Baking bread is always a pleasure. Bring together the ingredients, make a dough, allow it to rise, shape, rise again, and bake!! Fragrant yeasty aroma wafting through the home and delicious loaf for supper!! This loaf is one of our favourites and whenever I plan a crock pot meal I try to bake this bread. Its great for dunking and sopping up the soup. Eat warm, straight out of the oven, or toast, slather with butter and enjoy:)
1/2 cup oats (old fashioned)
2 cup atta (Indian Chappati Flour)
1 cup all-purpose flour (unbleached)
1 tbsp yeast
1 tsp salt
1 cup milk
1/2 cup water, warmed
2 tbsp sugar
1/4 cup olive oil
2 tsp oil
- Sift the atta, all-purpose flour, and salt in a large mixing bowl.
- Warm the milk, add the oats to it, mix, cover and soak for 30 minutes.
- Proof the yeast - warm the milk, add sugar and yeast, mix, stand for 10 minutes. The yeast should become frothy. If it does not, discard and start again.
- Add the olive oil to the yeast and then this whole mix into the milk and oats.
- Stir, then pour into the flour. Knead to a soft but not sticky dough.
- Place in a well oiled bowl, cover with cling film and allow the dough to proof, up to 2 hours.
- Once proofed, punch it down, shape into a loaf, and place in a well oiled loaf pan. Brush the top of the bread with some olive oil and sprinkle a few oat flakes.
- Cover and allow to rise again - about 45 minutes.
- Bake in a preheated oven at 350 F for about 30-35 minutes.
- Turn off the heat, remove the loaf from the oven cool for 30 minutes in the pan, then completely on a wire rack.
- Slice and enjoy with butter.
Good to Know
- The water for proofing the yeast needs to be just warm, not hot.
- The actual proofing time for the dough could vary considerably depending on the temperature and altitude you bake at.
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2014. All Rights Reserved. Kindly do not reproduce without permission.