I am on a bread baking marathon these days 🙂 !! Baking a different variety of bread every week. This olive oil bread is so soft and fluffy and nutty at the same time. The nutty flavor is due to the coarsely ground oats added to it.. We could add regular pressed oats as well instead of the steel cut oats. Modified my whole wheat bread recipe to add a lil more liquid as I was adding oats. The experiment turned out great, with excellent results :)..
whole wheat flour 2 cup
rolled oats/old-fashioned oats powdered 1½ cup
rapid rise yeast 1 tsp
brown sugar 3 tbsp
salt 1¼ tsp
olive oil 4 tbsp
butter 1 tsp
water+milk 1½ cups
Grease and flour a 9x 5 bread loaf pan and set aside.
Make a coarse powder of the rolled oats and set aside.
Heat the water+milk in the microwave oven for 50 secs to make it lukewarm.
In a large mixing bowl add all the ingredients except water and the butter.
Mix the contents in the bowl and slowly add the water to form a sticky dough.
Knead the dough for 10 mins.
Cover the dough with a wet paper towel and let it rise for 1 hr 15 mins or till double in size, in a warm place (note: can keep inside oven with the lights turned on).
Knead the dough to remove all the air for about 5 mins and roll the dough by tucking in the edges to form a loaf and put it in a bread loaf pan.
Cover the dough with a wet paper towel and let the dough rise for 45 mins in a warm place.
Preheat oven to 375 deg F.
Bake this in the oven for 40 mins or till golden brown.
Optional: Spread the butter on top for glaze.
Note: the bread might will be hard right after it comes out of the oven, don’t worry they will become soft once it cools down.
Slice and enjoy the whole wheat and oats bread.
Tastes great toasted or not toasted.
– Can use butter or oil to grease the bread loaf pan.
– Brown sugar can be replaced with regular sugar.
– Rapid rise yeast is instant yeast.