Makes one 9×5 inch loaf.
Gluten & Dairy Free Oatmeal Bread
IngredientsFor the sponge:
- 1 cup (236 g) warm water at 100°F
- ½ teaspoon active dry yeast
- 1 teaspoon sugar
- 2 tablespoons golden flaxmeal
- 1 cup (120 g) No. 1 jovial Gluten Free Bread Flour or No. 2 jovial Gluten Free Whole Grain Bread Flour
- 1 cup (100 g) certified gluten free rolled oats, plus 3 tablespoons for dusting
- ¾ cup (177 g) boiling water
- 3 tablespoons Spectrum organic all vegetable shortening, coconut oil or jovial Extra Virgin Olive Oil
- 1½ teaspoons salt
- 3 large eggs, one separated
- 1 teaspoon sugar
- Pinch of yeast
- 1½ cups (180 g) No. 1 jovial Gluten Free Bread Flour or No. 2 jovial Gluten Free Whole Grain Bread Flour
- Make the sponge: In a large bowl, whisk together water, yeast, sugar, flax seed meal, and flour. Cover the bowl tightly with plastic wrap and let rise for 2 hours.
- Make the dough: Grind the cup (100 g) of oats to coarse flour in a food processor. In a medium bowl, combine water, oats, your choice of fat, and salt. Set aside until the mixture cools to lukewarm.
- Add two whole eggs and the separated egg white, sugar, and the pinch of yeast to the sponge and mix with a spatula until well combined. Mix in the oat mixture. Add the flour to the bowl and mix until all the flour is absorbed.
- Cover the bowl with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 375°F. Generously grease a 9 x 5-inch loaf pan.
- Mix the dough vigorously to deflate the rise. Transfer the bread dough to the prepared loaf pan, pressing down on the dough to prevent air pockets. Use a wet spatula or bowl scraper to smooth out the top of the loaf. Insert the spatula along the edges of the pan and spread the dough toward the center to create rounded edges and a slightly domed center.
- Dust the top of the loaf with 3 tablespoons of oats.
- In a small bowl mix together reserved egg yolk with one teaspoon of water and pour it over the loaf. Using a spatula spread the egg wash evenly over the top of the loaf.
- Cover the pan tightly with greased plastic wrap and let rise for 20 minutes.
- Bake for 45 minutes until the top of the loaf is golden brown.
- Let the loaf cool in the pan for 15 minutes. Turn out the loaf onto a cooling rack and let cool for 2 hours before slicing.
- Store in a sealed plastic bag at room temperature for 24 hours, then refrigerate for up to 3 days.
- We sliced the bread and froze the slices in a sealed plastic bag. We left the slices out to thaw at room temperature for 2 hours, then proceeded to make sandwiches and toast. Many of the slices cracked, the bread did not crumble, but not all of them held together in perfect slices. Therefore, we recommend refrigerating rather than freezing.
- If you’re loaf does not come out exactly like ours, it might be your loaf pan. While Carla always bakes her sandwich loaves in a 1lb. USA Pan Loaf Pan, even when she bakes in Italy, our test kitchen in Connecticut was using a different brand. After trying to figure out why Carla’s loaf looked so much better, the test kitchen staff decided to get the same pan. What a difference a pan can make!