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Developing this recipe the other day, I started with the oatmeal, which I usually do for its fiber and cholesterol-lowering properties. Then I decided to have a go with the coconut flour, having heard so much about it. The result is this interesting oatmeal coconut flour bread recipe.
Why Coconut Flour?
It’s gaining popularity among the low-carb diet crowd and those who have a gluten intolerance. It has an impressive nutrition profile and may offer several additional health benefits. These include increasing blood sugar stability, better gut digestion, heart health, and even weight loss.
3 cups coconut flour
Whole wheat flour as needed
1 cup quick steel cut oats; I used the HEB brand but any will do.
Combine the oatmeal and 1 cup of very hot water in your mixing bowl. Allow 15 minutes for the oatmeal to soften.
Mix in the remaining cups of warm water and the yeast.
Mix in the egg, salt, sugar, flaxseed meal, wheat bran, gluten, and nuts.
Mix in the coconut flour, 1/2 cup at a time. The dough will look a bit different that what you are used to with just wheat.
Begin adding in the whole wheat flour and mixing until you have a nice, workable dough ball.
Turn the dough ball out onto your whole wheat floured kneading surface. I’ve become a big fan of silicone baking mats.
Continue to add whole wheat flour as needed as you knead. I do about 30 folds.
If you did not use fast-rising yeast, let it rise for a couple of hours, and punch it down. If you did, just preheat the oven and proceed.
Gently shape and press the dough into a rice flour dusted Banneton proofing basket.
Turn it out onto a prepared (I use spray olive oil; butter will do as well) baking sheet (I use a pizza sheet).
Bake for 40 minutes or until a toothpick comes out clean. Start checking at 30 minutes.
Let the loaf cool on a rack and enjoy!
So that’s it for the oatmeal coconut flour bread recipe. It makes a very heavy, compact loaf. If you take a look a the picture at the top of the loaf you’ll notice a very unusual texture, not porous at all. Take that, wimpy store-bought white bread!
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It may seem strange that I called this particular recipe the Covid-19 Lock-down recipe but there’s a reason for it. Since we all began this pandemic adventure America has become a nation of bakers. Yeast is a rare commodity; I searched high and low for two weeks until I struck gold. Good whole wheat was almost as hard to come by.
Anyway, I like to experiment and this is what I came up with yesterday. It may seem an odd assortment of ingredients but it really worked. I used the oval Banneton proofing basket and a cookie sheet rather than a loaf pan.
Use organic ingredients whenever possible. You can also use this dough ingredient list when you are making homemade pizza.
Ingredient List for Covid-9 Bread
1 c Quick-cooking steel-cut oatmeal
1/2 c quinoa
Dash of Himalayan salt; I like because they don’t remove all the minerals like regular salt.
2 T Gluten; it’s optional but gluten is the “glue” that holds the loaf together.
1 T Cinnamon
3 c Very warm water
3-4 c Whole wheat flour; as much as you need to make the dough and knead it.
1/2 c Rice flour if you are using a proofing basket.
Just a thought: next time I’m going to try putting in some finely-sliced basil leaves; it’s going gang-busters in my garden right now.
Put the oatmeal and quinoa in your mixing bowl and just cover the mixture with water. Since the mixture will absorb water, check it periodically and add water as needed. About an hour will do the trick.
Add the 3 c warm water.
Mix in the yeast well.
Mix in the rest of the dry ingredients; the flour is last.
Stir in the flour well bit by bit until it is hard to turn over.
Turn the dough out on a floured surface. Sprinkle some flour on top of it so sticking to your hands is minimal.
Commence kneading, adding flour as needed (see what I did there?). I usually fold it over 20-30 times.
Proofing time! If you use a proofing basket, prepare it by spraying the inside lightly with water and sprinkle rice flour. Wheat flour will NOT work. Fit the dough in and cover with a damp dish towel. If you are using a mixing bowl, lightly coat it with olive oil or cooking spray so it won’t stick. Plop the dough in and cover with a damp dish towel.
Let it rise for 2-3 hours or whatever your brand of yeast recommends.
Put a pan of water on the oven rack; the steam will keep you loaf from drying out.
Preheat your oven to 450 degrees.
Turn your dough out onto either cooking-sprayed cookie sheet if you used a proofing basket or into a buttered loaf pan. Cut 3 thin slits across the top of the loaf; I used an X-acto knife.
Bake it! 25 minutes was perfect for me. Use the toothpick test to be sure.
Turn the loaf out onto cooling racks and let it rest for at least 10 minutes.
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Kelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.