Food recipes
Healthy Whole Wheat Flour & Oatmeal Bread
Healthy Whole Wheat Flour & Oatmeal Bread Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched oats salt, table sugars, brown butter, without salt milk, fluid, 1% fat, without added...
Healthy Whole Wheat Flour & Oatmeal Bread
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
Directions:
Weight out all of the ingredients.
Place the yeast into the bread maker's yeast dispenser and place the rest of the ingredients into the bread case.
Let the bread maker work it's magic until the first rising is complete.
After the first rising, lightly release the air and form into two balls.
With the seam facing down, cover with plastic and a damp towel and let rest for 20 minutes.
After letting the dough rest, release the air again and roll it out into a rectangle.
Fold the top and bottom sides towards the center and then roll it up from the side.
Tightly close the seam and place in the bread pan.
Let the dough rise a second time.
Use the oven's bread proofing function at 40C for 60~65 minutes.
It will rise this much.
Bake for 23-24 minutes in an oven preheated to 190C and it's done.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
Directions:
Weight out all of the ingredients.
Place the yeast into the bread maker's yeast dispenser and place the rest of the ingredients into the bread case.
Let the bread maker work it's magic until the first rising is complete.
After the first rising, lightly release the air and form into two balls.
With the seam facing down, cover with plastic and a damp towel and let rest for 20 minutes.
After letting the dough rest, release the air again and roll it out into a rectangle.
Fold the top and bottom sides towards the center and then roll it up from the side.
Tightly close the seam and place in the bread pan.
Let the dough rise a second time.
Use the oven's bread proofing function at 40C for 60~65 minutes.
It will rise this much.
Bake for 23-24 minutes in an oven preheated to 190C and it's done.