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Wednesday, October 12, 2011

Oatmeal Bread



If you require a hearty piece of toast to start your day - this bread can change your outlook on breakfast.  White toasted bread is always good, but this oatmeal bread has a nutty flavor that’s wonderful.  If you add raisins, it tastes like your morning bowl of oatmeal took a quick ride through the broiler.   This makes one loaf - just enough for one person to enjoy for a few days.


Homestyle breads are pretty pricey in the grocery store, and it’s hard to find what I like in a bread outlet.  I like to make my own mainly because I know what I’m consuming.  



This recipe yields a bread that is a honey-tan color, with just enough texture to keep it interesting.  It’s lightly sweet, and it blends with many flavors from sweet to savory.  Foods that contain oats can spread the rise in your blood sugar over a longer period of time than foods that are highly processed.  

Oats contain beta-glucan - and I’m sure you’re wondering what that IS.  As the beta-glucan in the soluble fiber of oats is digested, it forms a gel.  This increases the viscosity of the contents in your stomach and intestinal tract - slowing down digestion and prolonging the absorption of carbohydrates into the blood stream.  This keeps your blood sugar from changing rapidly, and also helps you feel satisfied longer.

I found this recipe on kingarthurflour.com, and I’ve made changes to make it simple & quick.  They describe it as a tender, high-rising bread.  I’ve tried it in sandwiches, toasted it, and enjoyed it all by itself.  It’s moist enough that you won’t be reaching for the butter or jam first.  The recipe makes one loaf - but I always make at least two at a time to make it worth my while.


For the full recipe (including changes) go to:




1 comment:

  1. Thank you for all your wonderful recipes! I check out your blog all the time!

    ReplyDelete