Oats & Wheat Flour Brown Bread – A Sweet Punch for December
I’m BACK… Yes It’s me again!!
I’ve been MIA for last 2 months… food had become my worst enemy with me retching up with just thoughts of food, cooking or baking was out of question. Though I’ve been feeling ok for last 15 days but getting back into the tempo of kitchen was also proving very difficult. Finally I kicked myself 1000 times & got to baking a simple brown bread which I’ve tried before this as well.
I’ve been told to stay off all yeast goods some time ago. Though I haven’t been able to follow it strictly as breads available in market are made with yeast only. When this baking bug bit me, I decided to use this opportunity to bake yeast free bread for myself. I haven’t come across many recipes for yeast free bread online. However, there are many available with choco-chip & banana in yeast free version but I didn’t want sweet bread as a recipe to bake frequently.
Then I came across this post on my blog & voila, I had the perfect yeast free bread and that too a healthy version with oats & wheat flour. I still had to wait to buy a loaf pan before I could try it – you can’t imagine the process (in my mind) which went into making this. As a rule in a typical family, anything new with sweet is readily accepted but anything else is always fret with critical evaluation… one can put real food connoisseur to shame here. So with all this apprehensions, I ventured into bread making. I halved the recipe & kept everything else same. V ate the whole bread in one go on top of dinner & couldn’t stop singing praises for it. I couldn’t believe it & bit into a slice (especially left for me, how thoughtful!) tentatively… mmm mmm mmm. I felt that the bread was real nice & healthy, way ahead of breads available in supermarket as brown bread.
Oats & Wheat Flour Brown Bread –
Recipe Source – minimally adapted from Sensitive Economist
- 3 Cups – Whole Wheat Flour
- 1 tsp – Baking Powder
- 1 tsp – Baking Soda
- 1 Cup – Oats
- 1/2 tsp – Salt
- 1 Tbsp – Honey
- 1 1/2 Tbsp – Butter, softened
- 2 Cups – Milk
- Preheat oven to 200 C. Grease & dust a loaf tin.
- Combine all dry ingredients. Then mix in butter using your fingers.
- Add milk & honey, until well combined.
- Pour batter in prepared pan, sprinkle some oats on top & bake for 45-50 mins.
I made only slight changes to the original recipe as I felt it didn’t need any changes though I intend to make versions of it soon. I skipped salt as I used salted butter. Also I needed to add 1 Tbsp milk extra as the consistency was a bit more dry.
Though I need to mention that this bread won’t be like a market-bought spongy bread as it is made without yeast. But this bread tastes delicious straight out of oven. I love it with Orange Marmalade. Enjoy warm bread with butter plain or toasted. :)
Though it is a bit late but this is my entry for Sweet Punch – December, which was about baking what we like.