RITIKA NARULA

Oats Whole Wheat Bread

The bread has a goodness of whole grains with no maida and refined sugar .

 This is a basic recipe of oats- whole wheat bread which has been adapted  from king aurther flour blog.  The original recipe contained bread flour which i did not want to use and i did not have in my pantry too. 

Also  to make it softer I used tangzhong method in their recipe , the calculations for which are based on the post from the same blog.

 

 

 

 

Yields1 Serving

INGREDIENTS
 360 grams or 3 cups whole wheat flour or aata
 100 grams rolled oats (not instant oats)
 2.5 tbsp 28 grams butter or oil
 1 and 1/2 tsp salt
 40 grams brown sugar
 2 tsp instant yeast
 345 grams lukewarm milk plus 1/4 cup more milk

INSTRUCTIONS
1

Weigh all your ingredients.

2

Out of the weighed ingredients, take 3 tbsp flour and 1/2 cup milk in a vessel. Turn on heat and whisk to make a slurry. After the mixture is cooked for 2 to 3 minutes. Remove from fire and let it cool fully.

3

In the meantime take all the ingredients a mixing bowl except for milk and oil.

4

Add cooled slurry, add lukewarm milk and oil. Using hook attachment of hand mixture start kneading. Or knead it by hands for 4 to 5 minutes. It will be a shaggy dough.

5

Now take around 1 tsp oil and grease the surface take dough on greased surface and use stretch and pull method to knead dough. Keep kneading for 12 to 15 minutes till dough is springy. ( I have added a few pictures of the prepared dough)

6

Cover with cling film and keep it warm place to proof for an hour.

7

Once it is proofed, punch down the dough and form into a log keeping seam at the bottom. Grease the loaf tin with oil or butter . Sprinkle very little flour on dough now shaped into log and place in the loaf tin. Cover and keep aside for proving for 1 to 1/2 hour. Once proved, Brush milk on top and sprinkle rolled oats on top layer.

8

In the last 15 minutes of proofing preheat oven at 180 degree and bake for 40 to 50 minutes till it is golden brown on top.

9

Take out of the oven and brush the top with butter. Let cool in pan for 20 minutes. Demould and keep on a rack for cooling. Cut slices after 3 hours.

 

Ingredients

INGREDIENTS
 360 grams or 3 cups whole wheat flour or aata
 100 grams rolled oats (not instant oats)
 2.5 tbsp 28 grams butter or oil
 1 and 1/2 tsp salt
 40 grams brown sugar
 2 tsp instant yeast
 345 grams lukewarm milk plus 1/4 cup more milk

Directions

INSTRUCTIONS
1

Weigh all your ingredients.

2

Out of the weighed ingredients, take 3 tbsp flour and 1/2 cup milk in a vessel. Turn on heat and whisk to make a slurry. After the mixture is cooked for 2 to 3 minutes. Remove from fire and let it cool fully.

3

In the meantime take all the ingredients a mixing bowl except for milk and oil.

4

Add cooled slurry, add lukewarm milk and oil. Using hook attachment of hand mixture start kneading. Or knead it by hands for 4 to 5 minutes. It will be a shaggy dough.

5

Now take around 1 tsp oil and grease the surface take dough on greased surface and use stretch and pull method to knead dough. Keep kneading for 12 to 15 minutes till dough is springy. ( I have added a few pictures of the prepared dough)

6

Cover with cling film and keep it warm place to proof for an hour.

7

Once it is proofed, punch down the dough and form into a log keeping seam at the bottom. Grease the loaf tin with oil or butter . Sprinkle very little flour on dough now shaped into log and place in the loaf tin. Cover and keep aside for proving for 1 to 1/2 hour. Once proved, Brush milk on top and sprinkle rolled oats on top layer.

8

In the last 15 minutes of proofing preheat oven at 180 degree and bake for 40 to 50 minutes till it is golden brown on top.

9

Take out of the oven and brush the top with butter. Let cool in pan for 20 minutes. Demould and keep on a rack for cooling. Cut slices after 3 hours.

Oats Whole Wheat Bread

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