White Loaf with Oats and dry fruits
Makes one large 9 X 5 loaf or two small loaves
I have been baking brown breads more recently and just craved for some rich delicious white loaf.
The nostalgic memory of the good old borma days tutti-fruity bread was lingering too. And kids always preferred white loaf to brown breads.
But then, how to make a healthier version?!
I used cooked oats, semolina, and 50% white wheat flour (finest atta). I added some curd to the water mix too.
Just a small experiment and the result…. amazingly good. Soft spongy and delicious crumb, with a splash of dry fruit and chocolate in every bite. Try it, I bet you would love it to the last slice.
- Oats – 50 grams
- Semolina Flour – 100 grams
- Bread flour or All-purpose Flour or Maida – 192 grams (Around 1.5 cups)
- Wheat Flour – 180 grams (Around 1.5 cups)
- Milk Powder - 35g (1/3 cup)
- Water plus Curd – 303g to 340g lukewarm (1 1/3 to 1 ½ cups)
- Honey - 2 Tablespoons
- Instant yeast - 2 1/2 teaspoons
- Salt - 1 3/4 teaspoons
- Butter or Olive Oil – 50 grams
In a large mixing bowl, add 3/4 cup water (from the recipe) and oats, mix well and let it sit for 20 minutes. Cook the oats mix on medium heat till you get a thick porridge consistency. Set aside to cool. Add curd and honey to it and mix well and set aside.
Mix all the flour, instant yeast and milk powder in a separate large bowl.
Make a well in the center of the flour mix. Add the wet ingredients mix and start mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
Add salt and butter to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding a little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it with a wet cloth and let it rise at room temperature (preferably in a warm place) for about 1 to 2 hours, until it’s doubled in size.
Gently deflate the dough. To shape the bread loaf, take the dough and just spread into a rectangular shape with a rolling pin. Spread the tutti-fruity, raisins and chocolate chips evenly over the spread dough. Roll up carefully into a tight loaf log. Place the bread dough in lightly greased loaf pan with the seam area at bottom.
Cover with a wet cloth, and let the dough rise for 45 to 60 minutes (preferably in a warm place), till it has doubled.
15 minutes before the bake, pre heat the oven to 200 C.
Just before baking, brush the loaf with a little milk or melted butter or egg wash.
Bake the bread dough in a preheated oven at 200 C, for 40 to 45 minutes. Remove the bread from the oven, and turn it out onto a rack to cool.
When completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only after cooling.
I bet these taste much better than the store bought ones, the aroma that fills the house when you bake these, will make you bake it again and again.
In fact no more bakery breads!
Happy bread making…
Note 1: Water required may vary, Use lesser amount in summer or humid climates; greater amount in winter or drier climates. And different types of flour/oats will require different quantity of water.
Note 2: Baking time could vary for different ovens.
Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Note 4: You can brush with egg wash to get a golden colour for the crown.
Note 5: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.