This month onward, I will be participating in one more group challenge. Bread Bakers is a group of enthusiastic bread bakers who come together every month to create a bread for a chosen theme. I have given the details of the group at the end of the post. So this month it was Rocío who selected the theme Oatmeal for the group. I was so happy that I could try a bread from my wish list. Oats bread has been in my to do list for long. Yes, I have a long to do list and keep on striking them whenever I get a chance. I followed the recipe from Bakingdom and it turned out absolutely amazing. But I still have a story for the bread. If you are not bored yet, then keep on reading about my bread baking adventure.
Every time I select a bread recipe, the most intriguing part is the selection of the correct pan. I never have the pan which is given in the recipe. Either I use a large pan and end up with a flat bread or use a smaller pan and end up with an overflowing bread. I have a 7 1/2″ * 4 1/2″ pan which is smaller than the usual 8 1/2″ pan normally used in recipes. So I divide the dough into two parts, bake one in my pan and bake the smaller portion in another small tin. Some times it works good but this time, it was a flop. The bread in the main tin was flat and the smaller one was so lovely. But I wanted to make a perfect bread. So I had to try it again. This time, I used the whole dough in my pan and ended up wit an amazingly domed super soft crumb and crispy crust bread.
The first time, my daughter was hungry and she didn’t give me enough time to cool the bread. So the slices were squished at the base. But the next trial, I did everything before my daughter came from school and so it had plenty of time to cool. I also made a jar of Peanutella ( yes, you read it right, it was so yum!!!) and when my daughter came home, she was treated with a large slice of this bread slathered with home made peanutella (click on link for recipe). And for the next two days it was her evening snack and I was so proud of the bread loaf that I kept a slice at hand and was staring it so much. Even when taking a bite I was admiring how amazing the texture was. Call me crazy!!!
Recipe Source: Bakingdom
All Purpose Flour/ Maida -3 cups
Instant Yeast-2 1/4 tsp
Salt-1 1/2 tsp
Lukewarm Water-1/3 cup
In a bowl mix together maida, oats, salt and yeast.
In a sauce pan heat milk until warm and add butter.
Remove from flame and let the butter melt in the residual heat. Let the milk come to barely warm temperature.
Add in honey and lukewarm water.
Add the liquids to the flour mixture and mix. The dough will be sticky.
Knead the dough for 10-12 minutes or until soft and elastic.
Place it in an oiled bowl and cover with cling wrap.
Set aside for the first rise for 1 hour.
Now remove the dough on to the counter and shape it into a rectangle measuring 7 1/2″ * 12″.
Roll it into a loaf pressing the dough on each roll to tightly seal it.
Once completely rolled, place it seam side down on a greased bread tin measuring 7 1/2″ * 4 1/2″.
Cover the tin loosely with cling film and set aside for 30 minutes.
Preheat oven to 175°C.
Mix together honey and milk and apply it on the dough.
Sprinkle oats on top.
Bake it in middle rack for 30 minutes.
The top will start browning fast.
Now relocate the tin to the lower rack and continue baking for 20 more minutes.
Remove from oven and allow it to cool for 10 minutes on a wire rack along with the tin.
Carefully remove the loaf from the tin and allow it to cool completely on a wire rack. It may take 1 1/2 hours to 2 hours. Do not slice when warm.
Slice it up with a bread knife and enjoy however you like..
Do not slice that. This was from my first attempt. Just roll the whole rectangle..
This was my first attempt which came out flat.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Oatmeal Bread themed #BreadBakers:
- Agave Oatmeal Sour Dough Bread from My Catholic Kitchen
- Applesauce Oatmeal Bread from Hostess at Heart
- Banana Oatmeal Loaf from Basic N Delicious
- Blueberry Currant Oatmeal Bread from Cindy’s Recipes and Writings
- Cinnamon Raisin Oatmeal Bread from Karen’s Kitchen Stories
- Honey Oatmeal Bread from A Day in the Life on the Farm
- Honey Oatmeal Bread from Recipes, Food and Cooking
- Honey-Oatmeal Muffins from A Baker’s House
- Honey Oats Bread Loaf from Gayathri’s Cook Spot
- Honey Nut Oatmeal Waffles from Magnolia Days
- Honey Wheat Oat Bread from Hezzi-D’s Books and Cooks
- Irish Oat and Whole Wheat Bread from Cali’s Cuisine
- Lemon Blueberry Oat Bread from Kids & Chic
- Multigrain Twist Bread from What Smells So Good?
- Oat Breadsticks from Passion Kneaded
- Oatmeal and Whole Wheat Rolls from Sneha’s Recipe
- Oatmeal Buttermilk Bread from Ruchik Randhap
- Oatmeal Porridge Sandwich Loaf from Bakers and Best
- Oatmeal Stout Loaf from Food Lust People Love
- Oat & Honey Bread from La Cocina de Aisha
- Oats and Millet Idli from Spice Roots
- Oats Bread with Maple and Walnut by Cook’s Hideout
- Oats Garlic Kulcha from SimplyVeggies
- Peanut Butter and Chocolate Chips Oatmeal Scones from G’Gina’s Kitchenette
- Rolled Oat Sourdough Boule from A Shaggy Dough Story
- Savory Oats Scones from Sara’s Tasty Buds
- Triple Seeded Oat Bread from Culinary Adventures with Camilla
- Whole Wheat Honey Oatmeal Bread from Spill the Spices