Whole Wheat Oat Bread

Category: Yeast bread
Whole Wheat Oat Bread

Ingredients

Solid Ingredients:
Flour 220 g
Semolina 30 g
Potato starch 10 g
Oat flakes 50 g
Salt 1 tsp
Sugar 4 tbsp. l.
Dry yeast 1 tsp
Liquid Ingredients:
Warm milk 170 g
Rast. oil 10 g
Butter (I took margarine) 20 g
Egg 1 PC. (about 60g)
Add raisins after the beep 50 g

Cooking method

  • I must say right away that I turned on the main mode on my HP, the crust is medium. Do not repeat after me, the mode needs a different one, I realized this after baking, my loaf did not crack the roof much, I am sure that according to the main mode there was simply not enough time to raise it, because the flour is coarsely ground (that is, it has little gluten , it takes more time than for white yeast bread to grow). BUT IT WASN'T HARMFUL TO THE TASTE, EVERYTHING THE BREAD RISED WELL FROM THE MANKA AND IT WAS TASTY. I just suggest you knead the dough on pizza or dumplings --- turn off the baking oven as much as your bread needs --- and turn on the baking (in my case it was about 1:10).
  • Then, as usual, put in the bucket first all the liquid ingredients, then the dry ones. Do not put all the flour at once, I reported somewhere about 50 grams already in the process of kneading and even more, after the signal add raisins (boneless in flour, so it was evenly distributed in the dough). Before baking, I greased the roof with milk and sprinkled with an EXTRA portion of oatmeal (tossing between the oatmeal and sesame seeds).
  • Whole Wheat Oat Bread
  • Whole Wheat Oat Bread

Note

I have already baked my second loaf of bread (a lot of muffins).
Someone might think that there is a lot of sugar in the recipe, but just right for me, because this is a sweet loaf for tea.
Enjoy your tea.

I could not resist and cut it still not completely cooled down, so the crumb in the photo is not of the same condition, but when the bread cooled down ... IT WAS HAPPENED.

Alena78
After reading about your bread, I thought that if you "cross" this recipe with mine with corn grits, it would be nice.

Thanks for the idea of ​​sweet tea bread.
Stern
Quote: Gubki

Whole Wheat Oat Bread

Gubki, is coarse flour whole grain?
Alexandra
Sternochka, I also noticed a confusion here ... usually coarse grinding is called whole grain in our country, and grade 2 is called the second grade ... And in this recipe it simply says "flour"
Stern
Let's wait for the author to say.
Gubki
Ladies, ROMA explained it all to me in the section about flour, wheat flour of the 2nd grade ... this is also coarse flour, because in essence it is, its particles are larger and there are more shells from grains and husks and it can have the color is from yellow to brown, which is why I have a roll of such a dark color. And by the way, this flour contains significantly less gluten than premium wheat flour. So I think it can rightfully be attributed to coarse flour only from wheat, moreover, it says on the packaging bag: coarse wheat baking flour (2nd grade). BOTH. Tired of writing.
Gubki
Quote: Stеrn

Gubki, is coarse flour whole grain?
I think not, there are still no whole grains, unless of course you count the oatmeal that I myself added there.
Gubki
Quote: Alena78

After reading about your bread, I thought that if you "cross" this recipe with mine with corn grits, it would be nice.

Thanks for the idea of ​​sweet tea bread.
Try it, but it seems to me that light puffed rice flour will not go well with coarse flour. Experiment though, it might work well.
Y.Bruser
Liked the idea of ​​this bread. Bake it on the "Whole grain rye bread" mode. Liquids, in my opinion, are a bit too much in the recipe: I had to add about 6 tbsp during the formation of the kolobok. l. flour (also coarse). It rose and baked perfectly, but next time I will put more sugar, and at least 100-120 grams of raisins, no less.
Gubki
Thanks for trying my recipe. As for the sugar and raisins ... I feel so and so sweet, I have increased them over the indicated proportions of flour and ingredients on this site. Enjoy your tea.

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