick-cooking oats can usually be interchanged in recipes.
Instant oats, however, are not interchangeable because they're made
with cut groats that have been precooked and dried before being
rolled. This precooking process so softens the oat pieces that, after
being combined with a liquid, the mixture can turn baked goods such as
muffins or cookies into gooey lumps. Most instant oatmeal is packaged
with salt, sugar and other flavorings. Scotch oats or steel-cut oats
or Irish oatmeal are all names for groats that have been cut into 2 to
3 pieces and not rolled. They take considerably longer to cook than
rolled oats and have a decidedly chewy texture. Oat flour is made from
groats that have been ground into powder. It contains no gluten,
however, so - for baked goods that need to rise, like yeast breads -
must be combined with a flour that does. Oat bran is the outer casing
of the oat and is particularly high in soluble fiber, thought to be a
leading contender in the fight against high cholesterol. Oat bran,
groats, flour and Scotch oats are more likely to be found in health-
food stores than supermarkets. Oats are high in vitamin B-1 and
contain a good amount of vitamins B-2 and E.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

Sheldon

Ken Knecht said:

I have several bread recipes that call for rolled oats. I was in the
grocery yesterday and looked in the Quaker Oats and the flour sections and

didn't see them. Is there another name for them? Maybe just plain Quaker
Oats?

Quaker "old fashioned" oats, or equivalent would be the product to choose;
if you check the ingredients list, I believe it will read "100% rolled oats"
or similar statement about rolled oats. Quick/minute/instant oats are not a
good substitute for "old fashioned" oats when used in a bread recipe; they
are generally cut smaller, par cooked or both and do not hold up as well
during the breadmaking process (especially in machine assisted breadmaking).
--
Change Cujo to Juno in email address.

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

Ken Knecht said:

I have several bread recipes that call for rolled oats. I was in the
grocery yesterday and looked in the Quaker Oats and the flour sections
and
didn't see them. Is there another name for them? Maybe just plain Quaker
Oats?

You're right. Quaker Oats is rolled oats, though when I checked their web
site I saw that they now market steel cut oats as well. I have never seen
Quaker Steel Cut oats in the grocery store.

Neither have I, but I bet they are still cheaper if purchased in bulk.

We use a LOT of steel cut oats. It is our breakfast cereal of choice
and I use them in bread baking. They can very easily be added to any
whole grain bread recipe and although many recommend cooking or
soaking them first, I promise you, it is unnecessary if you are making
most recipes. It adds wonderful oomph to whole grain breads. The steel
cut cannot be substituted for rolled oats in most bread recipes,
though, unless cooked, but they can still be added in.

Boron

Can you post a rec. for steel cut oats in bread?
I have wanted to try this for some time but haven't found a rec.
Thanks,

Knit Chic said:

"Boron Elgar" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Sun, 16 Sep 2007 11:12:05 -0400, Dave Smith
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

Ken Knecht wrote:

Quoted message said:

Quoted message said:

> I have several bread recipes that call for rolled oats. I was in the
> grocery yesterday and looked in the Quaker Oats and the flour sections
> and
> didn't see them. Is there another name for them? Maybe just plain Quaker
> Oats?

Quoted message said:

Quoted message said:

You're right. Quaker Oats is rolled oats, though when I checked their web
site I saw that they now market steel cut oats as well. I have never seen
Quaker Steel Cut oats in the grocery store.

Quoted message said:

Neither have I, but I bet they are still cheaper if purchased in bulk.

Quoted message said:

We use a LOT of steel cut oats. It is our breakfast cereal of choice
and I use them in bread baking. They can very easily be added to any
whole grain bread recipe and although many recommend cooking or
soaking them first, I promise you, it is unnecessary if you are making
most recipes. It adds wonderful oomph to whole grain breads. The steel
cut cannot be substituted for rolled oats in most bread recipes,
though, unless cooked, but they can still be added in.

Quoted message said:

Boron

Can you post a rec. for steel cut oats in bread?
I have wanted to try this for some time but haven't found a rec.

Any yeast bread recipe will work, probably a whole grain/multi grain
recipe will work best... all I will recommend is that you don't add
too much the first time, you may not like the firmness. Actually the
steel cut oats will soften quite a bit during the proofing time, and
then will tenderize even more while baking.... the bits will be
discernable and slightly chewy but not at all crunchy except for those
bits at the surface.

