This bread is different... sort of. It doesn't fill me up as much as oats ever will (I can't eat for four to five hours after I have my morning oats, unless I do overnight oats in which case I'm hungry after an hour. It doesn't make sense, I know, but that's just the way it is) but I'm satisfied after one (rather thick) slice. It, like anything and everything else, tastes reeeeally good topped with raw coconut oil, cinnamon, a baby pinch of sea salt and some coconut flakes, or even just some added-sugar free jam. You could also use this recipe as a starting point for other breads. For a cinnamon raisin loaf, mix in a few teaspoons of cinnamon, some raisins and some maple syrup. For some added nutrition, fold in some shredded carrots and zucchini. You could also probably throw in a few ripe bananas in place of some of the liquid with some chocolate or carob chips. Does that sound good or what?!
Tonight I'm probably going to make some more tempeh bacon for some tempeh BLTs on this bread. Needless to say, I'm stoked.
Makes one loaf
Makes one loaf
3 cups spelt flour
1 cup rolled oats, ground into a flour (I used my Magic Bullet)
3 tbsp whole flax seeds, ground into a meal (optional)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 1/4 cup barley milk (you can sub this with your favourite non-dairy milk or just more water)
1 cup water
1/2 tbsp molasses
Preheat oven to 350° F. Grease a loaf pan with coconut oil or line it with parchment paper.
In a large bowl, combine the flours, flax meal, baking soda, baking powder, and sea salt. Add in the barley milk, water, and molasses and mix until combined. Transfer dough into loaf pan and top with additional rolled oats if desired.
Bake for 45 minutes or until a toothpick comes out clean. Let cool on cooling rack for as long as you can handle, then cut yourself a piece and enjoy!
Do you like bread? Have you ever made your own? What's your favourite topping?