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Oat Bread

Yield: 1 loaf
Cooking time: 2 hours
Preparation time: 1/2 hour
Category: Breads
Source: James Card
    

Ingredients

Instructions

0. Preheat oven to 325 degrees Fahrenheit.

1. Pulse about one-half to two-thirds of the rolled oats in a food processor or blender until it resembles oat flour. Place all the oats into a mixing bowl.

2. Crush or grind (or pulse in the food processor) the cashews until they resemble the consistency of corn meal. Add to the mixing bowl with the oats.

3. Add baking soda, baking powder, and cinnamon to the oats and cashews, then stir to mix the dry ingredients together.

4. Peel the bananas and place the fruit into a bowl, then use a fork to mash them thoroughly.

5. Place a separate mixing bowl on the scale and break the eggs into it. Beat the eggs. Note their weight, you want the total weight of your wet ingredients to be about 1,000 grams.

6. Add the mashed bananas to the eggs; add the sour cream, oil, water, and milk to the same bowl with the eggs and bananas. Adjust the amounts of sour cream and milk as needed to get the desired total weight for your wet ingredients.

7. Mix the wet ingredients thoroughly until they are well blended and the mixture has a smooth uniform consistency.

8. Pour the wet ingredients into the bowl with the dry ingredients and mix until there are no dry spots left and the batter has a uniform consistency throughout. Do not overmix the batter.

9. Place the batter into a parchment-lined loaf pan (9"x5"x2.5") and bake at 325 degrees Fahrenheit until the internal temperature of the loaf reaches 200 degrees Fahrenheit - about 100 - 120 minutes.

10. Remove from loaf pan and place on cooling rack. Allow to cool completely before slicing.


Notes

This recipe began as "100% Oats Bread Recipe (No Wheat)" from The Bread She Bakes. I have modified it quite a bit.

"Oatmeal" means plain rolled oats. The original recipe specified "porridge oats". In the good old U.S. of A. we have rolled oats commonly available in most supermarkets. Specialty grocers often have steel-cut oats or whole oat groats, but you seldom find oats ground to a fine meal like porridge oats. Bob's Red Mill has porridge oats for $3.19 per pound; I buy rolled oats at our local health foods store for $1.59 per pound. Chopping the rolled oats gives me a similar product for much less money.

The original recipe specified walnuts but we have used almonds, hazel nuts, cashews, and pistachios with acceptable results.

Two large eggs will weigh about 95-100 grams (without their shells). Two large bananas or three medium bananas will yield about 250-300 grams of mashed fruit.

The source recipe used plain yogurt rather than the sour cream we've adopted. We've also added cream cheese to some of our batches. They all seem to work, so we use whatever is on hand.

I adjust the amounts of sour cream and milk depending upon what I currently have on hand. If I have an unopened one-pound tub of sour cream I may use all of it; if there is less sour cream I add more milk to get the total weight of the wet ingredients to the desired level.

Nutritional Information

Nutritional information reflects amounts per loaf.

Calories 4356

Total Fat (g) 157

Saturated Fat (g) 55

Cholesterol (mg) 609

Sodium (mg) 2977

Total Carbohydrate (g) 590

Dietary Fiber (g) 85

Sugars (g) 77

Protein (g) 125

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