It has been a while since I’ve blogged or baked!
The little one fell sick on Monday, and after that it was my turn, and I spent the past few days with a heavily painful nose (sinus?!) + lethargic body. I haven’t also been going for my morning walk, but thankfully whenever I test my sugar level randomly, it’s always within range.
Honestly, being diagnosed with gestational diabetes seemed like quite a (craving) challenge for me, however, it has also made me reflect on the food choices I have made for myself. I am also now more conscious of the food I cook and offer to the family 🙂
So far, I had been eating store bought bread. I really miss baking bread – however I am not sure if my blood sugar level will spike, due to the flour/butter/sugar used in the bread making at home.
I don’t have much problem with store bought bread, since most of them use shortening + minimal sugar in the recipes. I also wonder if I can make soft wholegrained bread at home – you know store bought bread is always softer because of the bread improver used :p
So I decided to just try baking yesterday, since I gave up on cooking dinner and had a cheat meal instead lol.
One of my friends told me about Prima’s superfine wholegrain flour, so I decided to try it out – and yes, it’s really so fine!!!
What’s special about this recipe is that it doesn’t use bread flour, so the texture is not the usual chewy bread slice. However, it is soft, and mildly sweet (but might be a little too sweet for GD mummies), which make a very nice sandwich bread! Just take note that it’s quite “crumbly”.
but still a very enjoyable texture!
Honey Oat Pain de Mie – Recipe adapted from King Arthur Flour
(Makes 1 x 9″ loaf bread)
– 220g superfine wholegrain flour
– 140g plain flour
– 2 1/4 teaspoons instant yeast
– 1 cup old-fashioned rolled oats (not quick oats)
– 1 1/2 teaspoons salt
– 57g melted butter
– 64g honey
– 227g lukewarm water
1. Place all ingredients into bread pan and place into bread machine; yeast into yeast compartment. I am using Panasonic SD-P104. If you do not have separate yeast compartment, make sure you “dig” 2 holes at opposite ends in the bread pan, place in the salt and yeast.
(*If you are kneading by hand, simply combine all ingredients and mix well. Cover the bowl, let the dough rest for 20 mins so that the oats can better absorb the liquid. Knead by hand or mixer to a soft elastic dough. Then place the dough in a lightly greased bowl, let rise for about 1-1.5 hours)
2. Select Mode 9, Bread Dough. The machine will knead the dough and let rise for about 45 mins. I let the dough continue to rise for further 20 mins, until double in size.
3. Gently deflate the dough, and shape into a log. Place the dough into a lightly greased or lined bread pan (I’ve used 2 loaf pans for shorter loaves instead). Press the top of the loaf gently to slightly flatten it.
4. Cover the pan with lid, or cling wrap. Let the dough rise and proof for about 1 – 1.5 hours.
5. Preheat oven 170C. Bake the proofed dough for about 30 mins. (I’ve baked at 2nd lowest rack for 30 mins, then shift upwards to middle rack for browning, 5 mins)
6. Cool bread completely on cooling rack before cutting or storing in air tight container.
Bread + cheese + egg; 1/4 guava and had some pomegranate. My reading was 5.4 after 2 hours 🙂