How to make bread with no flour | Oat bread recipie | Butler School

all right so hello again welcome tobutler schoolas you can see i’ve got my little helpereither with me todayum now we’ve been uh locked down for awhile sowe’ve run out of flour i think a lot ofpeople out there run out of flourso what i’m going to do today is i’mgoing to show you how to make breadwithout any flour at all we’re going touse oats now at the moment oats seemlike they’re a lot easier to get holdoff than flourokay so if you step to one side pleasesweetieso what i’ve got is very much the sameas a normal breadrecipe we’ve got 500 grams ofjust normal standard porridge oatsand what we need to do is we need to getthem really fineanother thing i’ve run out of is razorbladesthat was leo just went past there thoughif you saw himuh i’m sporting a sort of isolationbeard leo come over hereso you can seeright so i don’t actually have a foodprocessor in the house so i’m going toimprovise you can always improviseone of the most important things forbutler is the ability to improviseso i’m going to do this in a couple ofbatchesi’m just using a nutribullet stylesmoothie makereva’s being my assistant there what areyou doing there eitherready for the big noisethat’s just gonna take a second i’llswitch you off and we’ll come back tothat in a secondright so so far i’ve been making flowersthank you little children out therea little bit time consuming so i’ve onlygot a small thing butlike i say you always have to improviseby the way we’re doing it outside todayjust because it’s an absolutelybeautiful day here i hope it’s abeautiful day wherever you are at homenow these actually um come upreally like quite a lovely flower soi’m not too worried about that and i’mjust gonna continue like i wouldif i was normally making bread so what’snext divasalt that’s i asked eva saltso we’re going to put about twoteaspoonfuls big lump there twoteaspoonfuls of salt in therego on eitheryou can put the yeast in i’m gonna givethat a bit of a mix aroundnow we need some more sugar i’m actuallynot going to put it it’s a good pointhere sometimes i do put sugar in but i’mnot actually going to put sugar in todayi’m just going to leave it because daddywants to be healthy daddy wants to behealthy exactlyso my channel we’re only making likedonuts and stuff okaywell you might want to subscribe to hischannel insteadyes my channel is calledleo what’s that what’s that you’reputting init’s yeast yeast so yeast is going in isit all over it yep the whole thingthank you there we golet’s give that a bit ofit’s good isn’t it this is not how we doitin my school my one i like we like tasteit righthow’s this in leo’s childrenout the way this isn’t leo’s channel atall this is my channel this is folksso good this is bespoke butlers andwe’re making breadand we’re making bread out of oats heythat’schildren like that they’re not gonnaacceptfirst thing i have noticed is actuallyusing a lot more water actually you canhelp leo you can bring me over thatwater pleaseit’s actually using a lot more waterthan flour doesi was trying to do it to the same ratiosas normal bread withnormal wheat flour but it’s actually ittakes a lot more water than thatokay come here i’m guessing the oats areactually a lot more absorbentso i i started with about 320milliliters of waterbut i think it’s going to be at least400. by the timeyou get your fingers out righti think it’s going to be at least 400.this is leo’s rusty doing everythingactuallyand then daddy’s just kidding it’s notworking with spookyi’m gonna now call his channelraspberryagain this is proving a lot moredifficult thanum normal where this is a totallydifferent textureand that’s more water going in now imust be over 400 milliliters nowi’m gonna be really interested to seehow this comes outthis is watery a little bit in theresee this is a bit more realistic this isprobably uh a bit more like you aredifferent when you’re trying to kickyourselfoh it’s like bored because they haven’tbeen at schoolalthough i think he definitely seems tothink it’s more like media studies thanhome economics to be absolutely honesti i don’t even know what happens isand now i’m just going to see how thisdough ishow do you think the dough is leo how’sit looking crunchycrunchy right okay let’swatch out don’t want to squish yourfingers when i’m needing itso it’s actually it’s quite elasticso that’s that’s a good signyeah you can let me just need it for abit first becauseit has to be all sort of squidgywhat you want you want to spin it youswing we want to get it to a sort ofconsistency if you haven’t if youhaven’t made bread before this is thefirst time you’re making breadfirstly good luck um secondly you wantitto the consistency of platinumyou need you know because when you startkneading the dough it’s kind ofum like the texture ofsomething crumbly i can’t think of anexample now but quite a crumbly textureto start with but what you want is thatsort of play-dohclay smoothness andalso you needto not you like okay i’m just going toput paint inor don’t put paperdon’t do that because it needs to beedible misteryesi don’t know maybe you could eatdoughnuts right now withla[Music]there you goyou know we had a little spillage thisis making ita cup of tea and i’m not going to likesquish like thisno that’s okay we’ll water the flowersyou know ohwe’ve actually um changed a lot of thegarden over to being umgrowing produce now we’ve got lettucesbeetrootsuh squash we’ve got all sorts of stuffin and it’s brilliant it’sgiving me the opportunity to do thatactually[Music]something i’ve been meaning to do for along timeyeah she’s got a bit of flour on yourdress how to get somemore socks right so i’m gonna need[Music]once i’ve got this to a good like i saysort of play-doh consistencythen i’m going to put it aside for anhour to proof which is wherethe yeast starts to work and hopefullyit should double in size like i say i’venever doneoats bread before so we’ll see how thatgoesokay so i will see you in an hour andwe’ll see how this is goingand what no don’t turn the camera offdon’t turn the camera off because it’s alittle likefun bitten beforeright well this bread’s been proofingfor about an hour nowand welli’m not convinced i meanso a bit of flour there but it’s notrisen very muchit’s a bit like the consistency ofshortbread or maybe pastry actually it’squite a lot like pastryso what sort of loaf that turns intoum i’m very interested to see obviouslynownormally you would knock back the doughbut there’s not reallyanything to knock back it’s notparticularly risen it’s risen byor maybe a sixth where it should haverisen by about fifty percentum but anyway i’m going to persevere andi don’t think there’s much pointme leaving it to proof for longer so i’mgonna whack it in the ovenum i’m guessing it’s gonna take quite along time because it feels pretty densei’ll try it for half an hour see howthat goesum and then we’ll cut it upwe’ll have a slice hopefully it’ll bedeliciousum if it’s not umthen i’d love to see what you can manageat homeokay well here’s our bread bakednow it took about 40 minutes to break soit does take a lot longer than normalbreadnow i must say it’s not going to win anybeauty contentscontests but at the end of the day theproof of the pudding or well in thiscase the loafis definitely within the eating so i’mgoing to cut slices and give it a goyes we are sweetieumwell i mean i don’t know if you can seethat but it it cuts all right to behonestum again i mean it’s not no willthey try okay you put some butter on ityeahtry not to touch the butterstill nice and hot let me do thata little bit more okay soa nice bit of butter on there let’s cutit up maybe put your fingers i’m gonnacut them offi want to cut my fingers off okay so letme know what you think thislet’s have a try[Music]there you go for you too you have alittle bit of a crossoh well oh no i think i puti think they put not as much oilright anyway it’s nice now i’m not goingto choose itover i’m chewing him i’m not going tochoose it overnormal wheat flour bread butit’s actually a lot nicer than quite alot of the umgluten-free breads i’ve tried in thepastand you know and get gluten-free oats soi’d say actuallya conservative success okay right thanksvery much i hope you enjoyed this battleschool and i hope you give this a tryand i’d love to see yours i’m sure thatsome people can do isbetter than me because like i say myfirst time trying itand i’ve learned a bit and i think nexttime i’m gonna try to do a few thingsdifferentlyokay right thanks very much bye-bye