Tag Archives: oatmeal

Honey Oatmeal Sandwich Bread

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Another week, another bread recipe. This is my current bread star, because after wrapping my head around artisanal loaves I wanted to make “regular” bread for the sandwich lover in the house. Joel goes through about one loaf a week for toast and sandwiches. This recipe, adapted from King Arthur Flour fits the bill; it’s soft, fluffy and makes great toast. It’s also hella easy and makes two loaves: one to eat and one to freeze. I’ve made it several times to adjust the flavors and to make sure my metric conversions were accurate. It’s considerably less sweet than the original recipe, which in my opinion makes it a bit more all-purpose. The instructions are also slightly different because I don’t use a bread machine/Kitchen Aid nor do I have much patience for kneading. The stretch and fold (envelope) method works just fine.

Ingredients:

  • 450 ml boiling water (or 410 boiling + 40 ml tepid water to dissolve fresh yeast)
  • 100 g rolled oats
  • 30 g brown sugar
  • 10 g honey
  • 45 g sunflower oil or 56 g melted butter
  • 15 g salt
  • 180 g whole wheat flour
  • 470 g white flour
  • 1 cake fresh yeast or 9.5 g instant yeast

Instructions:

In a large mixing bowl, combine the boiling water, oats, maple, brown sugar, honey, oil or butter, and salt. Let cool to lukewarm, about 10 to 15 minutes.

If using fresh yeast, dissolve in tepid water and then mix in with the oatmeal (or sift instant yeast with the flours). Add the flours to the oatmeal mix, stir until a rough dough forms and there’s no loose flour, then pat into a ball. Cover with cling film and let rest for 20 minutes. Tip the dough out onto an oiled surface and give it 8 envelope folds, form it into a ball and drop it seam side down into the bowl. Cover and let rise 30 minutes, tip out the dough give it 8 more folds. Return the dough ball to the bowl and allow to rise 30 more minutes. The dough should become quite puffy since it’s warm.

Divide the dough in half, and shape each half into a loaf. Place the loaves in two 8 1/2″ x 4 1/2″ (900 g) bread pans. Cover the pans with cling film and allow the loaves to rise until they’ve crowned about 2 cm over the rim of the pan, about 60 to 90 minutes.

Bake the loaves on the middle rack in a preheated 177ºC/350°F oven (bottom element only) for about 40 minutes. Remove them from the oven when they’re golden brown. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

Yield:  2 sandwich loaves, 32 slices total, 104 calories per slice.

Baked oatmeal

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baked oatmeal finished product

Brunch brunch brunch, I love brunch. You can totally have brunch at any time of year, but to me March is the “start” of brunch season. It’s nearly spring and you can convince people to leave their house on a Sunday morning (ok, early afternoon) and join in on the celebration of longer days and fresh springtime food.

My mother made a baked oatmeal similar to this at Christmastime, and it was fabulous. Strawberries are back in season so I decided to try the recipe with a spring-y twist, and I was not disappointed. I think this baked oatmeal is so good because it’s like pancakes, porridge and cake had a delicious love child.

 

 

 

 

 

Ingredients:

baked oatmeal ingredients

  • 2 cups (500 ml) rolled or steel-cut oats (not instant)
  • 1/2 cup (125 ml) nuts (walnuts, almonds, mixed nuts & seeds, etc.) chopped up
  • 1/4 cup (60 ml or 4 TB) brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • scant 1/2 tsp sea salt
  • 2 cups (500 ml) milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp maple extract (if you don’t have maple just use 2 tsp vanilla)
  • 2-3 bananas cut into slices about 1 cm thick
  • 1 1/2 cups sliced strawberries (or other seasonal berries)
  • butter/oil for greasing the pan

Instructions:

Preheat oven to 190ºC/375ºF  with rack in top half of oven. Generously butter a square glass or ceramic baking pan.

In a bowl mix together oats, half the nuts, sugar, salt, baking powder, cinnamon and nutmeg. In another bowl, whisk together milk, egg, and vanilla/maple.

Arrange bananas in a single layer in bottom of prepared dish. Arrange half of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on the counter to make sure milk moves through oats. Scatter remaining berries and walnuts on top just before putting into oven.*

Bake 30-45 minutes until top is golden and oats have set. Remove from oven and let it cool for a few minutes.  Drizzle with melted butter if you like, and serve with brown sugar or syrup.

*This recipe is perfect for making a day ahead. After pouring milk mixture over oats cover the baking dish with plastic film and refrigerate. You’ll see that the oats soak up all the milk, it’s glorious. Sprinkle the remaining nuts and berries on top just before baking.

Servings: Six generous servings. 265 calories.

Recipe adapted from Heidi Swanson via Epicurious.