After Monday nights melt down I decided that the next night I got free during the week I was going to take it easy and manage my time better. Wednesday night I was originally scheduled to work late meeting with clients. Once that was canceled the evening was mine!
So what did I do? I worked out at home while baking bread… Yes I was the girl pausing my workout video to check the bread in the oven. Bob Harper would not be too proud of me.
Yes those are almond milk boxes I used as weights. 8 pound weights are the smallest we have!
Monday night I tried to make gluten free oatmeal bread and it tasted like cigarette ashes thanks to Bob’s Red Mill All Purpose Gluten Free Mix that is primarily made from garbanzo bean flour. YUCK! Anyways last night’s recipe was a definite winner. Like my previous Toast to Go recipes ( Cinnamon Raisin and Maple Yogurt Pound Cake) this oatmeal quick bread is ready to go out of the oven. No spreads or butter necessary!
You will find this quick bread easy to make with no kneading and a very short rise time. My quick bread is sort of a cross between breakfast breads which require no rise time and hearty sandwich bread. I use 1/4 cup MAX of sweetener, molasses and honey are my go-to’s.
In todays Oatmeal Quick Bread Toast to Go I used honey combined with a few surprising spices. Cinnamon and nutmeg provide a hearty familiar taste to the bread without being overpowering and the addition of butter emulsion gives the bread a “sinful” smell and complexity.
What is butter emulsion? It is a water based flavoring that doesn’t bake out of your recipe like alcohol based flavorings do. Basically its liquid butter in vegan no calorie form… Could you ask for more???
The whole wheat flour makes start to finish baking time shorter. This bread rising and bakes all within one hour long Bob Harper workout…
Oatmeal Quick Bread “Toast to Go”- Vegan
1.5 Cups Whole Wheat Flour
1 Cup Oatmeal Flour (Oatmeal ground into flour)
1 Packet Red Star Yeast
1 Cup Almond Milk
.5 Cup Water
1/8 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg (or allspice)
1/3 Cup Steel Cut Oats
1 Teaspoon Butter Emulsion
1/4 Cup Honey
1 Tablespoon Earth Balance Vegan Butter (Melted for topping)
1) Heat the milk and water together in a bowl for about 45 seconds, until just warm to the touch. Any hotter will kill the yeast. Mix yeast with warmed milk and water. Let sit while you mix everything else.
2) Sift together the two flours, baking soda and dry spices. Make sure everything is mixed well. Stir in the whole oatmeal.
3) Once yeast has rested about 5 minutes stir the liquids into the dry mix. Add in the honey and butter emulsion. Mix the dough well, until everything is incorporated.
4) Transfer dough to a well-greased bread dish. Let the dough rise in a warm place until doubled. I turn my oven to warm for a few minutes then place the dough in the oven to rise. Every so often I re-warm the oven my turning the heat to warm for about 5 seconds.
5) Once the dough has risen pour the melted “butter” onto the top. Turn your oven to 375 and bake the bread for 15 minutes. The higher heat will make the bread rise faster. After 15 minutes drop the temperature to 350 and bake for another 20-30 minutes. I always use the old toothpick trick to see if my bread is done.
6) Transfer your bread to a cooling rack and wait until it cools to slice. Enjoy!
Hello breakfast for the next few days!
How do you feel about at home workout videos?
I used to be a huge Denise Austin fan in high school. I enjoyed being able to multitask at home. Perhaps I’ll do more at home workouts!