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| a slice with my parents' jam |
Preheat the oven to 450 degrees F. Optional step: use a food processer to grind up 1 cup of rolled oats to create oat flour.
In a big bowl, combine 1 cup of flour, 1 cup of rolled oats (or I used the oat flour), 1/4 cup of flaxseed, 2 teaspoons baking powder, and 1/2 teaspoon of salt. I tried to keep these ingredients fluffy (using a sifter might help) so the bread doesn't end up too heavy. If I had wheat flour, I would have used that. I think that would make the bread feel much more hearty.
In a separate, smaller bowl, combine 1 tablespoon of canola oil with 3/2 tablespoons of honey. Whisk that together, then add a cup of milk (I used vanilla soymilk for funsies). Whisk again, then pour into the dry ingredients and mix. It'll be sticky, but don't worry.
Spray a loaf pan with something like Pam, then dump your bread dough in. I think it'd be nice to throw some rolled oats on top, but forgot to do that tonight. Heh!
Bake for 20 minutes. I actually got caught up in my soup-making and baked it for more like 24 minutes, but it was delicious and not at all overcooked. The bread comes out incredibly moist.
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| the whole loaf, fresh out of the oven! |
Steve said the bread tasted like biscuits and suspected there was a lot of butter in there. Nope, no butter! Just good ol' milk! We ate almost the entire loaf in the first hour of it being out of the oven. :) The plan is to have the rest for breakfast, but based on the way that Steve keeps snacking at it while he studies, I'm not sure if we'll have any left! But, since the whole process (mixing and baking) only takes about 30 or 35 minutes, I don't at all mind if we eat it up tonight. This will make up for our friends on diets who aren't allowed to eat carbs.