Does oat bread need baking soda?

Oat bread does not need baking soda, but adding it can have certain effects on the bread's texture and flavor. Baking soda is a leavening agent, which means it helps baked goods rise. When combined with an acid, baking soda releases carbon dioxide gas, creating bubbles in the dough that expand during baking and give the bread a lighter texture.

In oat bread, adding baking soda can help enhance its rise, resulting in a fluffier loaf. It can also contribute to a slightly alkaline flavor, which some people prefer in oat bread. However, using too much baking soda can result in a bitter taste and an overly brown crust, so it's important to use it in moderation.

If you prefer a denser oat bread with a more pronounced oat flavor, you can choose to omit the baking soda. The natural enzymes present in oats, such as alpha-amylase, will still break down the starch in the flour during the fermentation process, resulting in a slightly sourdough-like flavor and texture.