“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Saturday, 11 January 2014

100% Whole Wheat And Oats Bread (Vegan) # Twelveloaves



Mercury mayhem has been continuing here. Temperatures have been touching all time low. Yesterday, the day started on a beautiful note. The horizon was clear, the sky was blue and the birds were chirruping in high notes. All days are not the same. Yes, the Sun peeped majestically from behind the hills and shone brightly…..the Sun rose steadily, and, so did our spirits that were almost dampened by the fog.  All the pending chores gained momentum….the washing machine whizzed merrily, a trip to the market was planned…. The usual hustle bustle seemed to return after a long time.
Cold weather also interferes with my bread baking. It had been a long time since I had baked bread. The warm morn was the best time to start working on  one.


I baked  a Whole Wheat Oats Bread which we had for dinner next day.


This is how I made 100%  Whole Wheat Oats Bread-

100% Whole Wheat Oats Bread
Ingredients
3 cups whole wheat flour
½ cup white oats
2 tablespoons olive oil
3 tablespoons sugar
2 ¼  teaspoon instant dry yeast
1 ¼ teaspoon salt
1 ½  cups + 1 tablespoon warm water.
Method
Add sugar to warm water, take 1 cup of this warm water and add yeast. Cover for 15 minutes.
Whisk together whole wheat flour, oats and salt. Add olive oil and mix well.
Add yeast mix to flour mix, kneading well. Keep adding remaining water in parts. Stretch the dough with the heels of the palms and knead till a smooth and supple dough forms. This requires a lot of muscle power. Knead for about 8 to 10 minutes.
Transfer the dough to an oiled bowl, cover and keep the dough for 20 minutes.
Remove the dough from the bowl to the kneading plate and knead for another 6 to 8 minutes.
Grease one 7 inch x 3 inch loaf pan.
Roll out the dough into a rectangle not bigger than the width of the pan you are using. Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours in a warm place.
Bake in the preheated oven at 190 degrees C for 25 to 30 minutes or till the top turns brown and the bottom of the pan sounds empty when tapped. If the loaf is browning too quickly, tent the loaf loosely with a foil.
Remove from the loaf tin after 10 minutes. Cool in the rack.
Slice next day.

Linking to #Twelveloaves


#TwelveLoaves is a monthly bread baking party. It was created by Lora from Cake Duchess and runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.




Submitted for Yeastspotting



6 comments:

  1. I love looking at your breads. They always look so wholesome but completely delicious and desirable at the same time. Our temperatures are starting to soar here in Australia and next week we will be hitting 35C on Wednesday which is pretty hot for Tassie and makes everything seem like the tropics because there is so much vegetation around here. I might have to sit out on the deck and sip Kombucha for the whole day while I watch the world shimmer around me. At least I get to look out over the river which always makes me feel cooler :)

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  2. Hi Namita which yeast do you use?

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    Replies
    1. Hello!
      I use instant dry yeast which is quite dependable. It is also easy to store.

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  3. Love that height. Amazing bake. I am yet to put my hands on a wholewheat bread. This looks very inspiring.

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  4. What a gorgeous loaf! So perfect and lovely for our keep it simple challenge this month-thank you for participating:)

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  5. Love your breads. Right now, I was looking for breads since I am on a diet that says no processed foods. I found all that I needed in your blog. You rock Namita.

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