Oatmeal Pumpkin Bread
Ok, so even though I don't typically bake bread, I'm somehow ending up posting about bread again, not even half way through the month. I can "blame" it on my non-breakfast from Saturday - I got up early to help set up the Compassion for Animals table at the Fairfax Fall Festival - I put on my usual oatmeal (somehow neglecting the fact that "eating it" and "arriving on time" were mutually exclusive) - then I realized I had no splenda. After that disheartening fact, I admitted I didn't really have time to eat breakfast anyway and made sure I took cash to buy some vegan goodies for breakfast. I covered my bowl of oatmeal and stuck it in the 'fridge. (And enjoyed three of Holly's delicious chocolate chip cookies for breakfast - which beats my boring oatmeal any day!)
I really have a thing about wasting food. And there was that perfectly good, un-splenda-ed bowl of oatmeal - so the only obvious thing to do was make more bread. As an added bonus, I had a little bit of canned pumpkin from last night's dinner so I figured I'd throw that in, too. Usually when I make "recycled" bread like this, it's a total failure - in which case, the failed loaves go into the freezer to become breadcrumbs (because it's hard to fail to the point of not being suitable for breadcrumbs, although I think I've managed that, too. The one loaf that had inexplicable plastic shards in it comes to mind - I mean, wtf, it was like I microplaned a chunk of cutting board into that bread or something??).
Anyway, this bread turned out to be really tasty!! I think I may have finally made friends with our Bosch. If I have a complaint, it may be these loaves are "too tender" but there's really no such thing - so, we had a nice dinner of open-faced fried tempeh sandwiches, with Veganaise, and steamed broccoli. And dinner was done just in time for House!
Oatmeal Pumpkin Bread Ingredients:
- 350 g cooked oatmeal
- 125 g canned pumpkin
- 50 g oil
- 135 g "potato water"
- 18 g molasses
- 45 g sugar
- 3 1/2 tsp yeast
- 2 tsp salt
- 365 g bread flour
- the remaining ingredients plus whole wheat flour to equal 345 grams:
- 1/4 cup wheat bran
- 3 tbsp ground flax seeds
- 1 tbsp gypsum (for a little extra calcium)
- 2tbsp wheat germ
Both loaves, cooling on the rack.
Sliced:
I would totally be having a nice slice of toast for breakfast in the morning - if I had a toaster! >:| Then again, it'll probably be so cold in here, I won't mind using the regular oven and huddling by it, for warmth. I hate that point, every winter, when you give in and know you'll be running the heat everyday.