Oat flour bread
Oat flour is simply whole oats ground to a powder, and it is even sometimes labeled “oatmeal flour.” It lends this bread the subtle taste of oatmeal, as well as a sturdy, chewy character. The loaf is crumbly when warm, and will cut more easily at room temperature. A piece of this bread and some fruit are a wonderful way to begin the day; for a special breakfast, I like this toasted and spread with apple source or pear preserves see recipe for pear ginger jam.
- Loaf pan
- A medium bowl
- A small bowl
- ½ cup (3 oz/90g) bulgur
- ¾ cup (6fl oz/180ml) water, boiling
- 1 ½ cups (7 ½ oz/235 g) whole-wheat (whole meal) flour
- ½ cup (2 ½ oz/75 g) all purpose (plain) flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup (2 oz/60 g) firmly packed Brown sugar
- 1 ½ cups (12 fl oz/375 ml) milk
- 2 eggs
- 1/3 cup (3 oz/80 g) vegetable Shortening, melted
- ½ cup (2oz/60 g), chopped toasted Pecans
- Preheat an oven to 375˚F (190˚C).
- Grease and flour a medium (8 1/2 –inch/21-cm)loaf pan.
- In a medium bowl stir and toss together theall-purpose flour, oat flour, brown sugar, baking powder, baking soda and salt. . Set aside.
- In a small bowl whisk together the buttermilk,egg and olive oil until smooth.
- Stir in the raisings and nuts.
- Add to the combined dry ingredients and stirjust until blended.
- Spread evenly in the prepared pan.
- Bake until a thin wooden skewer inserted in thecenter of the bread comes out clean, about 50 minutes.
- Cool in the pan for 10 minutes, then turn outonto a wire rack to cool completely.
Some other Bread Recipe