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Sunday, February 21, 2010

Whole Grain Oat-Wheat Batter Bread

I love a good, hearty whole-grain bread.  In fact, my favorite weekday breakfast is nut butter (usually peanut butter) on whole wheat toast.  I'm lucky to find great vegan bread at my co-op, but I know it can be hard when all you have access to is a supermarket (many commercial breads include milk products, eggs or honey).  An easy solution is to make whole-wheat batter bread, which takes less time to make than traditional bread...and no kneading required!

This bread recipe is based on the "Whole Wheat Batter Bread" from one of my grandma's old cookbooks from the 1950's and veganized.  My version adds some oatmeal and agave nectar for flavor and a mild sweetness.  Also, I mix everything by hand with a wooden spoon, but feel free to use a hand mixer if you prefer.

Whole Grain Oat-Wheat Batter Bread
Makes 1 small loaf

1/2 cup rolled oats
1 1/4 cups warm water (105 to 115℉)
2 1/4 teaspoons active dry yeast (or one packet)
2 tablespoons canola oil (or vegetable oil)
2 tablespoons agave nectar (or other liquid sweetener such as brown rice syrup)
2 teaspoons salt
2 1/4 cups whole-wheat flour, divided

In a food processor or blender, blend until the oats are ground into a powder or partially ground if you prefer a little more texture.  In a large bowl, combine the warm water and active dry yeast.  Stir until the yeast is completely dissolved.  Add the canola oil, agave nectar, salt, 1 cup of whole-wheat flour and the ground oats.  Stir until mixture is well combined.  Add the remaining 1 1/4 cups of whole-wheat flour and stir until the dough is well combined.  Cover the bowl and allow the dough to rise in a warm place until doubled, about 45 minutes.

Lightly grease a loaf pan.  Give the dough 25 vigorous stirs with a large wooden spoon.  Then evenly spread the dough into the loaf pan.  Cover it with a towel and allow the dough to rise in a warm place until doubled, about 45 minutes.  About 10-15 minutes before the dough is done rising, preheat the oven to 375℉.  Bake the loaf for 30 minutes.  (You may need to bake it longer if using a glass pan.)  When done, the bread should sound hollow when rapped with a knuckle.  Remove the bread from the pan and cool on a wire rack.


1 comment:

  1. Awesome, Thank you so much. I'm tired of fake whole bread here in Brazil. :D