Weight out all of the ingredients. Place the yeast into the bread maker's yeast dispenser and place the rest of the ingredients into the bread case. Let the bread maker work it's magic until the first rising is complete.
After the first rising, lightly release the air and form into two balls. With the seam facing down, cover with plastic and a damp towel and let rest for 20 minutes.
After letting the dough rest, release the air again and roll it out into a rectangle. Fold the top and bottom sides towards the center and then roll it up from the side. Tightly close the seam and place in the bread pan.
Let the dough rise a second time. ♬Use the oven's bread proofing function at 40°C for 60~65 minutes.
It will rise this much.
Bake for 23-24 minutes in an oven preheated to 190°C and it's done.
Story Behind this Recipe
I wanted to eat oatmeal bread [Recipe No: 632322] with something sweet but I also want to eat a vegetable filled sandwich with whole wheat bread [Recipe No: 610503]. So I combined both for a bread filled with dietary fiber.
The amount of time for the second rising and the baking time will change depending on the oven so adjust accordingly. During the baking in Step 6, if it seems that the top is becoming overcooked, I recommend covering with aluminum foil. The height of the bread is a bit low.