I try and bake a couple of loaves of hearty, whole grain bread at
least once a month, and I often slice one loaf and freeze the other to
enjoy later. I am presently am enamored with oat flour, so wanted to
incorporate it into my bread as well as some oats, raisins and walnuts.
Oat flour adds flavor, texture, fiber and nutrition to anything you bake
and I often substitute at least half regular flour for oat flour in
many recipes. This works best for more rustic baked goods like muffins
or quick breads, not finely textured cakes or cupcakes. I can now buy
oat flour in the organic section of most grocery stores, or health food
stores, but if you have difficulty finding it, simply make your own.
Place regular oats in a food processor or blender and process until
powdery.
We love to enjoy a slice of this bread lightly toasted with a drizzle
of honey for breakfast, or along with some fruit and sharp for lunch.
In place of the raisins you could use other dried fruit such as
cranberries or apricots, and you could use almonds or hazelnuts in place
of the walnuts. It is best to make the starter or biga the night before
you plan to bake the bread. A crisp crust is also important to us, so I
add a container with boiling water in my oven which keeps the exterior
of the bread moist, creating a crisper crust. If you prefer a softer
crust, simply skip this step. The one tip I learned when baking bread is
that using a thermometer to take the internal temperature always
ensures the bread is cooked properly. The bread should be above 190
degrees F.
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