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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

No Yeast Whole Meal Bread

oats bread
As mentioned earlier, we are not buying bread for over a year, so I have experimented with a few bread recipes on my own. However, this time I wanted to include oats as well to give a healthier twist to our breads.

Again, oatmeal does not disappoint. It's such a relief to find the healthiest of grains giving me the best results in bread making. This is a softer bread than my previous bread varieties - no yeast ragi bread and whole wheat bread no yeast.

To enhance flavor, I have included garlic - so it is garlic wheat-oats bread without yeast.

I also added fermented urad dal and oat meal batter, which is optional for this recipe. It was merely an experiment, and I am not sure if it did make any difference to the recipe.




Let's turn to the recipe now:

Atta Oats Bread Ingredients
1/2 cup- oats
1/2 cup- atta (whole wheat flour)
1/2 tsp- sugar
salt as per taste
1/2 tsp- baking soda
whey to knead dough (should be soft, but not too sticky) - whey is the leftover water when you make paneer - if you do not have whey, add 1 tbsp of curd and knead dough with milk
Roasted & dried onion-ginger-garlic powder for aroma (optional)
garlic -5-7
2 tbp- urad dal fermented (optional)
1 tbsp- oil/ghee

No yeast Bread Procedure
atta oats bread


  1. Mix all dry ingredients.
  2. Add oil/ghee. Rub with hands.
  3. Next add fermented urad dal if you want to.
  4. Now add whey or curd.
  5. Knead into a soft dough for 5-8 minutes- should not be too sticky.
  6. Keep aside in a warm place for an hour.
  7. Cover with a wet cloth.
  8. After an hour, punch the dough in the center - then roll out from the edges.
  9. Knead the dough again - do not overdo, as this may stop the proofing process.
  10. Now keep aside covered with a wet cloth in a warm place - if you are baking in an oven/microwave, then grease a baking pan and keep the dough in that.
  11. I kept the no yeast bread dough in microwave.
  12. Let it rest overnight.
  13. By morning, it would have risen.
  14. Take a tawa (iron skillet), place a steel plate over it.
  15. Now take a stand and place above the plate.
  16. Place the baking bowl with the dough above the stand.
  17. Cover everything with a big vessel. I used patila (used for boiling milk).
  18. Bake on a low flame for 30-40 minutes - may take longer or little shorter.
  19. Insert a knife to see if it is done.
  20. Allow it to cool down.
  21. Cut into slices and enjoy.
  22. These measurements would give you a mini oat wheat bread loaf. You may increase the amount for a bigger one.

3 comments:

  1. Mindblowing ! You are now forcing me to bake one 😠

    ReplyDelete
  2. Mindblowing ! You are now forcing me to bake one 😠

    ReplyDelete
    Replies
    1. Go ahead :) I am sure you are going to make this recipe even better.

      Delete

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