Saturday, June 16, 2012

Camp's Favorite Bread

Every morning I make a big pot of plain oatmeal for breakfast--just water and oats.  There are bowl of butter, brown sugar, dried fruits, and other things to mix in if you want them, but meanwhile the oatmeal is vegan and gluten-free so everyone can fix it to their own tastes.  Every morning there is a little leftover cooked oatmeal and I stick it in the fridge.  After a couple of days I use it to make bread.  I got my recipe from Alton Brown but changed it slightly.  His has honey and I use molasses instead then skip his egg wash so that the bread is vegan.  It's been a HUGE hit!  The staff inhales it as quickly as I make it!  The bought bread is largely ignored and is probably destined to be croutons or bread pudding very soon.  We won't have campers for another week but I think they will like this bread, too.  I am having computer troubles and can't share a picture from this borrowed one, but I will post a picture as soon as I can.

Leftover Oatmeal Bread

1.5 cups leftover cooked oats
.25 cup warm water
2 tablespoons molasses
1 tablespoon oil
1.25 teaspoons active dry yeast
1.5 cups whole wheat flour
1 cup bread or all-purpose flour
.25 cup uncooked oats
1 teaspoon kosher salt
extra oil for bowl
extra flour for kneading
1 large egg yolk
1 tablespoon water

Combine cooked oats, warm water, molasses, and oil.  Separately, combine yeast, flours, uncooked oats, and salt.  Add flour mix to cooked oat mix in three installments, mixing each in.  Turn dough out and knead for ten minutes.  It will be very loose and sticky and you'll think you did something wrong but it's all good.  Put dough in oiled bowl and let it sit in a warm place until it doubles--about an hour.  Punch it down and put in an oiled loaf pan (don't have to knead anymore).  Cover and stick in the fridge for eight hours or overnight.  Bake at 350 degrees for about an hour, let it cool for about thirty minutes, slice and enjoy!

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