Bakery
Whole-Wheat Oat Bread
A whole-grain sandwich loaf — atta + oats, with curd and milk for tenderness. Slices for toast, makes great sandwiches, freezes well.
Prep
15 min
Cook
55 min
Serves
12
Per serving
200kcal
Protein
6g
Carbs
28g
Fat
8g
Fibre
4g
Ingredients
- 300 gWhole-wheat flour (atta)
- 2 tbspMilk powder
- 2.25 tspBaking powder
- 1/4 tspBaking soda
- 1 tspSalt
- 200 mlMilk
- 200 mlYoghurt (curd)
- 1/4 cupOil
- 2 tspSugar
- 1.25 cupsOats
- 1 tspEno
- 1/3 cupMilk (final addition)
- 2 tbspRolled oats (topping)
Method
- 1
Sieve atta, milk powder, baking powder, salt and baking soda.
- 2
In a separate bowl, mix oats, 1 cup milk, sugar, oil and curd. Stir to combine — let the oats soak 5 minutes.
- 3
Pour the oat mix into the atta mix. Fold gently — do not over-mix.
- 4
Sprinkle eno over the batter and pour 1/3 cup lukewarm milk on top. Fold and immediately pour into a lined 9x5 inch tin.
- 5
Brush with milk. Sprinkle rolled oats on top.
- 6
Bake at 180°C convection for 50–55 minutes. Cool fully before slicing.