Oatmeal Loaf with Walnuts & Cranberries

Browsing through my own blog and I've realized I've yet to attempt any rolled oats bread! Flipping through my favorite bread recipe book from Carol, I found this recipe :D I like the idea of incorporating the rolled oats into the bread dough rather than just sprinkle over its surface :D Using her recipe as a basic, I modified it slightly by adding in some wholemeal flour, grinded chia seeds and extra cranberries! Voila my first wholesome healthy oatmeal loaf is done! ^.*

Recipe source : 'Original Flavor' by Carol

Ingredient

• 50gm regular rolled oats
• 150ml hot water
• 220gm bread flour
• 80gm wholemeal flour
• 2 tbsp ground chia seeds
• 1 heap tsp instant yeast
• 40gm sugar
• 1/2 tsp salt
• 35gm olive oil
• 80-100ml water
• 45gm toasted walnuts, roughly chopped
• 30gm dried cranberries, roughly chopped
• extra toasted walnuts and rolled oats for coating

Method

• Combine rolled oats with hot water. Zap in microwave for 1 min. Stir evenly and set aside to cool down.
• Combine the remaining ingredients together with the oatmeal paste, except walnuts & cranberries. Knead for 10 mins until dough is smooth and pliable. (reserved 3 tbsp water, only add in gradually if dough is dry and stiff). 
• Knead in chopped walnuts and cranberries evenly. Shape into a ball, covered and proof in a warm area for 1 hour until double in bulk.
• Punch down dough to realease gas and knead lightly. Divide dough into 2 equal portions and roll round. Cover and set aside to rest for 10mins.
• Roll out each dough into oblong shape. Roll up like a swiss roll. Turn the roll 90 deg and roll out again, about 30cm x 10cm in size. Roll up again and place into a loaf pan.
• Place the pan in a warm enclosed area (I place the pan in the oven with a mug of boiling water) and proof for another 1 hour until double in bulk. Brush the surface lightly with some milk and sprinkle some chopped walnuts and rolled oats over.
• Bake in preheated oven at 180 deg cel for 35 min until golden brown.
• Unmould the loaf immediately and cool on wire rack till completely cool before slicing.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Vivian of Vivian Pang's Kitchen.

I am also submitting this to Cook-Your-Books #6 hosted by Joyce of Kitchen Flavours

Miso Oat Porridge

I love oats in bakes like cookies & muffins but I never like oat porridge since I am a kid! Guess I was traumatized by the breakfast served by the hospital when I was admitted for very high fever hahaha…For that 3-4 days stayed, I never touched that huge bowl of cold and yucky oat porridge after one spoonful >.<" 

But today this serving of savory miso oat porridge is going to change my perceptive! ^0^ I was still feeling skeptical and thought I'm crazy to try out this recipe since I never like oat porridge at all! Thank goodness it turns out wholesomely good! :D It tasted nutty and creamy with a touch of miso flavour which I like :D Give it a try today and see whether you like this miso oat porridge as much as me! ^.*

Recipe inspired by 101Cookbook
Ingredient 2-3 servings

Mushroom & Ikan Bilis Stock

• 2 dried shitake mushroom, rinsed
• 1/3 cup dried ikan bilis, rinsed
• 4 cups water

Place all ingredients in a pot and bring to boil. Lower heat and simmer for 20 mins. Strain stock. Discard ikan bills and reserve the shitake mushroom*.

Miso Oat Porridge

• 1 tbsp olive oil
• 80gm regular rolled oats
• 4 cups mushroom & ikan bills stock
• 2 tsp miso paste
• 1 tbsp chopped spring onion
• reserved mushroom, sliced
• 200gm salmon fillet, sliced into 2-3 slabs (seasoned lightly with salt & black pepper)
• toasted sesame seeds for garnishing

Heat olive oil in a medium saucepan. Add in rolled oats and stir fry for 2 mins until toasted and fragrant. Pour in stock and bring to boil. Add in mushroom and simmer on low heat for 7-10 mins until the oat mixture is creamy. Add more stock if desired if the consistency is too thick for your liking.  Stir in 1/2 tbsp spring onion. Remove pot from heat.

Ladle 2 heaps tbsp of oat porridge into a clean bowl. Stir in miso paste evenly and pour back this mixture into the pot of oat porridge. Stir evenly. Adjust taste accordingly by adding more miso paste but 2 tsp taste just right for me ^.*

Pan-fried salmon fillet in a non-stick pan until cook. Ladle some oat porridge onto a serving plate. Top with a slice of salmon, garnish with sliced mushroom, spring onion and sesame seeds. Serve immediately!

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Vivian of Vivian Pang's Kitchen.