This week's Tuesdays With Dorie recipe is called Oatmeal Breakfast Bread. Just from reading the recipe I knew it would be a favorite: it is a quick bread loaf, packed full of oats and nuts and dried fruit. I actually baked this one a few months ago, because it sounded so good and I got tired of waiting for it to be chosen! So thanks, Natalie of the blog Oven Love, for picking this one and letting me post from my "drafts" folder.
n.o.e.'s notes:
- You can find the recipe for this bread this week on Natalie's blog.
- I made a few changes to the recipe, mostly trading the sweeteners. I used maple sugar instead of brown sugar in the topping, and used palm sugar in the dough because of its lower glycemic load.
- For liquids, I chose the buttermilk option
- I used walnut oil which I enjoy in quick breads.
- Along with the all purpose flour, I threw in some white whole wheat flour and oat flour.
- For the dried fruit I used currants.
- I had some very sad apples in my produce drawer, which were perfect for making homemade applesauce - I got to use it for this bread and some muffins.
- The bread ended up with a very loose crumb, a bit prone to falling to pieces, but it was beautifully moist.
I took 5 photos of the slices of this bread, and all of them turned out blurry. By the time I realized, the bread was long gone! I included the least blurry picture to give some idea of the crumb.
We loved the apple taste, highlighted by bursts of curranty sweetness and the soft moist texture. It was wonderful toasted, even if it did fall apart a bit in the toaster.
11 comments:
I love your changes to the recipe. Great choice with the sugar swappings, and using walnut oil is genius. I love oatmel/museli/dried fruit/sweet breads so this would seriously be a dream for me!
I have time to whip this up for breakfast!
Looks great to me! We loved it here and I think it would make smashing muffins as they all said, "can you make this into a muffin so we can carry it with us?" Done. Yours looks really really good!
Great idea to use the walnut oil! I have some in my fridge; I'll have to use some of it next time.
looks perfect!
I used dried figs but there wasn't enough flavour contrast. Next time currants or cranberries.
Yours looks delicious!
I was going to use currants in mine, but when I ran across some dates, I decided to use those instead. At least the bread tastes better than it photographs!
Love the rustic/nutty look of your bread Nancy. It's my favorite this week of all the TWD bakers.
How long is your bread. It looks like it will go on forever.
I love the switches. I usually have walnut oil and hazelnut oil, in the house. What is the advantage of using the walnut oil for quick breads?
this is one of my favorites...I like your changes too!
@Sweet and Savory: I have a long slim loaf pan - it's about 10" long by about 3.5" wide. I use it for everything! To answer your question about walnut oil in quick breads, I think it has a nice flavor, especially in banana bread. Let me know what you think if you try it!
Post a Comment