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Pressure-Caramelized Oat Bread

Recipe photo courtesy of Mike Krautter

Molecular gastronomist Francisco Migoya, the head chef at Modernist Cuisine and co-author of Modernist Bread, shares his unique approach for incorporating oats into your next loaf of white sandwich bread. The grains are caramelized in a pressure cooker before being mixed into the yeasted dough.

Source: Martha Bakes, Episode 1108


Pressure-Caramelized Oats



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How would you rate this recipe?
  • suzannesante
    28 MAY, 2019
    I doubled the recipe, omitted the vital wheat gluten, added two pinches of powered vitamin C to the dry mixture, and worked the dough by hand instead of using a machine and I’ve got to say this bread is delicious! I’m a seasoned home bread maker so I pretty well know how and where to tweek a bread recipe. I saw this recipe on an episode of Martha Bakes and knew I had to try it since I have some steel cut oats in my pantry that need to be used up (all of a sudden my kids don’t like oatmeal anymore) and I have an instant pot, so... anyway the loaves baked up soft on the inside with a brown crunchy crust and a really nice, slightly sweet, oaty flavor and texture. I have leftover caramelized oat mixture in my freezer (since the recipe only uses part of it) and will definitely be making this next time I bake bread.

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