Boron Elgar said:

Quoted message said:

You're right. Quaker Oats is rolled oats, though when I checked their web
site I saw that they now market steel cut oats as well. I have never seen
Quaker Steel Cut oats in the grocery store.

Neither have I, but I bet they are still cheaper if purchased in bulk.

None of the bulk stores around here have them, not even the health food
stores. I wonder if the Quaker Steel Cut oats are cheaper than the McCanns
stuff.

Sheldon said:

oats
According to a definition in Samuel Johnson's 1755 Dictionary of the
English Language , oats were "a grain which in England is generally
given to horses, but which in Scotland supports the people."

Horses love oats, but they are usually rolled, crushed, "crimped" or
cooked, not raw. I used to love to feed oats to my friend's horses because
got so silly. Their front feet would start dancing and they would start
grabbing at it as it was poured into their feet buckets, and despite then
they would like up every single grain of it. It also makes horses act up,
almost like being high.

On Sun, 16 Sep 2007 13:24:38 -0400, "Knit Chic" <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

We use a LOT of steel cut oats. It is our breakfast cereal of choice
and I use them in bread baking. They can very easily be added to any
whole grain bread recipe and although many recommend cooking or
soaking them first, I promise you, it is unnecessary if you are making
most recipes. It adds wonderful oomph to whole grain breads. The steel
cut cannot be substituted for rolled oats in most bread recipes,
though, unless cooked, but they can still be added in.

Boron

Can you post a rec. for steel cut oats in bread?
I have wanted to try this for some time but haven't found a rec.
Thanks,

I do not use them in any one recipe, but just add them to any whole
grain dough.

Alas, for most of my bread baking - making lean breads- I use no
recipe at all. I make a sourdough sponge the night before, then mix a
dough with it the next day, adding in whatever flours I want, some
white, maybe, but most always with whole grain bread, whole wheat,
spelt, rye, medium grind corn meal, flax seed and steel cut oats. I
add enough water to make a sticky dough - one that leaves a bit of
itself clinging to the fingers when touched.

Boron

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We use a LOT of steel cut oats. It is our breakfast cereal of choice
and I use them in bread baking. They can very easily be added to any
whole grain bread recipe and although many recommend cooking or
soaking them first, I promise you, it is unnecessary if you are making
most recipes. It adds wonderful oomph to whole grain breads. The steel
cut cannot be substituted for rolled oats in most bread recipes,
though, unless cooked, but they can still be added in.

I've been looking at various whole-wheat banana bread recipes online, and I
think this one sounds pretty good:

2-3 ripe bananas
2 Tbsp oil
1/2 cup sweetner
1/2 cup unsweetened applesauce
2 C whole wheat flour
1 tsp baking powder
1 tsp baking soda

bake in 375-degree oven for --- oh, it doesn't say how long. Until done, I
guess! lol Assuming about 30 minutes.

Anyway, I thought I'd use honey for the sweetner.

So I'll try it once, then if it's any good, I'll make it again and try
adding oats.

For the oats, would I use 1 cup whole wheat flour and 1 cup of steel cut
oats, or would I use 2 cups whole wheat flour and just add some steel cut
oats? If the latter, how much should I add?

You think I should soak the oats for this recipe? (There's not much liquid
at all in it.)

Thanks.
--
Echo

Dave Smith said:

Sheldon said:

oats
According to a definition in Samuel Johnson's 1755 Dictionary of the
English Language , oats were "a grain which in England is generally
given to horses, but which in Scotland supports the people."

Horses love oats, but they are usually rolled, crushed, "crimped" or
cooked, not raw. I used to love to feed oats to my friend's horses because
got so silly. Their front feet would start dancing and they would start
grabbing at it as it was poured into their feet buckets, and despite then
they would like up every single grain of it. It also makes horses act up,
almost like being high.

Um, that's an annotation from *1755*, obviously offered by the authors
primarilly for amusement/tongue in cheek value.

Sheldon

Dave Smith said:

Boron Elgar said:

Quoted message said:

You're right. Quaker Oats is rolled oats, though when I checked their web
site I saw that they now market steel cut oats as well. I have never seen
Quaker Steel Cut oats in the grocery store.

Quoted message said:

Neither have I, but I bet they are still cheaper if purchased in bulk.

None of the bulk stores around here have them, not even the health food
stores. I wonder if the Quaker Steel Cut oats are cheaper than the McCanns
stuff.

