Originally Posted by caedmyn
I'd like to keep my bread recipe but make it more in line with NT...How much should I decrease the water to adjust for the soaked oatmeal?
Well, it's hard to compose an NT style bread recipe for a machine, because the machine does not allow for variation in moisture content, that you could compensate for by oven baking and in kneading in more/less flour... That being said, this is what I would do, if using a machine and that particular recipe:
First, it's more important to soak the whole wheat flour, than the oats. The whole wheat flour will have the high phytic acid content. Unless you are buying your oats whole and grinding them yourself, the company processing them into flakes will already have taken out alot of the phytic acid (and nutritional value). So they are basically harmless, fiber to add in....
So, night before you want to make the bread. Soak your 2 3/4 cups WW flour in the 1 1/2 cups water, with maybe 1-2 tbs yogurt added (or lemon juice or whey). Then next morning add this 'slurry' and the rest of called for ingredients in your recipe and bake on the 'whole wheat' setting, if your machine has one.
This will take care of the phytic acid and still not change the moisture content too much. It should produce a good loaf. Be sure to keep the container/jar that you are soaking your flour and water in, covered. This will help prevent evaporation of the needed moisture.
Please let me know if this helped and the loaf turned out closer to your usual recipe