A bread for weight loss / Low sugar and low fat, the combination of wholemeal + oats provides plenty of satiety.
Wholemeal flour 5.3 oz
High gluten flour 5.3 oz
Water 6.9 oz
Dried yeast 3 g
Salt 5 g
Fine sugar 5 g
Softened butter 0.4 oz
Ready-to-eat oatmeal 1.4 oz
1. Mix the flour, wholemeal flour, dry yeast, salt and sugar first, then add the softened butter and water and knead the dough.
2. Slowly stretch the dough so that it forms a film.
You can choose wholemeal flour, or wholemeal bread flour, as the gluten content of wholemeal blocks the gluten, so the film of this dough will not be particularly strong
As the flour is inconsistent in its water absorption, add water as appropriate and knead into a soft dough.
3. Add the oatmeal to the kneaded dough and knead by hand for about 1 minute, kneading the oatmeal evenly into the dough.
4. Cover with cling film and leave the dough to rise at a warm room temperature｜about 25°C.
The fermentation time will be shorter if the temperature is higher. It can also be chilled in the fridge to ferment overnight.
5. Ferment until the dough has increased 2.5 times in size and the holes do not collapse or retract when you remove your finger from the dough and gently poke it with flour.
It should take about 1 hour to 1.5 hours.
If fermenting in the refrigerator, remove from the fridge half an hour beforehand and wait for the dough to come back to room temperature before proceeding.
6. Flatten the dough with the palm of your hand to expel the gas. You can use a rolling pin to roll out and fold the dough 1 or 2 times so that the gas is completely expelled.
7. Roll out the dough and cover with plastic wrap and leave to relax for 10 minutes.
8. Next, shape the dough into an olive shape.
To do this, flatten the dough and roll it out into a long oval shape, then roll it up from one end to the other, tucking the two sides into the middle as you go, forming a large centre and two pointed ends. When the dough has been rolled, pinch the ends together.
9. Place, closed side down, in a baking tray lined with silicone paper and allow to rise for the final time.
The ideal fermentation temperature is 38°C and 85% humidity. Ferment for about 35 to 45 minutes, until the dough has doubled in size.
You can put the dough in the oven and put hot water in the oven to create temperature and humidity.
10. After fermenting the dough, it will become chubby.
11. Sift a layer of high gluten flour over the top of the dough for decoration
12. Use a bun cutter to make lines on the surface of the dough. Cut diagonally, with quick and sharp movements, to a depth of about 0.2 inch
13. Finally, start baking!
Preheat the oven to 210°C. Place the bread in the middle of the oven and bake for about 30 minutes or until the top of the bread is golden brown.
The temperature varies from oven to oven, please adjust according to the actual situation.
14. The top crust is hard right out of the oven. Cool it on a cooling rack and store it in a bag or in a bread box.
15. Just slice the bread and use it as a main meal.
Of course, you can also slice it diagonally (the sliced bread will be wider) and sandwich other ingredients such as vegetables, fried eggs, ham and cheese to make a sandwich.
The bread is not too fluffy, but has some roughness to it, but is full of grainy aromas that get better the more you chew it.
TIMEXING wants everyone to be able to make delicious tarts easily and share the joy with family and friends!
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