Been missing a sandwich bread? A bread to go with jam? A bread to go with your soup? How about a bread to have just by itself and do what bread does best, taste good?
I think I may have what you've been missing ;)
I had been bouncing this idea around in my head since I started eating oats again and I wanted to make a bread for thanksgiving this year that everyone could enjoy. I jotted down some notes to get them out my head and went from there...
Sure, there is always room for improvement...but...
Plain & Simple Oat Bread
1 cup applesauce, organic/unsweetened
2 egg yolks (reserve the whites)
4 egg whites (use 2 from above)
1 tsp 100% maple syrup
2 cups oat flour (certified gluten free if you're very sensitive to gluten)
1/4 cup whole rolled oats (certified gluten free if you're very sensitive to gluten)
1/4 tsp sea salt
1 tbls arrowroot powder
2 tbls grapeseed oil
1 tsp apple cider vinegar
1/4 tsp baking soda
Seperate the eggs by placing 4 egg whites in a small bowl, 2 egg yolks in a large bowl and omitting (or saving for another dish) the remaining 2 yolks.
Whip the egg whites until the begin to turn white and frothy. Set aside.
Add the applesauce and maple syrup to the egg yolks and mix well. In a medium size bowl combine the oat flour, oat, salt and arrowroot powder, sift. Add the dry ingredients to the applesauce, yolks and maple syrup and mix well.
Add in the grapeseed oil and stir until well incorporated. Do the same with the apple cider vinegar and baking soda (the combination will 'bubble' a bit, this will aid in the bread rising).
Now, fold in the egg whites and stir the batter thoroughly.
Bake at 350° for about 25 minutes or until a toothpick comes out clean.
I know this is quite a process for it just being bread, but I'm thinking that steps are pretty important to follow in this recipe. Especially the egg whites, they are what 'fluff' this bread up.
This bread is thick, dense and fluffy all at the same time. It didn't rise the full height of the bread pan but I gotta' tell ya'... I don't really care ;)