Bread #25 Cooked oatmeal bread and a wonderful summer supper

Alas!  The perfect solution for leftover oatmeal!  This one goes down in the books as most delicious peanut butter and jelly sandwich bread, most delicious sweet toast option, and most economical for re-using leftovers.  It was also a relatively short process.  Perhaps it just felt this way because my last few choices were fairly tedious.  No matter, it is good.  Freezes incredibly well.  I used an old bread bag to seal it in the freezer which it looks professional to me!  Like the real thing I tell you.  Wait… it is the real thing!  Only better!  I adjusted Mr. Beards recipe so much I feel that I can call it my own.  But to give credit where credit it is due I will say that this man’s recipe was my guideline and inspiration for this weeks pick.  Turns out he copied it too though.  So what do you know?  What makes an original recipe anyways?  I have always wondered where this fine line is drawn.

1 cup rolled oats

1.5 cups water

Boil for about three minutes until fairly hydrated.

Proof 1 tsp. sugar, 4.25 tsp. active yeast, 1/2 cup warm water until bubbly.  Mine got out of control fast.  Perhaps its the warm weather?

Not sure.  Add 1 cup of warm milk, dash of salt, 1/4 cup brown sugar and the oats.  Stir it up.  Mix in flour one cup at a time.  I used an equal combination of whole wheat flour, quinoa flour, brown rice flour and all-purpose white flour equalling five cups total.  Mix until you can knead it.  Knead it until it’s not too sticky anymore.  Place it in a buttered bowl covered with a towel until doubled in size.  Ninety minutes should do the trick.

Punch it down and knead for another 2-3 minutes.  Slice into two equal parts.  Flatten it out with your fingers into a small rectangle.  Fold over onside to the middle (one-third) and then seal it.  Then roll it over onto the other third and seal it up into a little loaf.  Place in a bread pan that has been greased up nice and slick with butter.  Do the same with the other half.  Let them rise covered with a towel until they reach the edges of the pan.  Then plop them in a preheated oven of 375 for 45 minutes.  At this point slide them out of their pans and place them back in the oven for an additional 5 minutes.  This will crisp the bottom and side crusts up really nicely.  Take them out and give them a tap to make sure they sound hollow.  Let them cool completely before slicing.  Dollop of peanut butter.  Slather of jam.  Take a seat outside at your picnic table and take a big old bite.  Enjoy.

Or serve it with potato salad.  So good.

And finish it up with mini blueberry custards.  

Summer sure tastes good around here

4 thoughts on “Bread #25 Cooked oatmeal bread and a wonderful summer supper

    • thank you! i posted the recipe for the potato salad on my dads comment. its really good! to make the blueberry custards I just infused (bring to a light boil, take off heat and let sit for 30 minutes) some milk with vanilla bean (seeds and pod) a little cardamon crushed, and a half a cinnamon stick. Meanwhile, cook a few handfuls of blueberries with some lemon zest and a touch of sugar. Mix 1/4 cup sugar with 3 yolks and one egg in another bowl. Slowly pour the cooled and strained milk mixture into the eggs. Put a spoonful of blueberry mixture in each ramekin you plan on using (i used baby food jars or mason jars for bigger ones) and top with the custard mix you prepared. Place in a water bath and bake for 40-50 minutes until jjjjuuust set. This is a little tricky until you see someone do it. It’s like a creme brulee but much less fat.

  1. I think you deserve to share the cooking duties when you come this summer. Post that potato salad recipe please…RR

    • 1.5 pounds of steamed fingerling (i just used red creamer) potatos cut in half, one small red onion thinly sliced and soaked in cold salted water for 20 min., one fennel bulb thinly sliced, 2 tbs. walnuts (or pine nuts) toasted, 1 cup of peas (frozen or fresh) boiled for three minutes in lightly salted water, 4 eggs hard boiled and quartered, 2 tbs. chopped parsley, 2 tbs. chives chopped. Mix. Then mix up a vinaigrette (I used a scoop of my grainy mustard, 1 tsp. honey, 2 tbs. white wine vin. and about 6 tbs. olive oil, salt and pepper and mix well or shake it in the jar you made it with a lid of course) mix it all together! yum!

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