Wholewheat Oatmeal Bread -3 Easy Ways!

  • Prep Time
    15 min
  • Total Time
    1 hour 25 min
  • Total Views
    265

This is a really flexible and versatile bread recipe and definitely one of my favourites. There are so many reasons I end up making this bread once a week…:

  1. No mixer is needed to make this dough. Just a bowl and a spoon
  2. Choose if you want to make loaves, beautiful round rolls or easy no-touch-rolls with the same recipe (I have shown all option in the steps below)
  3. Choose if you want to leave the dough rising overnight in the fridge or 45min on the kitchen countertop depending on your mood and time.
  4. The bread is delicious, healthy and filled with fiber
  5. Great for breakfast, in the tiffin or with your lunchtime soup or curry.
  6. The breads are freezable and just as great when defrosted. Defrost in the microwave or for an hour at room temperature.

The timeframe mentioned (total time) is for making the dough, resting time and baking time if you do it all at once. If you want to rest overnight in the fridge, it will -for obvious reasons- take 6-8 hours longer

I usually use fresh yeast for all my breads. For all the Goans reading along, I buy it at Farmers Choice in Porvorim or Geetas Bakery in Panjim City.

Yield: about 10 rolls and 1 loaf / 20 rolls / 2 loaves

Ingredients

Directions

Step 1

Start by measuring out the oats. Add the water and yeast. Stir until the yeast is completely dissolved.

Step 2

Add the oil and sugar. Keep stirring. Add the salt. Stir.

Step 3

Add the yoghurt. Keep stirring.

Step 4

Add the maida and atta one spoon at a time while stirring.

Step 5

Continue adding and stirring until all the maida and atta have been added. After all the flour has been added, continue to stir for about 5 min and thereby kneading the dough. This dough is too sticky to knead by hand. Don’t worry about the stickiness right now. The oats will continue to absorb the water and the dough will become less sticky during the rising time.

Step 6

Cover with cling film or wet cloth and leave to rest at room temperature for about 45min to 1 hour depending on your room temperature (the hotter your room = less rising time) or overnight in the fridge. When risen you have three options shown in the next 3 steps.

Step 7

Option no 1: Use a tablespoon to make rolls on a baking paper or on a buttered baking tray. This is what I do when I am alone with the kids. The rolls don’t become perfectly smooth on top but will taste just the same.

Step 8

Option no 2: If you want to make the rolls perfectly round, you can use a dusting of flour as shown here and shape them by hand. The dough is still sticky, but if it’s cold from the fridge, it is much easier to work with. Try to be fast and fold the bread like a parachute where all the ends and strings are tugged underneath the roll.

Step 9

Option no 3: The easiest way to homemade bread is to divide it into two portions and literally dump them into two bread moulds and let it rise there. Job done. In my experience there is no difference between the steel or the silicone moulds. This option takes a little longer in the oven and the loaves cannot be cut straight away so if it’s bread for breakfast or for the soup, I recommend the rolls.

Step 10

Turn on the oven on 200 degrees celsius. Leave to rise for 15 minutes or until the oven is hot. In colder climates I would leave it out for 30min but in hot Goa with the high humidity, the bread can get a yeasty smell and taste quite quickly if left out for too long.

Step 11

When the oven is hot, slide the tray of rolls into the oven in the middle. Bake for 23min. The loaves need to go on the lowest rack in the oven for 30min. Then remove them from the mould, put them back into the oven and continue baking for another 10 min. Please be careful when you take them out of the mould. I have burned myself really badly trying to flip it out of the mould IN the oven. Take it from me, NOT a good idea! Better to spend 1 minute longer on it and do it outside the oven.

Step 12

And you are done! Enjoy with butter or your favourite spread. Freshly baked bread is just the best! If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

You may also like

Leave a Review