Easy Little Bread
Ok, I’ll be honest–I’m posting this right now because I hate the photos so much that I just want to get it over with. Seriously, I’m that vain you guys.
See, it’s not quite fair because this bread is not only delicious, but it’s the ultimate weeknight loaf. Somehow you too can have a loaf of fresh, leavened bread in under two hours–something of a small miracle–and, even more perfectly, you only need a few pantry ingredients. Heidi Swanson is a genius for unearthing this recipe and, even though my photos don’t do it any justice, you just have to try this bread if you’re gluten-tolerant.
I saved this recipe back in 2011 (and migrated it to Pinterest this summer) and I’m oh-so-glad that I did. Nutty, salty, and with a nice crumb, it’s not going to pass for bakery bread, but it hits the spot when it’s a cool, autumn night and you just want a little something to go with a bowl of soup (that recipe coming tomorrow!). Since it needs only oats, flour, and salt, you’re good to go with this easy, tasty, little loaf.
Easy Little Bread
From 101 Cookbooks
1 1/4 c warm water (105-115F)
2 tsp active dry yeast (one packet)
1 tbsp agave nectar
1 c unbleached all-purpose flour
1 c whole wheat flour
1 c rolled oats (not instant oats)
1 1/2 tsp fine grain sea salt
In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the agave nectar and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.
In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
Oil a loaf pan. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm.
Makes 1 loaf.