Oatmeal Bread
I was going to go in on a whole post about what I wish about myself. You know, the 'I wish that I didn't smoke' or 'I wish I was a size 2'. What I realized is that I'm kinda content with myself. Maybe that's bad. Maybe that's just lazy and apathetic disguised as contentment. For now though I'm just going to go ahead and feel like it's a pretty cool thing and be proud of myself.
I think that I've spent a large portion of my life wishing that I could be like someone else but totally not being able to be that person. Wishing I could act differently - that's a necessary adaptation sometimes though I'll grant that - and doing my best to do it. Wishing I could believe differently and trying my best but never being able to be as truly and deeply heartfelt about certain beliefs as I wished. Generally wishing that I had a little more of this and a little less of that. Therefor, realizing that my personal wish list (you gotta check out my 'lists' post to fully understand why I even conceive of a personal wish list) would be pretty small is, yeah, kinda cool.
It seems that age - I've got a little bit under my belt by now - has given me this ability to look backwards with a totally different kind of angle than I would've had even ten years ago. I can see that underneath all my hand-wringing back then I was really me anyway. I'm thankful because somehow through all that guk back there I can draw a line that's ends up with me here and now... happy with who that is.
This is a good lesson for me to absorb right now because I have Kid #1 quickly approaching an age when it's literally impossible for her not to be hungry... ever... and also when her own wish lists might start getting in her way. Maybe my own journey through will be able to help her negotiate her own steps a little better.
I'd like to tread water here, in this place, for a little while. Take in the scenery and breath deeply for a bit. But I know that life doesn't always works like that and even now I can feel the ground shifting around me. For now, like I said, I'm just going to go ahead and feel pretty cool about myself and my 'un'need for a personal wish list.
Yesterday was a day off... which I promptly filled up entirely with chores. I made bread. Just so you know, it really did take 1 1/2 hours for the first rise which seemed like a lot to me but the taste and crumb of this bread is well worth it. This is by far one of the tastiest breads that I've made up to now and it toasts beautifully. I
did adapt it quite generously and the recipe below reflects my adaptations. You can always check out the website for the original.
Oatmeal Bread adapted from King Arthur Flour
2 1/2 cups all purpose flour
1/4 cup non-fat dry milk powder
1 1/2 tsp salt
dash of nutmeg and cinnamon
1 cup boiling water
1 cup oats
6 tbsp warm water
1 tsp sugar
2 tsp yeast
1/4 cup (a generous one) melted butter
1/4 golden syrup or molasses
Combine the flour, milk powder, salt, nutmeg and cinnamon together in a bowl and set aside.
Combine the boiling water and oats together and set aside for about 15 minutes.
Combine the warm water, sugar and yeast together. Stir and set in a draft free place for about 10 minutes to proof (should get all bubbly and yeasty smelling and double in volume).
In the meantime butter or grease a medium sized stainless steel bowl for the dough to rise in.
Once the yeast has proofed and the oats have soaked combine all the ingredients together in a large bowl.
Mix well and once the ingredients have formed enough of a dough to stick together then start to knead. (I did not use any additional flour to knead this bread but if you do then I would try to add as little as possible) Knead for about 7 - 8 minutes or until the dough is smooth and pliable. It shouldn't be too sticky.
Place the dough into the greased bowl and cover with a clean cloth. Place in a draft free spot for about 1 1/2 hours or until doubled in size.
Grease a med/small loaf pan.
Once the dough has doubled in volume then punch it down and form into a loaf/log. Place in the greased loaf pan. Cover with a clean cloth and place in a draft free place to rise for another hour or so. It should be about 1 1/2 inches over the top of the loaf pan.
Preheat the oven to 350 degrees F.
Bake the bread for about 30 - 35 minutes. You should be able to knock on the bottom of the dough and it will sound hollow. Brush a little butter on the top of the warm dough.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
My Favourite Cookbooks
- Naparima Girls High School Cookbook
- The Silver Palate Cookbook
- More-with-Less Cookbook
- Moosewood Cookbook
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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