Good morning, everyone, and Happy Halloween!
The doodle is costumed (Han Solo; I must resist bragging about the felt vest and pleather holster I constructed, as well as my mad hot glue gun skills, to make this happen) and off to school; my costume today is clown, made possible by a sudden bout of allergies that have me bright nosed and sneezing with hilarious force.
In the spirit of this haunting day, my recipe du jour is bread. Because bread is terrifying.
For example, a participant in my spin class recently confessed that she is afraid of bread. She’s been reading horror books at night, all of which detail the misery and havoc it causes to any and all. It can make adults and children quadruple in size, deform their bellies, make them vulnerable to other ailments and poisons. At worst, she confided, bread kills.
I was so shaken by her tale of doom that I went home and ate two pieces of toast.
They were made from this loaf: my Oat & Walnut Blender Bread.
Bread shouldn’t be a four letter word. Especially since it’s five letters :). I eat bread every day (most typically slathered with nut butters or some variety of homemade hummus) and you can, too. If I don’t replenish with carbohydrates after spin class or a long run, I am for more frightening than bread can ever be. Just ask my husband and son for eye-witness accounts!
True, not all breads are created equal, but such is true for almost every food category. I love making small batches of breads and muffins to control what goes in. However, I am also impatient, so fast and easy are key.
This loaf is ideal. It is perfection with both sweet and savory toppings or fillings, can be sliced thick or thin, is packed with wholesome goodness, and, perhaps best of all, can be assembled and ready to bake in roughly 3 minutes!
If you’ve made my Blender Oat Muffins, this recipe will look familiar. I used a similar formula–oats, nuts, water–but with some important changes.
I wanted this loaf to be savory, with a deep, full flavor similar to a whole wheat yeast loaf (I have in mind one that my mother used to make). I accomplished this with a few tweaks:
-Cut the amount of sweetener
-Use unsulfured blackstrap molasses for the sweetener
-Add flaxseed meal, both for a rich “grain” texture to complement the oats (it also adds extra body and structure; important since this is a full-size loaf instead of small muffins)
-Swap in toasted walnuts for the nuts (Walnuts have great umami flavor; adding to the savory goodness of this bread. The toasting is optional, but it adds so much if you have the time).
In parting, dear readers, be brave on this, the spookiest day of the year.
Bake a loaf. Eat a slice. Vanquish your fears. Cheers!
- 2 cups rolled oats (certified glutenfree as needed)
- ½ cup toasted walnuts
- 2 tablespoons flaxseed meal
- 2 tablespoons unsulfured blackstrap molasses
- 1-1/2 cups water
- 1 teaspoon vinegar (cider vinegar or white vinegar)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Preheat oven to 375F. Grease 3 small loaf pans (or line with parchment paper & grease or spray the exposed sides).
- Place all of the ingredients into a blender (food processor will work, too); blend until smooth. Spread batter evenly in prepared pans (it will come close to the tops).
- Bake in the preheated oven for 25 to 30 minutes until browned and a toothpick inserted in the center of the loaf comes out clean.
- Cool in pans set on a cooling rack for 15 minutes. Remove loaves from pans and cool completely.
Nuts: Other nuts, such as pecans, almonds or cashews, or seeds, or pepitas (green pumpkin seeds) can be used in place of the walnuts.
Storage: Store the cooled bread in an airtight container at room temperature for 2 days, the refrigerator for 1 week or freezer for 6 months.