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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe I found in a cookbook called The Gluten, Wheat, and Dairy Free Cookbook. I have not tried it yet, but it looks interesting as a replacement for wheat bread. I look forward to trying it or having some of my gluten free friends try it on Recipe Zaar and reporting the results. Ingredients:
1/2 ounce yeast |
1 teaspoon salt |
2 teaspoons honey |
1 3/4 cups warm water (110 degrees) |
2 tablespoons vegetable oil |
6 cups porridge oats, processed to a fine flour |
2 teaspoons ground cinnamon |
1/8 teaspoon nutmeg |
2 tablespoons walnuts |
Directions:
1. Preheat oven to 350 degrees. You will need 1 nonstick loaf pan or greased non stick baking tray.
2. Put the yeast, salt, and honey in a large bowl. Add the warm water and oil, then mix in the ground oats, cinnamon, and nutmeg. Knead dough on a floured board for 10 minutes. Divide the dough in two parts and knead the chopped walnut into the dough. Shape the dough and put in on the baking sheet.
3. Leave the dough in a warm place for about 30 minutes and let it rise slightly. Place the dough on baking tray or the bread pans and bake for 1 hour until it is firm. Cool and slice. May freeze for later use.
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