I am not really a night person ( or not any longer!) in most cases – The only thing that I love doing before sleeping off is reading. And that was the case for a long time. Even now, given the fact that I have to get up very early I try to plan a lot of my work in terms of baking or writing in the those wee hours.
However, there are rare occasions particularly on the weekend, when even after a long day in the kitchen, I love to unwind with some baking. And usually it happens to be experimental in nature – not because I want to brood over a disaster, incase that it is the result. But more so because, I want to know and therefore plan for what I want to do the next day to rectify or re-try an experiment if the one done the night before fails !
Thankfully for me though, this recipe of Wholewheat-Oats Buttermilk Bread (adapted from a blog, which had in turned been inspired by a book on Jewish baking) has turned out superbly in its second trial. The first one was not too bad, but the second one has turned out beautifully and I can’t wait to bake it again.
The texture and flavour is delicious and while you can smear it with butter, my personal preference to have it with Gooseberry/Amla Jam – the combined flavours of the bread, chilly flakes and Amla are brilliant.
Whole Wheat –Oats Buttermilk Bread
2 cups whole wheat flour
1 Cup Rolled Oats
1/2 cup buttermilk
2 tablespoons honey
2 ½ teaspoons instant yeast
Oil for greasing the tin
1 teaspoon salt
½ cup warm water
Sprinkling of red chilly flakes
Mix the whole wheat flour and oats with salt.
Mix the honey with warm water. Dissolve yeast and keep it aside for 10 minutes.
Add the honey-water and the yeast to buttermilk. If you do not have it at home, you can use regular milk in which 1/2 tbsp of white vinegar is added.
Add the liquid mix to the flour mix and mix well. Let it rest for 15 minutes.
Start kneading after 15 minutes, and knead well for 5-6 minutes. Grease a bowl and let the dough rest in it, until it doubles(it took about 1 hour mine to double).
Grease your loaf tin and place the dough in the form of of an oval shaped loaf into the tin. Leave it to rest and rise for another hour.
Pre-heat the oven at 175 degrees C. Brush the top of the loaf lightly and sprinkle chilly flakes and then bake in the oven for 40 minutes.
Cool and slice.
*** Recipe for Gooseberry Jam/Amla
1/2 kg of Amla / Gooseberry washed and dried and boiled well so that the exterior is soft. Drain out the water ( you can use that for anything else ) . De seed the boiled amla, run it through the grinder.
Put it into a non stick kadai / pan. Keep it on low heat and stir. Add 3/4 cups cane sugar, 2-3 tbsp honey, 2 tsp ginger and 1 tsp or more if you prefer of cinnamon powder.
Keep stirring till it acquires the sticky jam like consistency. Cool off and store in air tight glass container.