banana whole wheat oat bread

This recipe came from vegweb.  The only change I made was adding oats to the mix…of course!  It turned out delicioso, I used walnuts, cinnamon and nutmeg.  A perfect combo.

http://vegweb.com/index.php?topic=29014.0

Ingredients:
3 to 4 ripe banana, mashed (The riper the better!)
1/3 cup vegetable oil
2 tablespoon ground flax seed
3 tablespoon water
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg & cinnamon
Pinch salt
1 1/3 teaspoons baking soda
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup ground oats
1/4 to  2/3 cup nuts (raw unsalted is best, I like mixing half sunflower seeds, half chopped walnuts)
Additional small handful of seeds/nuts for top of loaf

Directions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) Mix ground flax and water in a small bowl, set aside. Mash bananas in a bowl, add oil and mash a bit more until well mixed. Don’t worry about making it smooth, the bananas should be a little lumpy. Mix in the sugar, flax mixture, vanilla, and spices. Sprinkle the baking soda and salt over the mixture and mix in. Mix in flour and desired amount of nuts (try adding them 1/4 cup at a time.)

3) Grease loaf pan and pour mixture in. Add seeds/nuts to the top of the loaf. I usually use about 1/4 cup.

4) Bake for 45 minutes to and hour. Test done-ness by inserting a butter knife into the loaf. It should come out clean. Cool the bread on a rack to keep the edges from getting soft. ENJOY!

Notes:
– The sugar can be adjusted to taste pretty easily, molasses or other sweetener generally works fine in this recipe, if you’re using liquid sweetener (i.e. molasses) increase the flour a little bit. The dough should be soft and sticky, but still definitely doughy.
– Chocolate chips also make a wonderful addition to this bread, just go easy unless you dramatically reduce the sugar or have an intense sweet tooth to satisfy.
– If you have bananas that are overripe, but not enough time to make bread right now, throw them in the freezer. Not only will they keep a long time, but freezing them intensifies the flavor.

Source of recipe: This recipe is a modification of the recipe on this website : http://www.elise.com/recipes/archives/001465banana_bread.php

Makes: 1 4×8″ loaf, Preparation time: 10 minutes, Cooking time: 1 hour

mOMent: Sometimes sticking it out in a situation takes more courage and hope than we expected, but the outcome is always better when decisions are made from a place of truth and passion, and action is taken at the appropriate time.

cranberry pecan whole wheat oat bread

This recipe was adapted from a recipe I found which uses honey and regular milk.  I substituted with vegan options the first and found that it was moist, delicious and earthy.  This time I added cranberries and pecans, yum!  I used almond milk and coconut oil instead of soy and canola, it gave an extra umph that I truly enjoyed.

Also, the first recipe asks to grind the oatmeal, and this time I didn’t.  I think it added more structure to the bread and was a nice change.

Ingredients:

1 C rolled oats
1 C whole wheat flour
2 t baking powder
1/2 t salt
1 T plus 1 t agave syrup
1 T coconut oil
1 C almond milk

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve agave in vegetable oil then stir in the soy milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.

3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

Om,
Renata

mOMent: Pondering is one of my favorite past-times, what will you ponder today?

sourdough oatmeal bread

This recipe yields two loaves of bread.

Prepare Primary Batter:  Before mixing other ingredients make sure that you have returned the cup of batter to your starter storage container.

click here for primary batter recipe

3 cups Primary Batter
4-4.5 cups white flour
2 cups rolled oats, ground
2 T white sugar
1.5 water
2 t salt

1.     Place the 3 cups of batter in a warm bowl (4 quart capacity) and stir in 1 cup of white flour.  Stir in 2 T sugar.

2.    Add the salt and water and stir.  Add 2 cups of ground rolled oats (grind in blender) and approximately 2 more cups of white flour until the dough is too stiff to stir with a spoon.

3.    Turn the dough onto a well floured bread board and knead in enough additional flour (about 1-1.5 cups) to make the dough smooth and elastic. The consistency will be a bit chunky because of the oatmeal.

4.    Lightly grease the outside of the dough with shortening or spray and place in a lightly greased bowl (4 quart or larger).  Cover the bowl with cloth and place in a warm, dry place (85-90 degrees) until the dough doubles in bulk (at least 2 hours, sometimes I can leave it for the majority of a day).

5.    When the dough has doubled, punch it down with a closed fist to release the leavening gases and return to the same warm spot for a second rising.  Let rise again for 30 minutes.

6.    After second rising, turn the dough onto floured board and divide into two equal parts.  Fold each part over itself and pinch the edges to seal the loaf.  Place the loaves with the pinched edges down in well greased loaf pans (9x5x3). Each pan should be about half-full.  Brush the tops with melted butter and place pans in warm spot to rise again for about 1.5 hours or until finger placed about one inch into the top of the loaf leaves a deep impression.

7.     In a preheated 375 degree oven place the pans on the center rack and bake for approximately 35-45 minutes or until the bread shrinks away from the sides of the pans and is well browned on the tops.

mOMent: A moment can take 60 seconds, or can be infinite to the observer.  Have you ever experienced a moment that simultaneously lasted for ages and flashed before your eyes?

breaking bread

oat wheat loaf

oatmeal whole wheat bread

Oatmeal Whole Wheat Quick Bread

This recipe was adapted from a recipe I found which uses honey and regular milk.  I substituted with vegan options and found that it was moist, delicious and earthy.  This is now a favorite, easy, quick bread in my house.

Ingredients:

1 C rolled oats
1 C whole wheat flour
2 t baking powder
1/2 t salt
1 T plus 1 t agave syrup
1 T vegetable oil
1 C soy milk

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve agave in vegetable oil then stir in the soy milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.

3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

Om,
Renata

mOMent: ‘Breaking bread’ is one way that we often connect with our friends and loved ones.  When was the last time you were able to ‘break bread’ with those important in your life? Is it time to do it again? My guess is, probably…