Friday, 5 October 2012

OATS BREAD



There is a famous Greek saying that goes, “ It is not good for all your wishes to be fulfilled: Through sickness you recognize the value of health, through evil the value of good, through hunger satisfaction, through exertion the value of rest”. Truly said. Sometimes we take things for granted.  Last week our family suffered from cold and viral. The cold rendered the taste buds defunct coupled with a complete loss of appetite. Steam inhalation, gargling and rest became the order of the day. Endless cups of tulsi and ginger-honey tea were gulped down with immense faith. Lemongrass and lemon balm tea were tried too. Dad gave handful of menthol leaves from his garden for steaming. Now that we are on way to recovery,  What a blessing it is to be healthy.


It is late autumn and Marigold is still blooming lighting up our garden with golden shades.


Coming to the recipe of today’s post, I made oats bread yesterday. We really enjoyed with simple bottle gourd veggie and
in the end , had a slice with honey.


Oats Bread
Recipe Source – www.kingarthurflour.com
Ingredients
3 cups all-purpose flour
1 cup oats
1 ½ teaspoons salt
2 tablespoons butter
3 tablespoons honey or sugar
2 teaspoons instant dry yeast
1 ¼ cups warm milk
Method
Whisk together first 3 ingredients in a large bowl.
Mix milk, honey and yeast. Cover for 15 minutes.
Add liquid ingredients to dry ingredients and knead till you get a very smooth, soft and elastic dough. You may add some warm water if the dough feels hard or dry.
Transfer dough in a greased bowl, cover and let it rest for 1 hour or until puffy. Dough will not become double the size.
Transfer to a floured counter and punch. Knead for 2 minutes.
Grease one 8 ½ x 4 ½ inch loaf pan.
Shape dough into a log. Place it in the prepared pan. Cover and keep it in a warm place to rise for 1 to 1 ½ hour or till it crests above the rim of the pan.

Bake in a preheated oven at 180 degrees for 35 to 40 minutes or till the top turns brown and the bottom sounds hollow when tapped. Cover the top with a foil if it is browning too fast.  
Slice when cold. 
  




8 comments:

  1. Is it possible to make ragi bread without wheat and all purpose flour ? it defeats my whole purpose of having gluten free healthy bread !

    ReplyDelete
  2. Hello! I have never tried a bread with just Ragi. Ragi has a sandy texture and does not bind well without all purpose flour or whole wheat flour. Since you want to bake a gluten free bread, I suggest that you make small rolls using just Ragi and other ingredients of a basic bread recipe. Rolls will bake well and hold shape as well. However, they will be hard and crumbly. Do let me know if you experiment. Happy baking!

    ReplyDelete
  3. Hi do u add extra gluten to ur bread flour is it possible to get soft texture without aadded gluten

    ReplyDelete
    Replies
    1. Hello, I do not add gluten to my dough. The bread comes out soft.

      Delete
  4. Hi Namita,
    I baked this today and it turned out lovely. kids enjoyed it so much! thanks for the great recipe. You have made a baker out of a lazy cook like me. Deepa

    ReplyDelete
    Replies
    1. Hello Deepa, what a pleasure to know that your bread came out well. Hope you enjoyed baking it. Home baked bread gives so much pleasure. Wish you many more bread baking sessions!

      Delete
  5. can I use whole wheat flour instead of APF?

    ReplyDelete
    Replies
    1. Hello Adesara, yes you can.The bread will be dense and crumbly. I suggest that you try 50% whole wheat and 50% Apf. Happy Baking!

      Delete

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