One more bread post.
Todays bread hopefully going to be a bit more healthier.
I realized that I've made so many sweet things when I should have cut down the sweetness a bit more for a healthier version.
I guess I just started.
I made a little adjustment to a personal favorite.
Still taste as delicious; but with more fiber in it.
The same recipe that I've used to make pillowy-soft baked donuts which has became a family favorite whenever we have craving for donuts *no more frying! Yeay!!!*
Now, I present you....
The Oatmeal Bread
Adapted from Mama Mic's Magic Dough
Yield 3 loaves
- 1 packet instant yeast (11g)
- 2 cups warm water
- 2 Tbsp brown sugar
- 1/2 Tbsp salt
- 1/2 cup vegetable oil
- 1 cup oatmeal
- 5 cups all purpose flour
- Combine warm water and yeast in a big bowl, let sit for 5 minutes
- Add in brown sugar, salt and vegetable oil. Stir to mix
- Add in the oatmeal and 4 cups of flour. Mix thoroughly then use hand to knead while adding the rest of the flour as needed to make a pliable dough. Knead at least 15 minutes to release the gluten. Finish dough should not stick to the bowl
- Cover with dish cloth and let rise for 1 hour until doubled
- Punch down the dough, knead a few times. Divide into 3 parts, Shape each one into a loaf and arranged on greased baking sheet. Cover with dish cloth and let rise again until double in size about 30 minutes
- Preheat oven 200 C. Prior to bake, sprinkle over the loaves with flour, make a deep slash with a sharp knife at the middle of each loaves. Brush off the remaining flour, then brush the loaves with some milk ( I used evaporated) and sprinkle over more oatmeal
- Bake for 15 minutes until tops are golden brown and sounds hollow when tap
- Cool on wired rack before slicing. Makes perfect sandwich bread!