by / Thursday, July 26, 2012

Easy Little Bread

This bread is exactly as it souns.  Easy.  And little.  And I might lean towards adding the word 'odd' to the title, as well.  Odd as in - oddly enough, I can't stop eating it.

It's not pretty.  But it's oddly tasty.  Odd because even when cooked through, it tastes slightly "doughy" to me.  And I know isn't going to sound very appetizing, but it almost smells like Play-Doh to me.  And I like it.

And just FYI, I was NOT one of those kids who ate Play-Doh.  But I always loved to open up the container and smell it.  Or the smell in the room as I pressed little strands of noodles or squiggles or that slide that looked like an I-beam of my Play-Doh Fun Factory.
Oh wait.  Now that I think about it, Play-Doh was my initial thought...but I think it's actually more like that homemade salt-type dough.  You know the kind?  You can make ornaments or molded animals or other little models that dry up and eventually crumble all over the place?

And for the record, I actually DID want to lick that dough.  Not eat it, really.  But I couldn't resist the salt-lick factor.

Anyhoo...easy little bread.  Sort of salty.  Sort of doughy.  Oddly good.  Odd Little Easy Bread?

Easy Little Bread

by Heather Schmitt-González
Prep Time: 10 minutes + time to rise
Cook Time: 35 minutes
Keywords: bake bread vegetarian oats

Ingredients (1 easy little loaf)
  • 1¼ cups (300 ml) lukewarm water
  • 2¼ tsp. active dry yeast
  • 1 Tbs. honey
  • 1 c. (4.5 oz / 125 g) unbleached all-purpose flour
  • 1 c. (5 oz / 140 g) white whole wheat flour
  • 1 c. (3.5 oz / 100 g) rolled oats
  • 1½ tsp. fine grain sea salt
  • 1 Tbs. butter, at room temperature for pan
Sprinkle the yeast over the water in a small bowl and stir to dissolve. Stir in honey. Let sit for 5 minutes or until yeast blooms.

In a large bowl, combine both flours, oats, and salt. Pour wet mixture in and stir well with a wooden spoon to combine. Dough will be sticky (and seem more like a quick bread batter).

Rub the inside of a loaf tin (bottom and sides) with the softened butter. Scrape the dough into the prepared tin. Cover with plastic and set in a warm place for 30-45 minutes, or until slightly risen (it won't rise much).
Preheat oven to 350° F (180° C) during last 20 minutes of rise time.

Remove plastic and slide loaf onto center rack of preheated oven. Bake for ~35 minutes or until loaf has pulled away from sides of tin and is pale golden in color. Immediately turn loaf out of tin and cool on a wire rack.

Enjoy warm or toasted with butter and/or some preserves. I like a bold preserve or jam against this bread - like a very tart cherry.

Adapted from 101 Cookbooks & Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker
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Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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