Whoooooo doggie! I'm a little rusty on this blogging about deliciousness hustle, so please bear with me. I have a backlog of things that I've been baking/roasting/cooking/pickling/deep-frying that I want to discuss with ya'll, but this loaf of bread has captured my heart, taught me how to love, shared its traveling pants with me, etc., and so I must begin with it. Maple Oatmeal Sammy Bread, bitches. It is so good! Celine of Have Cake, Will Travel adapted an epicurious recipe and made it back in like February, and it looked so awesome that I filed it away for eventual baking and consumption. What is my problem! I can't believe it took me so long to get my act together and make this. It's soft, whole-wheat-y, slightly sweet and maple-scented. When toasted and buttered for breakfast, it inspires Homer Simpson drool-y noises.
Maple Oatmeal Sandwich Bread
(recipe from Have Cake, Will Travel, my comments in italics)
makes 1 loaf
1 cup + 2 T warm pure water [about 105F]
2 T ground flax + 3 T warm water, whisked vigorously until viscous
This takes the place of the egg called for in the original recipe, and adds some sweet Omega-3 goodness to your loaf. Don't be a dillhole and use an egg! Try it like this first.
2 T vegan margerine
1/4 cup pure maple syrup
1/2 t maple extract
2 cups all-purpose flour
2 cups white whole wheat flour
1 cup old-fashioned oats
4 t vital wheat gluten
My friends, vital wheat gluten is the main ingredient in seitan, and is also used in all manner of processed foodz as a binder or stabilizer. It's basically just wheat flour where the starch has been magically dissolved out of the equation, leaving only the gummy, sticky gluten part of the deal. While I have decidedly mixed feelings about seitan, in baking it can definitely help provide a dense, rich texture without the use of eggs. Anyway, long story short, this could possibly be an optional ingredient. I don't know, try it sans VWG and let me know how it goes!
1 t sea salt
2 t instant rise yeast
Place all ingredients in the bowl of your stand mixer attached with the dough hook, in the order written above.
[If you don't have a stand mixer, just do it all by hand, it'll work fine too.]
Beat at low speed until the dough is smooth. If it is too sticky, add more flour a little at a time. Beat for about 8 minutes.
Remove from bowl, shape into a ball. Place in a large bowl greased with a little vegetable oil, move dough around until it is covered with oil.
Cover tightly with plastic wrap and towel. Place in a warm, non drafty area and let rise for 90 minutes.
I just set it on my stove, with everything turned off, and the warmth from the pilot light totally does the trick.
Prepare a 9×5x3-inch loaf pan with non-stick cooking spray and flour.
“Butter” up a plastic wrap in advance to use for covering up the dough’s second rise.
Punch dough down once it is ready, knead for a couple of minutes on a lightly floured surface, if need be. shape into a log, place into greased pan. cover loosely with “buttered” up plastic wrap, let rise in a warm, draft-free area for another 45 minutes until the center of the dough reaches about 1 1/2 inches higher than the pan.
How cool is this?
Before:
After:
I like how the plastic wrap is straining against the massive pressure of twice-risen yeasted bread, like, "eeeehhhnn..."
Preheat oven to 350F. Once the dough is ready, remove plastic wrap and let bake for 30 minutes, or until a thermometer gives a read of 180F when inserted in the center of the bread.
You'll totes be able to see/smell when it's ready.
Remove from pan and let cool completely.
So, not content to be standard, buttered-toast-nomming chubs, the BF and I drizzled a tiny bit of maple syrup on the bread for double maple-y goodness. If you like delicious things, I highly recommend this!
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