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This loaf of honey oat pain de mie doesn’t use bread flour!
What’s different about this recipe is its use of plain flour. The texture of the sliced bread is not like our usual chewy bite. It is not as chewy, but soft and mildly sweet, which makes a very nice sandwich bread! I love sandwiching it with fried egg, ham and some fresh greens!
Just note that it can be a little “crumbly” in texture since no bread flour is being used.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
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 I guess it’s also a blessing in disguise!
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 :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!!!
A loaf of rustic honey oat pain de mie, made using plain flour, which is great if you run out of bread flour. A soft and mildly sweet bread good for sandwich.
- 220 g superfine wholegrain flour
- 140 g plain flour
- 2 1/4 tsp instant yeast
- 1 cup old-fashioned rolled oats (not quick oats)
- 1 1/2 tsp salt
- 57 g melted butter
- 64 g honey
- 227 g water
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)
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.
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.
Cover the pan with lid, or cling wrap. Let the dough rise and proof for about 1 - 1.5 hours.
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)
Cool bread completely on cooling rack before cutting or storing in air tight container.
Recipe adapted from King Arthur Flour. Makes 1 x 9" loaf bread.