My Culinary Trial Room

Tuesday, June 17, 2014

Honey Wheat Oatmeal Bread

I am obsessed, well that happens most of the times~ lets talk about that later. Today its breads. I am totally obsessed with home baked breads. I know that its not a good season for baking but who cares when you get a good loaf of bread after all that sweat. I mostly like to include whole wheat flour in our daily breads but this time there is an additional health factor in the form of oats. The honey, the oats and the whole wheat flour gives a unique taste to this bread which makes it great for sandwiches. BTW, don't fret if you donot have quick cooking oats on hand. Give the rolled oats a quick pulse in the blender and there you have the quick cooking version.

~*What U Need*~
Instant yeast- 1 1/2 tsp
Honey - 1/4 cup
Olive oil - 2 tbsp
Warm water - 1 1/8 cups
Salt - 1/2 tbsp

Unbleached all purpose flour - 1 cup + 6 tbsp
Whole wheat flour - 2 cups
Quick cooking oats - 1/2 cup
Vital wheat gluten - 2 1/2 tbsp
Egg - half of an egg

How I Made it:
Add the yeast to the warm water and mix. Set aside till frothy for 10 mins. In the bowl of a stand mixer, add the olive oil, honey and the yeast water. Add the 2 cups wheat flour, gluten and oats and salt to this mixture and mix well in low speed.

Increase the speed to medium and beat for 2 minutes. Add the egg and one cup of all purpose flour. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add flour by 1 tbsp and mix until it's smooth and elastic. Place the dough in a greased bowl and cover and allow to rise for 1 hour or until double in size. Punch the dough down and turn onto a floured surface. Shape into a loaf. Place in greased 9x5 inch loaf pan covered with plastic wrap and let rise in a warm place for another hour. Bake in a preheated 350 degree oven for 35 to 40 minutes. Remove from oven and allow to cool on rack for 5 minutes before removing from pan. Remove bread from pan and brush with melted butter, allow to completely cool on cooling rack.