by Heather Schmitt-Gonzalez / Thursday, July 26, 2012
Easy Little Bread
It's not pretty. But it's oddly tasty. Odd because even when cooked through, it tastes slightly "doughy" to me. And I know isn't going to sound very appetizing, but it almost smells like Play-Doh to me. And I like it.
And just FYI, I was NOT one of those kids who ate Play-Doh. But I always loved to open up the container and smell it. Or the smell in the room as I pressed little strands of noodles or squiggles or that slide that looked like an I-beam of my Play-Doh Fun Factory.
And for the record, I actually DID want to lick that dough. Not eat it, really. But I couldn't resist the salt-lick factor.
Anyhoo...easy little bread. Sort of salty. Sort of doughy. Oddly good. Odd Little Easy Bread?
Easy Little Bread
by Heather Schmitt-González
Prep Time: 10 minutes + time to rise
Cook Time: 35 minutes
Keywords: bake bread vegetarian oats
Ingredients (1 easy little loaf)
- 1¼ cups (300 ml) lukewarm water
- 2¼ tsp. active dry yeast
- 1 Tbs. honey
- 1 c. (4.5 oz / 125 g) unbleached all-purpose flour
- 1 c. (5 oz / 140 g) white whole wheat flour
- 1 c. (3.5 oz / 100 g) rolled oats
- 1½ tsp. fine grain sea salt
- 1 Tbs. butter, at room temperature for pan
Sprinkle the yeast over the water in a small bowl and stir to dissolve. Stir in honey. Let sit for 5 minutes or until yeast blooms.
In a large bowl, combine both flours, oats, and salt. Pour wet mixture in and stir well with a wooden spoon to combine. Dough will be sticky (and seem more like a quick bread batter).
Rub the inside of a loaf tin (bottom and sides) with the softened butter. Scrape the dough into the prepared tin. Cover with plastic and set in a warm place for 30-45 minutes, or until slightly risen (it won't rise much).
Preheat oven to 350° F (180° C) during last 20 minutes of rise time.
Remove plastic and slide loaf onto center rack of preheated oven. Bake for ~35 minutes or until loaf has pulled away from sides of tin and is pale golden in color. Immediately turn loaf out of tin and cool on a wire rack.
Enjoy warm or toasted with butter and/or some preserves. I like a bold preserve or jam against this bread - like a very tart cherry.
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Bread Baking Buddies (Bread Baking Babes host: Sara of I Like to Cook)
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.