Tuesday, September 8, 2015

Honey Oat Bread for #BreadBakers

UThis month's #BreadBakers is hosted by Cali's Cuisine with the theme of Whole Grains.  We were asked, in the spirit of the USDA guidelines, to create a bread that was at least 50% whole grain.  I had recently won a Gluten Free Cookbook that I told you about in my #FoodieExtravaganza post.  For that post I made a  Mushroom Bread Pudding, so I made this bread prior to that recipe even though you are seeing it afterwards.  This is the life of a food blogger, trying to always sync our clubs and recipes.  It worked out perfectly for me this month.

BreadBakers
BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.


We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


Not having made anything, intentionally gluten free before, I first went to the cookbook I won. Unfortunately, while many recipes call for gluten free bread, it does not share a recipe for one.  I didn't quite understand why a gluten free cookbook would not carry a bread recipe but who am I to question another foodie??

So that led me to a google search and after perusing many recipes I finally settled on this one that I adapted from Yammie's Glutenfreedom.  I adapted it very little and only because I didn't have any rice flour so I substituted spelt flour. ****NOTE:  Once I added the Spelt this Bread no longer remained Gluten Free.  If you want Gluten Free Bread please use the rice flour called for in the original recipe. Thanks Stacy for the heads up. 


The bread is wet.
There is no kneading involved and it only takes one rise in the pan.


I got busy and did not check the bread until the timer went off at 45 minutes.
The top was a little darker than I would have liked but the taste was fine.


The bread was very nice and tender with a lovely crumb.

My husband and I each enjoyed a slice of the bread with dinner one evening and then I used the remaining bread to make the mushroom bread pudding.  It would also make a very nice sandwich bread.

 Honey Oat Bread
slightly adapted from Yammie's Glutenfreedom

1 1/2 c. warm water (110* F)
scant 2 T. active yeast
3 1/3 c. oat flour
1/4 c. olive oil
1/4 c. + 2 T. honey
1/2 c. corn starch
1/2 c. spelt flour
2 t. xanthan gum
1 t. salt
1/4 t. cinnamon
4 eggs

Combine water and yeast in bowl of stand mixer and let sit for 5 minutes or until foamy. Add the flours, oil, honey, cornstarch, and xanthan gum and beat until combined.  Add the salt, cinnamon and eggs and beat for a few minutes until fluffy.  Pour into a loaf pan treated with cooking spray and allow to rise, covered with a damp warm towel, until doubled, about 45 minutes.  Bake in a preheated 350* oven for 45 minutes.  Allow to cool before serving.  Print Recipe


Let's look at what other Whole Grain Goodness was brought to the table this month!



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20 comments:

  1. Your gluten-free bread turned out wonderfully!

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  2. That is a lovely looking loaf, Wendy! I've baked a few gluten free things but never a yeast bread.

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    1. I was pleasantly surprised Stacy. It was a little denser but still very tender.

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  3. Great bread. It looks gorgeous

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  4. That looks really good! What make you want to make gluten free bread?

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    1. It was good Karen. I won a gluten free cookbook and wanted to make the Mushroom Bread Pudding from it that called for gluten free bread.

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  5. Wow, what a delicious looking gluten free bread. Looks perfect.

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    1. Thanks Pavani but when I added the spelt it was no longer gluten free. If you want it to be gluten free you need to use the rice flour and not spelt.

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  6. Lovely idea for making gluten free bread... Never tried one, but it seems the prefect recipe to try gluten free.

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    1. Just make sure you use rice flour as instructed in the gluten free recipe as opposed to the spelt that I used.

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  7. Love your use of spelt in your bread! An ancient grain that most people don't know exists. Creative!

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    1. Yes, unfortunately I didn't realize that it contained gluten so my gluten free recipe was no longer gluten free....but still delicious!!

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  8. I'm still a little wary of gluten free bread although I'm always tempted to give it a try. This looks like a nice loaf and I think I'd do exactly what you did and add the spelt. Thanks for sharing!

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    1. I think you will be pleased with this recipe Robin.

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  9. what a gorgeous crust and tender crumb

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