Baking Bread for the Impatient

This is the only real bread I have ever (and quite possibly, will ever) make.  It does not require yeast.  Yeast is dumb.  You have to wait for it to rise.  Unlike most things, the expiration date does actually matter.  Yeast can die.  Why?!?!  Things should not be allowed to expire…so inconvenient.

Cross country requires a lot of carbo-loading.  Not so much in advance as just on race day.  Stomachs are finicky.  Alas, I am forced to eat bagel after granola bar after apple after banana every. single. race.  Every single race, I always swear I’m done with carbs because I’m so bloated after force feeding myself simple sugars.  And after every race, the first thing I want to do is eat a sandwich.  An little anecdote regarding my will power.

So, here I am, the day after a race, baking bread.  The holy grail of all carbohydrates.  Haters, go ahead and hate.

This is oat soda bread.  It is fluffy.  It doesn’t have yeast, it has baking soda.  Eat this bread.

Thank you Heidi for this recipe.  It has allowed me the great pleasure of homemade bread without a bread-maker or dumb packets of yeast.  I am eternally grateful.

recipe from 101 cookbooks

2 cups oat flour

2 1/4 cup all-purpose flour (I use whole wheat)

1 1/4 t salt

1 3/4 t baking soda

scant 1 3/4 cup buttermilk

oats/seeds/nuts for sprinkling on top

Preheat oven to 400˚F.  Combine dry ingredients in a large bowl.  Make a well.  Pour in buttermilk in intervals (you don’t want dough to be too dry/too wet).  Mix until just combined.  On a well-floured surface, knead bread for 30ish seconds into a round dome.  Lightly coat the surface of the bread with remaining buttermilk and roll in sprinklings.  Put bread on a baking sheet covered with parchment paper (or lightly floured).  Bake on middle rack for 30 minutes.  After 30 minutes, move rack to upper level and bake for 20 more minutes, or until the bread makes a “hollow” sound when knocked on (credits to Heidi).  Allow bread to cool on a wire rack and enjoy it fully.

A note: oat flour can be easily made by pulsing oats in a food processor for about 2 minutes.  2 cups of oats = scant 2 cups flour.

Buttermilk can be easily made by combining 1 T white vinegar with desired amount of milk.  Stir and let sit for a few minutes.

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