Serious Eats: Recipes
Bread Baking: Oat-Wheat Loaf
Now that the holidays are over, many people are on their way to vowing to eat better. What that means depends on what kind of bad eating has been going on. For me, sometimes my "be good" vow includes an effort to eat something in the morning instead of just slurping a cup of coffee.
Around the holidays I get even busier than usual, and my non-breakfast sometimes turns into non-lunch. So when I think about improving my eating habits, I start considering ways to eat something simple in the mornings.
Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »
Of course, there's always some kind of bread around. But not every bread inspires me to make toast. And not every bread fits my criteria for reasonably healthy breakfast. This one does. White whole wheat and oatmeal add fiber and flavor. If I want a little protein, peanut butter isn't far away.
Another benefit to this bread is that the recipe is designed to work around even the busiest day. There are plenty of times when the dough rests, and you can stretch that time to fit your schedule.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.
DRAFT