The cheapest steel cut oats I've found can be ordered on line... I buy
mine here, and they're much better/fresher quality than McCans...
you're paying mostly for that can: http://tinyurl.com/2cax24

http://store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID=360

Sheldon

Sheldon said:

Dave Smith said:

Sheldon said:

oats
According to a definition in Samuel Johnson's 1755 Dictionary of the
English Language , oats were "a grain which in England is generally
given to horses, but which in Scotland supports the people."

Horses love oats, but they are usually rolled, crushed, "crimped" or
cooked, not raw. I used to love to feed oats to my friend's horses because
got so silly. Their front feet would start dancing and they would start
grabbing at it as it was poured into their feet buckets, and despite then
they would like up every single grain of it. It also makes horses act up,
almost like being high.

Um, that's an annotation from *1755*, obviously offered by the authors
primarilly for amusement/tongue in cheek value.

It was somewhat amusing, though perhaps not to the Scots. It was a staple
in my English grandmother's house. Horses are rarely fed unprocessed oats.
They will eat just about anything vegetable but they have a digestive tract
built for disaster. When they eat things that are too hard to digest they
get blockage in their intestines and a hell of a lot of gas builds up. They
can not belch or vomit and the gas can cause the guts to flip around, which
is often fatal to them.

Dave Smith said:

Sheldon said:

Dave Smith said:

Sheldon wrote:

Quoted message said:

Quoted message said:

> oats
> According to a definition in Samuel Johnson's 1755 Dictionary of the
> English Language , oats were "a grain which in England is generally
> given to horses, but which in Scotland supports the people."

Quoted message said:

Quoted message said:

Horses love oats, but they are usually rolled, crushed, "crimped" or
cooked, not raw. I used to love to feed oats to my friend's horses because
got so silly. Their front feet would start dancing and they would start
grabbing at it as it was poured into their feet buckets, and despite then
they would like up every single grain of it. It also makes horses act up,
almost like being high.

Quoted message said:

Um, that's an annotation from *1755*, obviously offered by the authors
primarilly for amusement/tongue in cheek value.

It was somewhat amusing, though perhaps not to the Scots. It was a staple
in my English grandmother's house. Horses are rarely fed unprocessed oats.
They will eat just about anything vegetable but they have a digestive tract
built for disaster. When they eat things that are too hard to digest they
get blockage in their intestines and a hell of a lot of gas builds up. They
can not belch or vomit and the gas can cause the guts to flip around, which
is often fatal to them.

That's why I decided not to own a horse, an autombile is far easier to
care for. In my young days I'd go with my friends to a local stable
and we'd rent horses to ride on the beach. Years later when I had a
place to keep a horse I went to the library and got a book on basic
horse care... far too many things that can go wrong, the horse idea
was permanently stabled.

Sheldon said:

That's why I decided not to own a horse, an autombile is far easier to
care for. In my young days I'd go with my friends to a local stable
and we'd rent horses to ride on the beach. Years later when I had a
place to keep a horse I went to the library and got a book on basic
horse care... far too many things that can go wrong, the horse idea
was permanently stabled.

That is why I take riding lessons instead of owning my own horse. I get an
hour of instruction each week, and it is a good workout. If I owned my own
horse I would have to muck out stalls every morning and feed three times a
day. It makes it almost impossible to get away. No ferrier bills, no vet
bills, no feed bills, no extra insurance to pay, no liability if someone
falls off.

I was at the stables one night when one of the boarder's horse colicked.
The vet was there within 30 minutes but euthanized within the hour. The
owner had bought the horse at the race track two years earlier..... two
years of board at $400 per month, and just a month earlier had turned down
an offer of $30,000 for him.

Dave Smith said:

Boron Elgar said:

Quoted message said:

You're right. Quaker Oats is rolled oats, though when I checked their web
site I saw that they now market steel cut oats as well. I have never seen
Quaker Steel Cut oats in the grocery store.

Neither have I, but I bet they are still cheaper if purchased in bulk.

None of the bulk stores around here have them, not even the health food
stores. I wonder if the Quaker Steel Cut oats are cheaper than the McCanns
stuff.

McCanns is pricey, even at Trader Joe's and I have returned packages
there because the product was rancid. I cannot imagine how long it was
in the tin for that to happen.

I order seriously in bulk and then, only when the product is on sale.
I order from Honeyville Grain. Since they ship the oats sealed in
cans, I can store them a long, long, time, and since they are used
every day for b'fast and also in the weekly bread baking, it is quite
reasonable.

Once on their list, they frequently offer specials, such as 10% or
more off. I place a large order (by the case - usually two cases,
which is cheaper, too) when one of the really good specials is in
effect.

