Oats are the best way to add fibre, minerals and antioxidants to the diet. Oats can be eaten sweet or savoury. Eat them the way you like.
I was itching to bake bread loaf with oats. Long ago I had baked dinner rolls with oats. But didn’t remember the measurements. This time when I planned to bake a loaf with oats, I replaced some of the whole wheat flour with refined flour. The results were satisfactory in the first attempt.
In the second attempt, I got an excellent loaf.
If you like to bake with oats, please find the recipe of yummy digestive biscuits
Bread baking is all about technique and experience. It doesn’t need any fancy ingredients. Refined flour, water, salt, sugar, oil, milk or milk powder, yeast are mixed and the bread is done. However, when we move towards healthy loaves, it becomes a little tricky. Still, a little practice can make you a good bread baker.
Whole Grain Oats Bread
- 200 g Refined flour
- 130 g Whole wheat flour
- 50 g Oats
- 3/4 cup Boiling milk
- 3/4 cup Warm water
- 1/4 cup Any neutral oil
- 2 tsp Active dry yeast
- 1.5 tsp Salt
- 2 tsp Brown sugar or Jaggery
- 1 tbsp Oats for garnish
- 1 tbsp Milk for milk wash
- Boil milk and add the oats. Stir and cover for five minutes. Allow it to cool.
- Meanwhile, in half a cup of warm water, dissolve sugar or jaggery. Add yeast and keep it aside for 10 minutes.
- In a big bowl, take refined flour, whole wheat flour and salt. Give it a good mix.
- Add yeast mixture, cooked oats and oil. Make a dough. The dough will be sticky. Transfer the dough to the counter and knead. Sprinkle dry flour if the dough is too sticky or you can apply oil on your hands. Knead it for 10 -12 minutes or until the dough is soft and pliable.
- Keep it for the first rise in an oiled bowl. Cover the bowl with a kitchen towel. The day was exceptionally warm so the first rise took 50 minutes. This time however varies depending upon the temperature in your kitchen. You have to wait until the dough doubles in bulk.
- Line a loaf tin of 8.5 inches with parchment paper or grease it.
- Punch the dough gently and shape it into a log. Transfer it into the loaf tin for the second rise. Cover the tin with a kitchen towel or a shower cap. Keep it in a warm place for 30 to 35 minutes.
- Preheat the oven at 190 C for 10 minutes.
- Brush the loaf with milk and sprinkle some oats over it. Bake the bread loaf for 35 to 40 minutes.
- Remove from the tin from the oven and cool it for 5 minutes. Take out the bread and allow it to cool on a wire rack.
- Store the bread in an airtight container or simply cling wrap it.