Oatmeal Bread to Live For
1 1/4 cups hot water
2 teaspoons canola oil
1 tablespoon brown sugar
1 cup oatmeal
2 to 2 1/4 cups whole wheat flour
1 1/4 teaspoons yeast
1 teaspoon sea salt
1 tablespoon vital wheat gluten
1 tablespoon sunflower seeds
1. Put water, oil and vegan sugar in the bread machine. Add the oatmeal and let it sit for 5 minutes.
2. Add 2 cups flour. Make a well in the middle of the flour for the yeast, add yeast, and carefully add the salt around the edges. Add vital wheat gluten.
3. Turn on the bread machine. (Use a setting for 1 1/2 pound loaf; dark if you have it.) If the dough seems too sticky, add additional flour as required. When you have a nice dough going, add the sunflower seeds.
This is a sturdy loaf, very nourishing. Great with salads, soups, as sandwiches or toasted with jam. In the winter, spring, summer, fall.'
SO HOW'D IT GO?
We really liked this bread!
I made this is in the bread machine, used a little less gluten (all that I had left was a little less than 1 T), substituted the sunflower seeds for chopped walnuts, and it turned out GREAT, except I had to add a lot more flour. I also used some precooked steel cut oats for the oatmeal, and used agave nectar for the brown sugar, which could have made it wetter. It turned out super tasty, soft and flavorful! I will definitely make this again. I've made plenty of bad tasting and brick-like whole wheat breads before, so I'm always excited to find a great wwh recipe!
Could you substitute the whole wheat flour for oat flour?
If you used all oat instead of whole wheat, you'd get a much denser bread, as oat flour doesn't have any gluten to hold the bread together. If you try it, I'd recommend adding in some vital wheat gluten.
I have made this bread a gazillion times, and I play with it each time. I've thrown in spelt, barley, buckwheat, rye, and oat flours in addition to my whole wheat (I usually had a tablespoon of wheat gluten, just to be safe). I also have used pumpkin seeds and sesame seeds, in addition to the sunflower. I do add about 1/4 cup of seeds, and this is really yummy.
Every time I take this bread somewhere somebody will ask me for the recipe. I've given this recipe out to so many people. Everyone really loves this bread, and I do too. Oh, I've also done a cinnamon swirl variation where I rolled out the dough, slathered on some Earth Balance, then sprinkled on brown sugar and cinnamon (a la cinnamon rolls), and this was a HUGE hit. So delicious.
Excellent recipe. It's one that I make on a regular basis.
This bread comes out WAY too dense. I would not make this again.
??? I wanted to like this...and it's not unlikeable, but it's pretty bland, even though I followed the recipe.
Also, mine hardly rose at all. My yeast is new and I used the salt in the recipe, so I'm not sure why it wouldn't have risen. It's okay, just very dense and not a lot of flavor.
Made this today. Bread had nice texture and aroma, but it was rather bland. However, thinking about it now, I may have forgotten the sugar, not having any brown sugar I think I forgot to add any sweetener at all. Even at that, the bread was definitely good. Will make again and be sure about the sugar!
Could you substitute the whole wheat flour for oat flour?
I don't have a bread machine, so I did this by hand. I included step by step pictures (it's a boring Saturday!). I added the warm water to a bowl, then a pinch of the brown sugar, sprinkled the yeast on, and I waited 10 or so minutes for the yeast to dissolve. I added the rest of the ingredients and mixed. I kneaded the dough a few minutes, until smooth. I let it rise (on a heating pad) for 1 hour, punched down, rolled up into a loaf, and let rise another 50-60 minutes. I baked at 350* for 33 or so minutes.
Awesome recipe! I left it alone, and I barely ever do so with bread recipes. The sunflower seeds are a great touch, and they with the oats make this a really hearty bread. However, the wheat gluten keeps it together, so unlike other hearty breads, it actually stays together! Hooray!
Omg, yum! I kneaded the dough in my bread machine, but I hate the way it cooks with the hook in it so I let it rise in a normal bread pan for an hour and baked it for 30 minutes at 350 degrees, as previously suggested. Used quick oats, and I also didn't have brown sugar, so I used a little molasses and some regular sugar. This came out so light and fluffy on the inside, and the crust was nice and crusty. Made a second loaf for my mom, since she hates seeds and nuts, and I left it on a rack to cool, and I came back to put it away, and there was only one slice left! So yeah, I think my family would agree that this bread is awesome. :P
My bread came out quite dense, but it tastes pretty good. :chicken:
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