Tuesday, October 30, 2012

Whole Wheat Oatmeal Quick Bread

After some experimentation, this is adapted from a few different recipes I found online.  It's nothing but whole grains, and unlike many quick breads it is made in a free-form loaf rather than a loaf pan.  The texture is satisfyingly hearty and toothsome but not too heavy.  It's best eaten fresh, but not at all bad the next day.  I find it just a little addictive.

I buy soft wheat from Upinngil Farm or Four Star Farms (available at Green Fields Market) and grind it into whole wheat pastry flour.  This yields a wonderful flavor but a somewhat fluffier and coarser flour than what you get if you just buy whole wheat pastry flour at the store.

1 cup coarsely ground oat flour or instant oats (not old fashioned rolled)
1 1/2 - 2 cups freshly ground whole wheat pastry flour (store bought may need less)
2 tsp baking powder
1/2 tsp salt
1-2 Tbsp honey (use less or more depending on sweetness desired)
1 Tbsp vegetable oil
3/4 - 1 cup milk

Preheat the oven to 450 degrees.

Combine oatmeal, whole wheat pastry flour (start with 1 - 1 1/2 cups), baking powder, and salt in a large bowl.

Combine honey, oil, and milk (start with 3/4 cup) in a small bowl and mix well (honey will tend to stiffen with cold milk, so stir well).  Stir wet ingredients into dry ingredients.  Add additional flour or milk if needed to form a soft but not too sticky dough.  It will not have the consistency of a yeasted bread dough, but you want to be able to handle it.  Form it into a roll about 2-3 inches across and 6 inches long.  Place on a baking stone or lightly oiled baking sheet.  Bake for 20 minutes, or until the loaf sounds hollow when tapped on the bottom.

Makes 1 loaf.  Serves 4-6 as an accompaniment to soup, etc.

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