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Monday, February 23, 2009

Oatmeal Slice Bread

back when we lived in africa, my mom used to make bread for my lunch sandwiches. she had a bread maker and i never really thought about the effort that went into making the bread. at the time, it was just annoying. not only did i have to make do with canned meats (think Spam and corned beef...), but it wasn't sandwiched between wonderbread. the bread my mom would make was good, just not thinly sliced, uniformed or store bought. it was crumbly. thankfully, my mom got over the whole making things at home kick. i wonder where that bread maker is now ...

anyway, some time ago i got over my fear of yeast and homemade breads. i've made a number of breads and as a result, i've come to appreciate the fact that homemade bread, or rather, my homemade bread tastes better sans preservatives, and whatever other random stuff manufacturers use when they make bulk sliced bread. since coming to this conclusion, i have not bought sliced bread. in fact, jason was over one day and asked if i had bread in the house. i told him, quite snottily, that i.do.not.buy.bread. if i can help it. i go thru cycles of the types of bread i bake: zuchinni, bananananana, challah, french, whatever. this week i had a hankering for actual sandwich bread. i chose an oatmeal based bread recipe that came out really well.

oatmeal bread

Oatmeal Bread
adapted from Pepsakoy

1 1/4 tsp dry yeast
2 tbsp warm water
3/4 cup + 1 tbsp warm buttermilk (i used 1 cup of milk mixed with 1 tbsp of vinegar)
2 tbsp honey
2/3 cup rolled oats (not instant) plus extra for topping
1+1/2 cup bread flour
3/4 cup whole wheat flour
1 tsp salt
2 tbsp melted butter

Dissolve the yeast with the water in a small bowl and set aside for 10 minutes until foamy. Mix the honey with the melted butter in another bowl. Stir together the flours, the oat and salt in a mixing bowl, then add the yeast and the honey butter mixtures along with the buttermilk into the flours mixture, mix with a dough hook to form a ball and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover and allow to rise for about 1-1.5 hours or until double in volume.

Shape the dough into a loaf and place in a 8 1/2 inch greased loaf pan, cover and let rise for ± 45 minutes.

Preheat the oven to 400ºF. Cut the bread lengthwise, brush with an eggwash (i actually brushed with olive oil) and sprinkle some oats over the top before baking.

Bake for 25-30 minutes (i baked for about 20 minutes), turn out on a wire rack to cool before slicing and serve.

i've had the bread toasted with jam and sandwiched with egg salad.

oatmeal bread 2

today's song: Bread, Make it With You

6 comments:

  1. (a) This bread looks awesome.
    (b) You lived in AFRICA?

    ReplyDelete
  2. Yeah. When are you gonna talk about when you lived in Africa?

    Oh, that sounds rude. Pretty please? Will you share your experiences living abroad? :)

    ReplyDelete
  3. This bread looks incredible. I love how satisfying making your own bread is, and I can't wait to try this.

    ReplyDelete
  4. Oh Yes Please AA,
    Will you talk about your living experience in Africa?

    ReplyDelete
  5. shannalee, WC, and HW -
    i swear, i've been searching the internet for good recipes to duplicate the ethiopian dishes i love, harassing my facebook classmates from that era for assistance. once i nail down that hurdle and actually create the dishes, i'll write about my time in africa. promise.

    hayley - please let me know how your bread turns out. i'm planning on making this at least once a month, for the healthy content but also for the satisfaction of kneading and just making something so good! thanks so much for stopping by.

    ReplyDelete
  6. shannalee, WC, and HW -
    i swear, i've been searching the internet for good recipes to duplicate the ethiopian dishes i love, harassing my facebook classmates from that era for assistance. once i nail down that hurdle and actually create the dishes, i'll write about my time in africa. promise.

    hayley - please let me know how your bread turns out. i'm planning on making this at least once a month, for the healthy content but also for the satisfaction of kneading and just making something so good! thanks so much for stopping by.

    ReplyDelete