Sunday, January 11, 2009

Recipe-in-progress: oat bread

(Apologies in advance, my A is having ISSUES)

I just modified a recipe which I used to love, for oat bread. I wanted something hearty, a winter bread... and now that you can get gluten-free oats... (just store them in the freezer or fridge)

1 pkg yeast
1/4 cup warm water
1 tbsp molasses
3 tbsp molasses
4 tbsp butter
1 tsp salt
1/4 cup brown sugar
2 cups oats
1/4 cup tapioca flour
1/4 cup flaxseed meal
2 cups brown rice flour (this was freshly ground from medium-grain brown rice, you could probably approximate it with 1 1/2 cups brown rice flour and 1/2 cup of sweet rice flour)
2 cups hot water

Dissolve the yeast in the 1/4 cup warm water with the 1 tbsp molasses.

Mix the rest of the molasses with the sugar, salt, and oats and butter. Add the hot water and mix, mix, ,mix. Add flaxseed meal. Mix tapioca flour with brown rice flour, and then add. Add yeast mixture last. Add more water if necessary.

Preheat oven to 350. Put bread mixture in pan (I used a cake pan for this) and let rise for an hour in a warm place. (its doing this now)

Put in oven and bake until done. I'll post pics when it is, and tell you if I like it.

(Also, I made a happy discovery today! I have one precious bag of Trader Joe's sweet rice flour left!!!! yay!!!! Now is the time for them to bring it back, before I run out and am sad...)

Addendum-dah-dum-dum-dum.... Its really good. Very dense, I could have baked it longer, and it does have a crust... I do wish I could figure out how to tenderize the crust... It does need to cool completely before slicing, but it is very good!

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