To kick off the weekend, I am making a loaf of whole wheat oat bread. For a while now, I have been adamant about finding a healthier bread in the supermarket. You know, something without mono and diglycerides, high fructose corn syrups, and all of the other long syllable words we have hard times pronouncing. While there are brands available, mostly all of them have ingredients I am severely allergic to on their food label. I realized the other day that I was depending on the food industry to make me something and I was frustrated because I was unable to find it. This is silly. Taking matters into my own hands, I decided that am simply going to make what I can't find - A allergy friendly (for me) bread made from simple ingredients that I am able eat and enjoy.
1 cup quick rolled oats
1 1/2 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 Tablespoons raw local honey
1 Tablespoon of vegetable oil
1 cup of non dairy milk
Preheat the oven to 450°F. You'll need a non stick baking sheet and non stick spray for later.
Measure out the oats and food process them until they become a flour like consistency.
In a large bowl, pour in the oats, flour, salt, and baking powder. Mix these together until combined.
In a separate smaller bowl stir together the honey and vegetable oil. I found that letting the honey dissolve into the oil a bit before I began mixing was helpful. It helped the two be less separated. When mixed, add in the non-dairy milk and stir together.
Pour the wet mixture into the large bowl of dry ingredients. Stir together until a dough forms. This should happen pretty quickly.
Form the dough into a ball. Because the dough is very sticky, I suggest using a well floured cutting board to shape the dough on.
Place the dough in the middle of your greased baking sheet. At this point, I got a a it fancy and used a very sharp knife to cut a cross shape into the top of the dough. I also sprinkled some extra rolled oats on the top.
Bake for 20 minutes or until the outside is a gorgeous golden brown.