I've gotten too many grain moths imported into the house with 99 cent
a pound oats purchased from bins and this works well for me. I order
2-3 times a year with a few mouse clicks. No time or gas wasted
running around looking for the availability or best price and the can
storage keeps the oats at their freshest. so I don't have to vacpac
the grains.

Boron

Echo said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We use a LOT of steel cut oats. It is our breakfast cereal of choice
and I use them in bread baking. They can very easily be added to any
whole grain bread recipe and although many recommend cooking or
soaking them first, I promise you, it is unnecessary if you are making
most recipes. It adds wonderful oomph to whole grain breads. The steel
cut cannot be substituted for rolled oats in most bread recipes,
though, unless cooked, but they can still be added in.

I've been looking at various whole-wheat banana bread recipes online, and I
think this one sounds pretty good:

2-3 ripe bananas
2 Tbsp oil
1/2 cup sweetner
1/2 cup unsweetened applesauce
2 C whole wheat flour
1 tsp baking powder
1 tsp baking soda

bake in 375-degree oven for --- oh, it doesn't say how long. Until done, I
guess! lol Assuming about 30 minutes.

Anyway, I thought I'd use honey for the sweetner.

So I'll try it once, then if it's any good, I'll make it again and try
adding oats.

For the oats, would I use 1 cup whole wheat flour and 1 cup of steel cut
oats, or would I use 2 cups whole wheat flour and just add some steel cut
oats? If the latter, how much should I add?

Don't cut down your flour, just add oats, though I think a full cup
would be way too much for this recipe. I use 1 cup in bread doughs
that are weigh 5-6 lbs.

Quoted message said:

You think I should soak the oats for this recipe? (There's not much liquid
at all in it.)

Thanks.

And yes, for a quick-bread, I'd soak or partially cook the oats. The
breads I make are high hydration soudoughs with very long rise
periods. That is why I never need to soak or pre-cook. There are
breads of this type that use multi-grains that ARE soaked, but that
soaking is often to sprout the grains.

Boron

Boron Elgar said:

On Sun, 16 Sep 2007 15:58:57 -0400, Dave Smith

Quoted message said:

Boron Elgar wrote:

Quoted message said:

Quoted message said:

>You're right. Quaker Oats is rolled oats, though when I checked their web
>site I saw that they now market steel cut oats as well. I have never seen
>Quaker Steel Cut oats in the grocery store.

Quoted message said:

Quoted message said:

Neither have I, but I bet they are still cheaper if purchased in bulk.

Quoted message said:

None of the bulk stores around here have them, not even the health food
stores. I wonder if the Quaker Steel Cut oats are cheaper than the McCanns
stuff.

McCanns is pricey, even at Trader Joe's and I have returned packages
there because the product was rancid. I cannot imagine how long it was
in the tin for that to happen.

I order seriously in bulk and then, only when the product is on sale.
I order from Honeyville Grain. Since they ship the oats sealed in
cans, I can store them a long, long, time, and since they are used
every day for b'fast and also in the weekly bread baking, it is quite
reasonable.

Once on their list, they frequently offer specials, such as 10% or
more off. I place a large order (by the case - usually two cases,
which is cheaper, too) when one of the really good specials is in
effect.

I've gotten too many grain moths imported into the house with 99 cent
a pound oats purchased from bins and this works well for me. I order
2-3 times a year with a few mouse clicks. No time or gas wasted
running around looking for the availability or best price and the can
storage keeps the oats at their freshest. so I don't have to vacpac
the grains.

Boron

I buy steel cut oats from Honeyville in the 50lb sack... much less
expensive than any canned (even theirs), and so fresh that as soon as
you sniff the bag you can smell oat fields. Fifty pounds may at first
seem like a lot to consume in a reasonable time, but I share with a
neighbor who takes 40 lbs (big Irish family - is there any other kind)
and I can use my 10 lbs easily in a year.

I also buy buckwheat groats from Honeyville in the 50lb sack, that I
use all myself... I can eat kasha every day, and in fact during winter
months I do... I cook a huge potful each time, enough to last me all
week.

Sheldon

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Don't cut down your flour, just add oats, though I think a full cup
would be way too much for this recipe. I use 1 cup in bread doughs
that are weigh 5-6 lbs.

Quoted message said:

And yes, for a quick-bread, I'd soak or partially cook the oats.

<snip>

Thanks for your insight, Boron. Appreciate it.

--
Echo