Serious Eats: Recipes
Bread Baking: Oat Bread
I made oat buns a while back, and really liked the flavor that oat flour added to a mostly-wheat dough. This time I decided to up the ante by increasing the proportion of oat flour, adding quick-cooking oats and sprinkling some oats on top.
That triple dose of oats made the bread a little denser and not as fluffy as the previous oat buns, but that's just fine. Every bread doesn't need to be a fluffy sandwich loaf. Sometimes a heartier loaf is just what you need.
I actually made this bread because I was craving a peanut butter sandwich, but the only bread I had on hand was a loaf with feta and herbs, which certainly wasn't going to work. The heartiness of the oat bread, and the extra whole grain goodness it provided, made a perfect canvas for my peanut butter.
It's also pretty amazing toasted. With butter.
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. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.
