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Easy One Bowl Oatmeal Bread

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

adapted by BL Olson from a recipe by Burgz on Recipezaar

List of Ingredients

1 (8 g) package active dry yeast
1/4 teaspoon sugar
1/4 cup water
1 cup soured milk sub (ie 1 tbsp rice vinegar plus rice milk to fill 1 cup measure)
2 tablespoons cf margarine
1/4 cup molasses
1/2 cup quinoa or millet flour
3/8 cup gf steel cut oats (or try rice, buckwheat or quinoa flakes instead)
1/4 cup corn or almond meal
2 tablespoons potato flakes (make sure it's not instant mashed with butter, etc. added)
2 tablespoons rice bran or polishings
1 1/4 teaspoons salt
1 1/2-1 3/4 cups gf flour blend (like Mock Better Batter)


Recipe

Using regular stand mixer attachments, combine the yeast, sugar, quinoa oats, cornmeal, potato flakes, rice bran, and salt.

Mix water with soured milk and heat to 130 degrees F.

While at that temperature, mix into combined cereal.

Beat for several minutes.

Add molasses and margarine.

Switch to dough hook attachments and work in flour blend until dough forms a ball.

You may have to adjust amount of flour added so add extra slowly. (Be careful not to overwork the dough.)

Cover mixer bowl with a warm, damp towel and allow to rise for 60-90 minutes (until dough has doubled in size).

Shape and place into a greased loaf pan.

Allow to rise again for about 20 minutes.

Optional: Brush top of dough with water and sprinkle some oats on top.

Bake at 350F for 35-40 minutes.

Turn out and cool on a wire rack. (Be sure to rotate at least once during cooling so the weight of the bread does not collapse the loaf.)

Administrative Note: Some who are extremely sensitive may still react to Gluten Free Oats.