A Hearty New Combination of Baking Ingredientsby Kelly R. Smith
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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.
- 1 teaspoon pink Himalayan salt
- 1 1/2 cups pure cane sugar
- 1 large egg
- 1/3 cup flaxseed meal
- 1/3 cup wheat bran
- 1 tablespoon gluten (optional)
- 3 cups water, heated
- 1/2 cup nuts of your choice, chopped (optional)
- 1 packet yeast
- If using fast-rising yeast, preheat oven to 425℉.
- 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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