Oatmeal Bread III

This bread contains no wheat, eggs, cow’s milk, or yeast. I find all of these ingredients in our large health food store and food co-op.

Step: 1

Sift together oat flour, rice flour, soy flour, baking powder, arrowroot powder, sea salt, and cinnamon. Stir in rolled oats.

Step: 2

In a large bowl, mix together soy milk, honey, oil, and lecithin. Stir in the flour mixture, and mix well. The batter will be stiff. Scoop batter into a lightly oiled 9 x 5 inch loaf pan, and smooth into place.

Step: 3

Bake at 375 degrees F (190 degrees C) for 75 minutes, or until the loaf is firm and lightly browned. A toothpick inserted in the center should come out clean. If loaf gets too dark before it is done, tent with aluminum foil for the remainder of the baking time. Cool completely before removing from pan and slicing.

Per Serving: 195 calories; protein 4.4g; carbohydrates 31.7g; fat 6.7g; sodium 326mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.