Oat Flour


Avena sativa

Wild oat grass (Avena sterilis) was ancestral to the cultivated oat (Avena sativa) and was found throughout the Fertile Crescent of the Middle East.  Oat was a late grass to be domesticated  It was in Bronze Age Europe that the grain started to appear as a secondary crop for animal feed.

         

Much of the oat production goes to horse and cattle feed, but it is also rolled for porridge and oat flour is used to make bread.  Oat bread first appeared in England in  the nineteenth century and the traditional oat breads are still made in Scotland.


Pre-cooked Oats

Pinhead oats - the grain is passed through a steel cutter which divides each grain into four pieces.  This process is the basis for oatcakes.

Rolled oats - the pinhead oats are steamed and passed through rollers to give a flat grain used for making porridge.  Jumbo oats are produced where the same process is used on the whole grain.

Oatmeal - is a flour which in its course form is used for oatcakes and in its finest form for bread making and biscuits.

 

 

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This part of the Bread Pages looks at the The different types of Flour used throughout history.

Einkorn Wheat

Emmer Wheat


Durum Wheat


Spelt Wheat


Khorasan Wheat


Clubwheat


Common Wheat


Oats


Barley


Rye


Maize


Chickpea


Millet


Rice


Buckwheat


Teff


Potato


Beans


Vetch