Sunday, January 6, 2008
A few weeks ago, I was reading Rose's blog, and she mentioned making an oatmeal bread for her father. Suddenly, the idea of an oatmeal bread sounded excellent to me, but it's not a recipe that's in The Bread Bible or in my other bread cookbooks. So I went to a recipe in a general vegetarian cookbook, and the result was--well, it was hearty. You might also say that it was heavy. My ideal oatmeal bread, the one that I could almost taste, was hearty but light, healthy but delicate. So I was delighted when I saw that Rose had posted her recipe for golden honey oat bread. She promised it was healthy and flavorful, with a wonderful light texture. She was right. This bread is head and shoulders above my first try.
Even unbaked, this loaf looks plump and inviting.
My loaf-pan breads never turn out even. They're always taller on one side than the other. This recipe says it's essential to shape it into a log and let it rest for 20minutes before putting it in the loaf pan. I followed the directions and ended up with an almost perfectly balanced loaf. This little hint was worth the price of admission. Especially since it was free.
When I made my first oatmeal bread on December 2, I complained about how hard it was to shape, and I specifically complained about the ends of the loaf, which looked like giant belly buttons. No belly buttons on this bread.
Not that there's anything wrong with belly buttons. Still, it was nice to turn out a loaf of bread that looked a little more orthodox.
It smelled good, too. It was hard to wait to cut into it and see if the texture was really going to be light.
Yes. It passed the test. Light, but with a satisfying chewiness. And a lovely, slightly sweet, slightly oaty taste with the contrasting crunch of flaxseeds. A bread worth waiting for.