wholemeal bread

the recipe is adapted from ms. rinnchan's fp

materials:

• 100ml warm water
• 20g dry active yeast
• 4tbs hi-protein flour
• 1tbs castor sugar
• 175g rolled oats
• 225g wholemeal flour
• 1L warm water
• 1.5tbs fine salt
• 150ml vegetable oil
• 1.3kg hi-protein flour

method:

1. in your mixer, combine & mix slowly the first 4 ingredients: warm water, yeast, 4tbs flour & sugar. let it sit for 5mins.
2. add in oats, half of the flour, warm water, brown sugar & vegetable oil into the yeast mixture.
3. add in the balance flour & mix until the dough is smooth & does not stick to the sides of the bowl.
4. shape dough into a ball & place it in a lightly oiled bowl. cover with clingwrap of moistened kitchen towel for 1hour or risen 2x.
5. after it has risen, punch out the air and shape it into a buns or just place it in greased loaf pan. let it rise again.. 2x sizes.
6. bake 180Celcius for 30mins.

note:

• i made half of the above recipe & yields 2 loaf pans
• if using pyrex loaf, pls increase the temperature by 5Celcius