Printable version here.
This is a recipe I had saved sometime back from somewhere (cannot remember and was long before my blog was born) and a bread I have made a few times. I like oats and this bread is healthy and easy to make. But the nicest part is that once the bread is made and sliced, you just cannot see the oats in it. This makes it great for people who do not like oats and also for those who want to avoid eggs.
When I realised last month’s Bread Baking Day was centered on making bread with oats, I felt a little sad that I had a recipe but couldn’t send in an entry to an event I enjoy baking for. Then Melissa announced “Breakfast Breads” as the theme for this month’s BBD, it seemed the perfect chance for me to send my recipe in. This oatmeal bread is perfect for breakfast. I don’t usually add raisins but you may add ½ a cup of raisins to the dough if you prefer.
1½ tsp active dry yeast
2 tbsp honey
1 cup oats (I used Quakers)
1 tbsp oil (I used rice bran + sunflower oils)
1 tsp salt
1 cup all purpose flour + ½ cup for kneading
½ cup whole wheat flour
½ cup wheat germ
Add the yeast and honey to 1 cup warm water, mix and allow to prove. In a bowl, mix the oats and oil and then add the yeast mixture. Stir and keep aside for about 5 minutes. Now add the flours, wheat germ and salt and knead into a soft mass. The dough will be a bit sticky so use some more flour while kneading. Cover and allow to double in size.
Now, punch down the dough and knead till smooth and shape into a loaf. Allow to rise till almost double.
Bake at 190C for about 40minutes. Cool on a rack for about 15 minutes at least before slicing. This bread is slightly dense but soft and crumbly in texture.This is my entry for Breakfast Breads at BBD #10 being hosted at Baking A Sweet Life. If you would be interested in some more varieties of Oatmeal Breads, then do check out last month’s BBD #09 Round-up at Paulchen’s FoodBlog.