The plan was to make oatmeal bread today, the real way, albeit with the use of my bread machine. If I had started it when I woke up it would’ve been ready in time for lunch. But I forgot. Luckily for me, while looking through my recipe files I found a non-yeasted quick bread style oatmeal molasses bread that seemed well suited for my purpose. I halved it for one loaf, veganized it and changed some ingredients to ones I preferred, and it turned out really well. The flavor is especially good and hearty, the inside is soft and moist, and the crust is, well, crusty. I can’t wait to have it as toast tomorrow morning.
I think next time I’ll try baking it in a loaf pan for a less wonky shape. Also, an “egg wash” or some water might help the oats stick to the top.
Whole Wheat Oatmeal Molasses Bread
1 Tbs lemon juice
1 scant cup non-dairy milk
1/4 cup regular oats
1 Tbs oil
2 Tbs molasses
1 Tbs agave nectar
1 cup whole wheat flour
1 1/4 cups whole wheat pastry flour
3/4 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 Tbs yellow cornmeal
1/2 Tbs regular oats
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or grease a loaf pan.
2. Pour the lemon juice into a cup measure then fill the rest of the cup with the milk. Let stand to curdle.
3. Combine the next 4 ingredients (oats through agave nectar) in a small bowl. Add the milk mixture and stir.
4. Combine flours, salt, baking powder and baking soda in a medium bowl. Make a well in center of mixture.
5. Add milk mixture to flour mixture, stirring just until moist. Let rest 1-2 minutes.
6. Turn dough onto a lightly floured surface. The dough will be tacky. With floured hands, knead for 1 minute adding extra flour as needed. Dust the baking sheet or loaf pan with cornmeal. Shape the dough into a loaf and place on sheet or in pan. Make 3 diagonal slits across top of the loaf with a sharp knife. Sprinkle oats on top of loaf and gently press them down.
7. Bake at 400 degrees for 20 minutes. Reduce temperature to 375 and bake an additional 15 minutes or until bottom of loaf sounds hollow when tapped. Let stand 15 minutes before slicing.
Yields: 1 loaf.
While the bread was cooling and the Fakin’ Bacon was cooking, I made a slaw. I wanted a fat-free dressing since I was going to put Vegennaise on my sandwich, and it ended up being a spicy mustard cumin lime dressing. Since my flavors were heading south of the border, I added some pickled jalapenos that were sitting in the fridge. Joanna from Yellow Rose Recipes turned me on to pickled jalapenos, and now I heart them.
I wanted to put sliced avocado on my BLT, but the avocado I bought three days ago still isn’t ripe. It was delicious anyhow. The bread was so flavorful it almost overshadowed the fillings!