Meatless Monday : Whole Wheat and Oats Bread
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I think I have decoded the formula for a perfectly fine and soft bread which can be adapted to various flavors later! It’s been not that long but quite some time that I have been using yeast now. Pizza bases and few buns have been all that I have been doing so far! This time I was in the mood to play with my dough. Yes and I played well :).
The pizza bases were fab which were first pre baked in oven and then were thrown on back yard grill for some evening dinner with some simple toppings.
The rest of the dough….hmm that gave me some play time! After 1st proofing, first I thought I will bake some pull apart rolls but then the dough was not mould-able or roll-able, since it was quite loose and that my dear friend was the reason for a fine textured soft bread :). Believe me, I was so proud of myself that I did a happy jig ;).
Oh oh! Are you still wondering as to
What I actually did to my dough before setting it for 2nd time proof ? Well chucked that idea of pull apart rolls. I then rolled the dough into making a bread loaf ! I shaped the dough in thin baguette form. Applied some olive oil on top and added some garlic powder, dried onion flakes and some Italian herbs. I thought I was ready. But then last minute change of plan! I cut the log into 4-5 big pieces. Took a circular cake pan. Greased it. Proofed the bun shaped loaves in that pan, which still looked like pull aparts…….yes crazy me…and then finally baked! They baked to the glory of gorgeousness.
Today I will pen down my experimental recipe which I can swear by for myself at least (Tag : I am no expert!).
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Enjoy them with :
1.Olive oil +salt+black pepper+ Italian herbs of your choice.
2. Cream cheese and pesto.
3. Butter and Jelly
4. Make small sliders and make sandwiches.
Storage :
If you don’t wish to eat it right away, then bring them to the room temperature but while they are still slightly warm, cover them with foil without cutting. Once you cut them, they will dry up. Or just store in air tight container and in the refrigerator.
What an irresistible looking bread Sonal! It looks so airy, soft and rich! I’ve always found enriched breads made with whole wheat flour and some non-gluten flour much harder to come out with that airy texture. Very nice! I too have found that keeping some doughs sticky really helps the texture. The little extra work is worth it. Like you, I also like to *gently* punch down the dough. Your bread is very versatile too. I can’t decide whether I want the pizza version or some with cream cheese and pesto!
Oh, I love bread!!! This looks irresistible. I really like your new format for your recipe, it looks great and is easy to use. 🙂
Thanks Sophia ! It was Angie from the novice gardener, who suggested this short code for the readers who want to print only the recipes without any frills ;).
Great!
Your bread looks great, Sonal! But that pizza!! I was completely distracted after that…heheh… 😉
Lol :)))
Looks great Sonal – hearty and healthy:)
Wow, do these ever look delcious! I love pull aparts, too, because my favorite part of the bread is the pulled at ends! I love that you use oats in here too, for the flavor and texture. Mmmmmm!
Yum! I like the embedded recipe too. Trying to figure out how to do it after Angie wrote about it…I’m so tech-unsavvy! Do you use a plugin for the shortcode?
Apsara,
I went to the link that Angie provided.
Copy pasted the code with example as is and then removed the example and typed mine. That’s it!
thanks, Sonal. I will try it.
Nothing–not even the top of a freshly washed baby’s head–smells better than bread baking! My parents made bread every Sunday. It was something they always did together and I never joined in to learn to make it myself. I’m keeping this recipe to try! Thank you!
Reblogged this on The ObamaCrat™.
Such lovely looking bread! X
What a coincidence! is my meatless monday for me too, and I made bread! I’ve seen that you put milk in your dough… that’s interesting, I should try to add it! What a great satisfaction is to prepare bread at home, isn’t it?
beautiful recipe! I have a question about the amount of yeast in the recipe. 21 g seems to be a lot, since 1 sachet usually = 7 g for instant yeast… Maybe you bought 3 X 7 g sachets?
Catherine : you came as my savior :)). Yes you are right! What a blunder I made. Let me correct it :). Thanks sweetheart!