WHOLEWHEAT AND OATS BREAD | TRIANGULAR BREAD | EGGLESS BREAD
As the saying goes – “NECESSITY IS THE MOTHER OF INVENTION” which means when put in a difficult situation, one is likely to be inspired to create solutions.
Year – 2020 will always be remembered for COVID – 19.
The 21 days lockdown have turned each one into super chefs who are ready to try any recipe to fulfill the demands of the members in family.
Here, I present my triangular bread. The shape reminds me of the famous “BOMABY SANDWICH”. You can buy the triangular mould here – https://instagram.com/thegourmetshop?igshid=1uibqbkzf0q9b
You can shape the bread according to your preference. This recipe makes two medium small sized loaves.
You can also add herbs and flavours for taste.
Here’s the recipe
WhoLewheat flour – 2 cups
All purpose flour – 1 cup
Oats flour – 1 cup
Milk powder – 1/3 cup
Salt – 1 3/4 tsp
Sugar – 2 tbsp
Yeast – 2 1/4 tsp
Butter – 2 tbsp
Milk – 1 1/2 cups
Sesame seeds – to sprinkle
Milk and butter for brushing
1.In a bowl, add 1/2 cup lukewarm milk, sugar and yeast.
2.Mix well and keep aside covered for 10 minutes. Let it proof.
3.After 10 minutes, you will see tiny bubbles and the mixture has risen.
4.Seive all the flours twice in a separate bowl. Add salt and milk powder. Mix well.
5.Now add the yeast and mix.
6.Add milk, little at a time and knead a wet dough.
7.Add butter and keep kneading till combined.
8.Now transfer the dough to a floured surface and knead for good 15 minutes (stretch and pull method).
9.You’ll see the dough has turned smooth and non-sticky.
10.Now apply oil and grease the dough.
11.Place the dough in a greased bowl. Cover with a damp cloth and let it rest in a warm place for 60 minutes or till double in size.
12.Grease a loaf tin with oil.
13.Gently deflate the dough and roll into a rectangular shape.
14.Roll up into a log tightly and seam the edges.
15.Place the log in a bread tin with seam at the bottom.
16.Cover and let it rise for 45 minutes.
17.After 45 minutes, preheat an oven at 180c for 10 minutes.
18.Brush the loaf with milk and sprinkle sesame seeds.
19.Cover and bake at 180c for 40 minutes.
20.Once done, brush with butter and cover with a damp cloth.
21.Let it cool. Cling wrap and refrigerate for around 2 hours.
22.Use as required.
1.Baking time may vary from one oven to other.
2.Milk required may vary. Use 1/2 cup at a time.
3.The dough will be sticky at start but do not add any additional flour.
4.The recipe calls for 4 cups flour, decide the ratio according to your preference.
5.Usage of only WhoLewheat flour may make the loaf dense.
Hope you liked my recipe.
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