When it comes to bread, I love the loaf that comes straight from the oven. Usually, I bake buns instead of loaf as they are handy and can be eaten right from the oven without slicing. I love the loaf that is full of nutrition and that delivers the goodness of healthy grains. When it comes to healthy grains, oats and whole wheat flour cannot be neglected. So, this week I experimented with the quantity of some healthy ingredients to make the softest honey oatmeal bread ever.
With the goodness of oats and a touch of whole wheat flour this bread will come out tender and moist, just like everyone likes it . My family and I loved this recipe because of it’s health factor and the flavor of honey and seeds. I used a water bath to bake this bread and it made the softest bread with a moist crumb. This oatmeal bread is best used for making sandwiches.
If it’s you first time in bread making, I recommend you to check out this basic bread recipe first. You will get a good understanding of the basic process of a homemade bread.
One of the important steps in this recipe is to soak the rolled oats in hot milk for 15-20 minutes to absorb moisture. More the moisture, more tender the bread is. This also means your loaf will take extra time to bake completely as compared to a basic bread. My loaf took around 35-40 minutes at 220° C to turn brown.
Honey Oatmeal Bread
- Loaf tin
- 2 cup Whole wheat flour
- 1 cup all purpose flour
- 1 cup rolled oats either instant or old fashioned
- 1 tbsp yeast
- 1 cup milk
- 2 tbsp butter
- 2 tsp salt
- 2 tbsp honey
- 1/4 cup water lukewarm
- Mix dry activated yeast with lukewarm water. Keep it covered and let it stand for 10-15 minutes or until you see some bubbles. This is an important step as it checks if the yeast is activated. If no bubbles are seen, that means your yeast has expired or is not of good quality, hence should be discarded.
- Put boiling milk over oats. Add honey and butter. Stir well and keep it aside for 15 minutes
- Mix whole wheat flour, all purpose flour and salt.
- Add the yeast mixture and oatmeal mixture to the dry mix.
- Knead for 10 minutes.
- Prepare a dough ball and keep it covered with a plastic wrap or damp cloth for at least 1 hour or until the dough doubles in size.
- After 1 hour, gently punch the dough to deflate and prepare a loaf shape using your hands. ( Shape the dough into a rectangle, start rolling it with the longer side, tuck back the ends beneath. Tadaaa! you got the shape of a loaf.)
- Again keep it covered for 30 minutes and let the dough rise again.
- Sprinkle some flax and melon seeds on top.
- Bake it in a preheated oven at 220° C for 40-45 minutes or until the top turns totally brown.
- Make sure you use good quality yeast otherwise your bread would turn out flat.
- Don’t keep opening the door f the oven to check for your bread. It will deflate the bread. Open only when the top has turned golden brown completely.
- Do not forget to “proof” your yeast. It is the process of checking the yeast by adding to lukewarm water. If you see foamy bubbles after 10 minutes that means your yeast is good to use, otherwise discard it.
- Don’t put hot or boiling water to the yeast.
Tadaaa! You just baked a soft and moist bread with the goodness of oats and whole wheat grain along with the flavors of honey and seeds.
Consume it warm or store it wrapped in a cling film for days without having to keep in the refrigerator. In refrigerator, this honey oatmeal bread can stay fresh for a month.
Tell us about your bread making experience and your healthy experiments with it.