Walnut oats bread

Walnut looks like a mini brain. And so its a coincidence that it helps improve brain health. This nut with a strong nutty flavor is added as crumble topping for salad, pasta, cakes, cereals and oatmeal, finely ground for dips and sauce, and chopped and added while baking cakes, muffins and bread.The integrants are...

All-purpose flour -  2 cups + additional for dusting

Rolled oats flour - 1 cup
Potato water - 1 & 1/4 cup
Sugar - 2 Tbsp and 1 tsp
Olive oil - 3 Tbsp
Salt - 1 & 1/2 tsp
Yeast - 1 & 1/2 tsp

Modus operandi..

Here, instead of milk, we use potato water. Take a medium size potato. Peel. Grate. In a vessel, add grated potato and 2 and 1/2 cup water. Bring to boil. Simmer until water reduces to half (1 and 1/4 cup). 

Take 1/4 cup lukewarm potato water, add 1 tsp sugar and yeast. Mix well. Set aside to rise, 10 minutes.

Combine flour, sugar.

Add oil and remaining potato water to risen yeast mixture. Add wet ingredients to flour mix, adding little by little, mixing well with a spatula. You will get a wet dough. Allow dough to rest, 5 minutes. Place dough on a lightly floured work surface, Knead gently, 10 minutes (lift, spread and throw or stretch and pull). You will get a loose, soft dough; not sticky.

Place in a large bowl. Coat dough with oil. Cover bowl with a wet cloth and set aside to rise in a warm place, until it doubles in size, 1 hour. Gently deflate dough. Shape and place in greased loaf pan. Brush with oil. Sprinkle sesame seeds. Cover loaf pan with wet cloth and and let dough rise until doubled, 45 to 60 minutes.

Preheat oven to 200 C. Bake for 30 minutes. Remove from oven. Allow to cool in pan. Slice, take a bite and revel in the freshness of the flavor of home baked bread.