Wheat Oats Bread #2

Sliced 

After Second Proofing

For Second Proofing

After first proofing

For First Proofing

Flour, Buttermilk, Yeast

Ingredients:

Wheat flour - 2 1/2 cup + 1 tbsp or 300 g

Oats - 1/2 cup

Milk powder - 2 tbsp

Salt - 3/4 tsp

Milk - 1 cup + 2 tbsp

Vinegar - 2 tbsp

Dry yeast - 1 tsp

Honey - 2 tbsp + 1 tsp

Warm Water - 1/2 cup

Olive oil - 2 tbsp

Method:

• Boil milk and set aside.
• It should be of medium heat.
• Add vinegar to this and set aside for 10 mins.
• This is the buttermilk.
• In other bowl add sugar, honey and yeast.
• Add warm water to this and set aside to activate.
• In a bowl add flour, oats, milk powder and salt.
• Mix this well.
• Now add the activated yeast and mix well.
• Add the butter milk and mix well.
• Add in olive oil and mix well.
• Knead for 10-12 mins and make a soft dough.
• Place this in a greased bowl and set aside for 1-1 1/2 hours for proofing.
• After the desired time, punch the dough and roll out.
• Now roll this tight and seam the edges.
• Place this in a greased loaf tin with seam side to the bottom.
• Top with some oats(optional).
• Set aside for 30-45 mins for second proofing.
• Bake this in a preheated oven (OTG) at 190℃ for 10 mins.
• Bake at this temperature for 20 mins and then reduce it to 180℃.
• Now bake for 10 mins.
• Remove from oven and rest for 5 mins.
• Invert it  and set in wire rack to cool.
• Slice after it is completely cool.
• I made sandwich using this.