Tuesday, February 8, 2011

Soda Oat Bread

Dinner tonight:  Roasted Vegetables, yum.  Sweet Potatoes, butternut squash, sweet onions and green beans.  Tossed those with Olive oil, ground cumin, garlic, pepper and a dash of salt.  Roasted the orange veggies on 400, for 20 minutes, stirring halfway through cooking. Then added the sweet onions and green beans for another 20 minutes, stirring half way, and drizzling  balsamic vinegar in with the last stir.  Broiled shrimp also, but ate those so quickly, no time for a picture.Also
This is my favorite Soda Oat Bread, from the RunnawaySpoon blog site.  It's quick and easy to make. You  process your own organic oats to make oat flour, in addition to regular flour, baking soda, salt and buttermilk.  Add two Tbl of seed on top and bake.  Good and wholesome.
Already slicing it up.  Here is the recipe:
butter, to grease pan
2 cups / 7 oz rolled oats
10 ounces / 285 g / ~2 1/4 cups unbleached all-purpose flour, plus more for dusting and kneading
1 3/4 teaspoons baking soda
1 1/4 teaspoons fine-grain sea salt
1 3/4 cups / 415 ml buttermilk, plus more if needed, and 2T. for brushing
mixed seeds - sesame, caraway, poppy, etc.
Preheat the oven to 400°F / 205°C with a rack in the middle of the oven. Butter and line a 9x5x3 inch loaf pan (or one with ~8 cup capacity) with parchment paper and set aside. Alternately, you can bake this bread without a pan, shaped like this, on a lightly floured baking sheet.
To make the oat flour, use a food processor to pulse the rolled oats a few times. Then process into a fine powder - another minute or two. If you are buying oat flour, not making your own, measure out 7 oz / scant 2 cups.
Sift the flours, baking soda, and salt into a large bowl. Make a well in the flour and pour in the buttermilk. Stir just until everything comes together into a dough. Turn out onto a lightly floured countertop and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, slightly flattened ball without many cracks or fissures. If your dough is on the dry side, add more buttermilk a small splash at a time. Now ease the dough evenly into the prepared baking pan - see photo if you need a bit of guidance.
Brush all over the top and sides with buttermilk and sprinkle generously with mixed seeds or flour, 2 tablespoons or so. Slice a few deep slashes across the top of the dough. Bake for about 30 minutes, then quickly (without letting all the hot air out of the oven), move the rack and the bread up a level, so the top of the bread gets nice and toasted. Bake for another 20 minutes, or until a hard crust forms and the bread is baked through. It will feel very solid and sound hollow when you knock on it. Carefully lift it out of the pan, in a timely fashion, and allow to cool on a wire rack. Enjoy with a good slathering of salted butter.
Makes one loaf.


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