Guest guest Posted March 18, 2005 Report Share Posted March 18, 2005 For those who like a slightly sweet bread, here's a good one for going wih soups and stews. We keep it in all the time and slice it as thinly as possible. It's great with a piece of fruit at breakfast! OAT BREAD (VEGAN) 2-1/2 cups wholewheat flour tiny pinch baking soda 1-1/2 tsp baking powder 1/2 tsp salt 3/4 cup quick-cooking oat flakes 1-1/4 cups water 1/4 cup olive oil 1/4 cup maple syrup Sift together the flour and the next three ingredients, then stir in the oat flakes. Add the wet ingredients and - being careful not to over-mix - stir until it's all wet and there are no pockets of flour. The dough will be pretty sticky, but it should be trying to escape from the sides of the bowl at this point. Lightly oil a bread pan and load it with the above mixture and bake for 50 minutes at 350 degrees. Bread will be delightfully dense, crumbly and cakelike. Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2005 Report Share Posted March 18, 2005 Do you think this will work in a bread machine? Kirsten veggiehound [veggiehound] Friday, March 18, 2005 5:25 PM RECIPE: Oat Bread (Vegan) For those who like a slightly sweet bread, here's a good one for going wih soups and stews. We keep it in all the time and slice it as thinly as possible. It's great with a piece of fruit at breakfast! OAT BREAD (VEGAN) 2-1/2 cups wholewheat flour tiny pinch baking soda 1-1/2 tsp baking powder 1/2 tsp salt 3/4 cup quick-cooking oat flakes 1-1/4 cups water 1/4 cup olive oil 1/4 cup maple syrup Sift together the flour and the next three ingredients, then stir in the oat flakes. Add the wet ingredients and - being careful not to over-mix - stir until it's all wet and there are no pockets of flour. The dough will be pretty sticky, but it should be trying to escape from the sides of the bowl at this point. Lightly oil a bread pan and load it with the above mixture and bake for 50 minutes at 350 degrees. Bread will be delightfully dense, crumbly and cakelike. Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2005 Report Share Posted March 19, 2005 > Do you think this will work in a bread machine? I've never used a bread machine, but this is not a yeast bread and it is important not to over-mix the dough etc etc. I had not understood that bread machines were used for quickbreads, but what would I know - I've never even investigated the contraptions! Do you use one? (I guess so, or you wouldn't ask.) Am I missing out on something by not having one? Okay, let's face it, bread machines are something I know absolutely nothing about. Maybe someone could explain it all to me??? Much appreciated. Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2005 Report Share Posted March 19, 2005 Well quick breads are easy but yeast breads I have trouble with so I let the machine mix it for me. It also keeps the dough warm while it is rising. They work great for that. I don't like to use them for the baking part because of the funky loaf shape and the mixing paddle in the bottom. Kirsten veggiehound [veggiehound] Friday, March 18, 2005 9:21 PM Re: RECIPE: Oat Bread (Vegan) > Do you think this will work in a bread machine? I've never used a bread machine, but this is not a yeast bread and it is important not to over-mix the dough etc etc. I had not understood that bread machines were used for quickbreads, but what would I know - I've never even investigated the contraptions! Do you use one? (I guess so, or you wouldn't ask.) Am I missing out on something by not having one? Okay, let's face it, bread machines are something I know absolutely nothing about. Maybe someone could explain it all to me??? Much appreciated. Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2005 Report Share Posted March 19, 2005 > Well quick breads are easy but yeast breads I have trouble with so I let the > machine mix it for me. It also keeps the dough warm while it is rising. > They work great for that. I don't like to use them for the baking part > because of the funky loaf shape and the mixing paddle in the bottom. Oh, yeast breads get easier as you go along - truly they do. Of course using wholewheat flour or a mix of non-white flours does make them more dense than they would be if we used white flour, but I rather like that texture and taste. The bread doesn't fall apart or get all mushy when it is approached by something hot and it *tastes* so much better! But I agree, quick breads are quicker and easier - for sure. And some vegans prefer to bake only quick breads. The oat bread recipe I posted could have applesauce substituted for the oil for anyone who just avoids added fats altogether, but I think there is little enough in there to be pretty harmless unless there's a medical problem. (I've made a note on the file, belatedly.) And if you like a lighter loaf you could mix in a dose of the white stuff instead of wholewheat, but I like the texture of this one. Anyway, let us know how any breadbaking goes. I like talking to people who make bread - even now and then - since most people firmly assure me that there are excellent bakeries down the street (and there are - wonderful French bakeries with wonderful breads - but I know what's in mine!) Enuff. Best love, Pat Quote Link to comment Share on other sites More sharing options...
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