KitchenTakeovers : Oats and Maple Syrup Bread

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This is my 3rd loaf of 2015, and I am feeling very proud of myself over here! I dabble with making bread, but got rid of the bread maker I've had for nearly 15 years. For one, I wasn't using it much and it was taking up valuable cupboard space. So, I challenged myself that I would do things the old fashion way in 2015.

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The recipe I used is from the above bread maker recipe book, so I had to think about the timings for conventional fan oven and adding in more liquids as I adjusted the recipe. But, it turned out fantastic!! the crust was perfect, and the inside was slightly dense, because of the oats, plus it got better once it was cooled (I couldn't wait to cut it). As toast, it was delicious and filling, I think I might become addicted to bread making. I proof this dough overnight, as I've read somewhere that the longer the yeast is left to do it's thang, the more flavour the bread develops. And it's true! the 2nd bread I made was a quick loaf, and tasted a bit yeasty. There was none of this in this oat loaf.

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Oats are great for the digestive system, helping to slow digestion due to its fibre content. Thus keeping you fuller for longer. It is great for cardiovascular health, and have properties which stimulate thyroid function. Herbalists have long used a tincture to aid sleep and mild depression. The grain itself is packed full of vitamins and minerals. Wheat germ is another amazing addition to this bread. This is the inner layer of the wheat grain. It helps the body maintain energy levels and aids in fat metabolism, it is high in antioxidant vitamins and minerals which also has anti-stress function.

For the entire loaf weighing 400 grams

Manganese, B1, Selenium, Folate, B3, Iron, Phosphorus, Magnesium, Zinc, Copper, Sodium, B5, and B6

Potassium,Vitamin E, Calcium,

Vitamin K

Let's get baking!

Oats and Maple Syrup Bread

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

3 1/4 cups strong bread flour
1/2 cup oats
1/4 cup wheat germ
1/4 cup wholemeal flour or plain flour (*I used gluten free it's what I had)
1 teaspoon *xanthan gum (only if using gluten free flour)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fast acting yeast
1 tablespoon maple syrup
2 cups luke warm water
1 tablespoon olive oil

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Stage 1:
Put all the dry ingredients in a large mixing bowl and combine well.

Measure out 1/4 cup hot water and top this up with rest of cold water to make 2 cups water.

Stir in the oil and maple syrup making sure to combine well.

Make a well in the centre of the dry ingredients and pour in the liquid working quickly to combine the wet and dry ingredients together.

Once all the ingredients have been combined fully and the dough is formed.

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Sprinkle a clean work surface with flour and knead the dough, stretching it away from you with the heel of the hand, then folding it back on itself, turning it a little and repeat the knead and fold action for at least 10 minutes or till the dough is somewhat smooth (bear in mind it won't be entirely smooth due to the oats).

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Shape the dough into a ball and return to the mixing bowl, cover with a clean damp kitchen towel, then place a hand towel over the bowl and leave in a warm place overnight.

*I put mine in the oven

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Stage 2:
In the morning this should have risen, remove it from the bowl and place on a clean work surface that has been floured.

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Punch down the dough, and repeat the kneading and folding technique from earlier. Do this for only 5 minutes so you don't over knead the dough. Oil a bread tin (if using) and sprinkle some oats in the tin. Place the dough in the tin, brush with a little oil and sprinkle oats on top of the dough. Leave to rise a second time in the baking tin for about 30 minutes.

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Preheat the oven to 200 degrees

Once the dough had risen the second time, place in the oven on the middle shelf. And bake for 35-40 minutes, the bread is ready once the edges have come away from the sides of the tin and knocking it on the bottom it sounds hollow.

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Remove from the tin and leave to cool on a wire rack.

Cut, eat and enjoy!!

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Done!

Bon Appétit!!

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!

***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***