Thursday, October 13, 2011

Black Sesame Oatmeal Rice Bread

The name of this bread is confusing enough, not to mentioned making it.... anyway, I planned this bread  initially to make use of the left over rice in my fridge before a long trip out for work.

Later on I found half a packet of sesame powder I bought earlier to make sesame porridge, I decided to bring my bread a notch healthier by adding that and some oat meal powder!

The rice in this recipe retain moist well, and make the bread very soft and fluffy!

1 cup cold rice (cook with 1 cup of water for few minutes, cold down and blend into rice paste)
280 gm Bread Flour
50 gm Oat meal flour (grind old fashion oats in coffee grinder into powder)
30 gm Black sesame powder
1/2 tsp Instant Yeast
1/4 tsp salt
50 gm Sugar
1/3-1/2 cup of cold water
1 tbsp Butter (Room temperature)

Other :
1 tbsp rolled oat(for garnishing)

Blend cooked rice and water into a smooth paste, place all other ingredients (beside butter and rolled oat for garnishing) into stand mixer bowl. Start kneading at level 2 for around 5 minutes, add water slowly and if needed, adjust water accordingly.

Continue kneading at level 4 for another 5 minutes, add butter and knead at low speed for 8-10 minutes, or till the dough could be spread into thin layer.

Take the dough out and cover with a damp cloth or kitchen towel, proof it at room temperature for 1-2 hours or until double in size.

Lightly flour work surface and give the dough few light knead, press out trapped air as you knead. Proceed shaping the bread.  As shown in picture.

Place the shaped bread in a baking pan/tin, spray a thin layer of water on the surface of dough, sprinkle rolled oat, and let dough proof once again until double in size. This should be around 45-60 minutes.

Preheat oven to 380 F (195 C), bake bread for 40 minutes, and remove from oven immediately.

Cold it completely.

Spread some peanut butter and my breakfast is ready!

Look at its texture......

中文版,For English,Click --》黑芝麻米糊燕麦面包