HONEY- OATS – LEMON BREAD LOAF…

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I first saw this bread at my friend Garima’s blog and was intrigued by the ingredients . She has used lemon juice in the bread which was something new for me . This is my version of Garima’s Oats – honey – lemon Bread . I did tweak the recipe a little and added lemon zest & rosemary & instead of APF I went for white whole wheat Flour and little APF …
Thank you G for such a nice recipe πŸ™‚

Check her blog at cafegarima .

Original recipe by Garima can be found at HERE .

Ingredients :

Whole wheat flour 2 cups
APF 1/2 cup
Finely grated zest of 1 lemon
2 teaspoon dried rosemary
oats 1/4 cup
Instant yeast 1 Tsp/Fresh Yeast 10 grams
Honey 1 Tbsp
Salt- 1 Tsp
Butter – 1 Β½ Tbsp
Milk- ΒΎ cup + 2 TBs for brushing the top of the bread before baking .
Lemon juice 1 tsp
Warm water ΒΌ cup
Grated cheddar cheese 1/2 cup ( or any cheese of your choice )
Coarse salt for topping ( optional )

Method :

Make sure the water is warm to the touch. If you can’t comfortably hold your finger in the water for several seconds, wait for it to cool. Pour the water into the bowl of a standing mixer or large mixing bowl . Add the honey and sprinkle the yeast over the top. Let this stand for 10 minutes until the yeast has proofed .

Add the lemon juice to the milk and keep aside for 5 mins . Melt the butter in the microwave. Stir in the milk , lemon zest and salt. Pour flour and the milk mixture over the yeast .
Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes. Alternatively, knead the dough by hand against the counter. If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky. The dough is kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.

Clean out the mixing bowl and film it with a little oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl and let the dough rise in a warm spot until doubled in bulk, about one hour.

Grease 1 loaf pan or film them with non-stick cooking spray. Shape dough into a loaf and transfer to the loaf pan. It’s important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly dense interior. Let the loaf rise a second time until they start to dome over the edge of the pan, 30-40 minutes.

Heat the oven to 400 F about halfway through the second rise.

Brush the top with milk, sprinkle some oats , dried rosemary & grated cheese and bake for 20 – 30 minutes, till the top browns.

Finished loaf will be golden-brown and sound hollow when tapped on the bottom. Remove the loaf from the pans and let it cool completely before slicing.

Bread loaf can be kept at room temperature for several days. Bread loaf can also be wrapped in foil and plastic, and frozen for up to three months.

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