Baking is therapeutic. Does it sound cliched? But whenever someone starts doing it, they say it. You can’t understand it sitting on the sideline. Just jump in the bandwagon and know yourself. Start with this loaf. It’s simple as it has all-purpose flour and it’s healthy as it has oats and semolina too.

Baking a loaf in the evening can sort your breakfast for the next day. Especially if its a holiday and you want to get up late. This loaf is special as usually, I bake whole grain loaves. This time I had bought a big pack of oats. So wanted to use them in my bakes. In the next few days, I will be doing a number of bakes with oats. Follow me if too like oats.

I have ground oats into a powder. Its very simple. You have to churn them in mixer grinder a few times and the oats powder is ready.

If you don’t have fine semolina or chiroti rava , the regular semolina can be given a few churns in the grinder.

Rest bread is just flour, water, sugar, salt and yeast. The more you practice the more skilled you will become.

Oats Semolina Bread

An easy to make healthy sandwich bread which has the goodness of whole grain

5 from 2 votes

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Prep Time 2 hrs 30 mins

Total Time 3 hrs 10 mins

Servings 1 loaf

Ingredients

  

• 100 g Semolina
• 100 g Powdered oats
• 200 g Refined flour
• 2 tsp Instant dry yeast
• 1.5 tsp Salt
• 2 tbsp MIlk powder( optional }
• 2 tbsp Honey
• 1 cup Warm milk
• 1/2 cup + 2 tbsp Warm water
• 2 tbsp Any neutral oil
• 1 tbsp Milk for milkwash
• 1 tbsp Oats for garnish

Instructions

 

• Take powdered oats and semolina in a big bowl. Add milk and water to it. Keep it to rest for 40 minutes to one hour.
• Take 2 tbsp of warm water in a small bowl and mix honey in it. Add yeast and allow it to rest for 10 minutes.
• In another bowl mix refined flour with salt and milk powder.
• Add refined flour to oats and semolina mix. Mix in yeast mixture.
• Make a dough. Add more water if the dough is dry.
• Add oil and transfer the dough to the counter. Knead the dough for 10-12 minutes. When ready the dough bounces back on poking.
• Keep the dough in an oiled bowl for the first rise. Apply oil on the top of the dough boule. Cover it with a kitchen towel or cling film.
• Line an 8 inch tin with parchment paper.
• The first rise took 50 minutes. Degas the dough and shape it into a tight log.
• Keep the log in the tin with seams side down.
• Preheat the oven at 200 C for 10 minutes.
• The second rise took 25 minutes. Brush the loaf with milk and sprinkle oats on the top if you like.
• Bake the bread for 35-40 minutes.
• Cool the tin for sometime before taking out the loaf. Wait to cut until it cools down completely.
• Store it in an airtight container or wrap in the cling film.
  

Notes

Water needed to make the dough may vary. 

Baking time may vary.

Cover the loaf with cling film if it's getting brown fast.