Oats Potato Bread

I have already made oats, whole wheat and apf subway style buns and have been really happy with the texture and colour. Was a bit skeptical to try out a standard 9 inches long loaf bread with a similar recipe. But all I can say is that I am mighty satisfied with the texture height and colour of this loaf. Just to be on the safe side, I have used 50 grams of all purpose flour or maida along with a boiled potato which weighed around 125 grams. As usual I have cooked the oats with some water like how we generally make oats porridge. Do CE boiled potato and the oats have moisture and water in it, I just had to sprinkle little water to knead the dough. The dough was quite sticky to handle and I had to liberally sprinkle olive oil and dust around a tablespoon of flour while kneading. But after the few minutes, the dough vane together nicely and finally I got a very smooth, soft, elastic and bouncy dough. Please do share your feedback if you happen to try out this recipe. It toasts well.abd though there is nouvh flavour of potato, bit it imparts enough starch to the dough to give a smooth consistency.

Ingredients:

• Whole wheat flour 300 gm
• All purpose flour 50 gm
• Oats 50 gm
• Salt to taste
• Sugar 1 tsp
• Instant yeast 1 tsp
• Olive oil 2-3 tbsp
• Water as required
• Boiled potato (125 gm)

Method:

• Cook oats in 200-250 ml water till it is soft and cooked well. Bring it to room temperature.
• Mash the potato finely.
• Take the flours, salt, sugar and instant yeast in a big mixing bowl.
• Now add the mashed potato and mix well.
• Now add the cooked oats and sprinkle light lukewarm water and knead well for 10-12 minutes.
• It will be a highly sticky dough. So sprinkle olive oil and if necessary upto a tablespoon of flour while kneading.
• Better to use a bench scrapper if the dough gets too sticky.
• After kneading for around 10-12 minutes, the dough will become soft elastic and bouncy.
• Place the dough into a well oiled bowl and cover the bowl with a moist towel.
• Keep the bowl in a warm place and allow the dough to rise till it is double in volume.
• Once the dough doubles in volume, punch out the gases and knead again for a minute or two.
• Shape into a tight loaf and place the dough into a well greased bread tin. ( I have used 9 by 3.5 by 3.25 inches bread tin ).
• Cover the tin with a big dome like lid and keep it for the second proofing.
• Apply some milk or oil or sprinkle some water on top of the dough.
• If you wish, you can sprinkle bsomr sesame seeds or oats or sunflower seeds on top of the bread.
• Once the dough rises about an inch above the rim of the tin, place the tin in a preheated oven.

• Bake the bread at 180-200 degree Celsius for around 40-45 minutes or till the internal temperature of the bread is around 90 plus degree Celsius or around 200 plus degree Fahrenheit.
• You may sprinkle some water in the crust after 20 minutes of baking.
• Incase the top, appears to brown faster, then cover the top with a piece of parchment paper. Avoid aluminium foil.
• Once the bread is removed from the oven, allow it to cool in the tin for 3-4 minutes atleast, do not skip this test. This resting period helps to transfer the bread neatly from the tin without any part sticking onto the tin.
• Now in case you bread appears soggy of wet from the sides or bottom, please keep the bread back into the switched off oven for few minutes with the crust facing sideways on a baking tray.
• Now cool the bread fully before slicing, I repeat again, let the bread cool for atleast 2-3 hours (overnight is best) before slicing.
• Make sandwiches and enjoy these yummy soft potato oats bread.