Mia's Recipe: Cinnamon Wholemeal Oatmeal Bread

If you didn't know, it's been almost 2 months since I embarked on an #eatclean diet (read about it HERE) and I've been avoiding refined carbohydrates ever since, apart from my cheat days. 

And so, I've thrown out all of my white flours (well, actually they expired in my cupboard) and replaced them with organic wholemeal flour and low-carb flour mix (mixture of wholegrain flours) and following the usual bread recipe and bread-making procedures using white flour, these were what I got.

Even though the bread loaf were still relatively soft, they were extremely short (as if my yeast weren't activated), dense and crumbly, like an over-mixed cake. 

After reading up on google, it turned out I either have to adopt the tedious overnight sponge dough method, or add in another ingredient to my recipe, the vital wheat gluten. 

And of course, being the lazy me, I chose the 2nd option. 

And so, here's my recipe for a yummy Cinnamon Wholemeal Oatmeal bread! 

Finally, I got my pretty dome shaped bread instead of the previous flat-tops. The loaf still turned out pretty short as I'm baking a <500g loaf with a 500g/750g bread loaf pan (Mayer Bread Machine). 

The ingredients you'll need are:

240g wholemeal flour

200ml milk

30ml honey 

35g oatmeal (I used quick-cook)

35g unsalted butter

3 tsp vital wheat gluten

(add 1.5 tsp for every cup of wholemeal flour)

1 tsp ceylon cinnamon

1/4 tsp salt

1/2 tsp baking powder

1 1/4 small mayer tsp instant yeast

(should be around 4.5g) 

First up, I added all the wholemeal flour and milk into the bread pan first, stir slightly and let it sit for 15 to 20 minutes. 

After which, I added in honey, yeast, salt, and vital wheat gluten and let it sit for another 10 minutes before I start the machine on mix dough function, which will mix and knead the dough for 25 minutes. 

After kneading, start the machine on wholegrain function (if you're using Mayer 12) and add in soften butter, oatmeal and cinnamon. 

Check the dough after everything is well mixed and add more liquid or flour by the teaspoons if required. 

Compared to a white loaf, a 100% wholemeal loaf is still much denser and heavier, but that's what you should expect from a 100% wholemeal bread. The loaf has a slight cinnamon-honey sweetness to it and if you're a fan of cinnamon, you should totally try this out!

To get the wholegrain flour and ceylon cinnamon I've used for this recipe, hop over to iHerb right now!

Till then,
Mia Foo