Fruitywholewheatoatbread Recipes
OAT WHOLE WHEAT BREAD
My Danish great grandmother made a bread very similar to this when my dad was a child. Going off memories my dad helped me recreate her recipe. This bread a deep golden brown on the outside and moist on the inside. Everyone agrees it's delicious toasted.
Provided by twistedsisterl
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h35m
Yield 20
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
- Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 24 g, Cholesterol 2 mg, Fat 1 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 190.8 mg, Sugar 2.2 g
WHOLE WHEAT BREAD - HOW TO MAKE WITH TANGZHONG METHOD
The biggest challenge of making whole wheat bread is to get the soft, and fluffy texture with good volume.I want to share with you how do we make our whole wheat loaf in our cafe, by using the TangZhong method similar to the Japanese milk buns.This method may not be the textbook way, but I hope you will find it interesting! Best of all, it works very well.
Provided by KP Kwan
Categories Recipes
Time 3h35m
Number Of Ingredients 9
Steps:
- Measure the white flour in a small pot.
- Add cold water and place over low heat and heat it until the starch turns semi-translucent and thicken.
- Remove from heat. Let it cools before adding to the dough.
- Scale the water and the flour required into the mixing bowl.
- Mix gently to autolyze at room temperature for two hours. (Note: I found using only water and flour to autolyze yields a better result, so this step is different from what is shown in the video which aI made earlier.)
- After two hours, combine the water/flour with tangzhong, sugar, salt, and yeast, and butter.
- Use the food processor to blend it for one minute.
- Let it ferment at room temperature until it doubles its size.
- Divide the dough to the desired amount for each loaf. Rest for fifteen minutes.
- Roll out the dough and then shape it into loaves or buns.
- Let it rise at room temperature until it doubles its size.
- Brush the loaf with egg wash or water before baking.
- Bake the bread at 175°C/350°F.for thirty-five minutes or until the top turns golden brown.
Nutrition Facts : Calories 1132 calories, Carbohydrate 217 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 16 grams fat, Fiber 15 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 loaves, Sodium 2053 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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