A Hearty New Combination of Baking Ingredients
by 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.
Ingredient List
- 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
Preparation Steps
- 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!
Additional Reading
- Pink Himalayan Salt Health Benefits
- The 11 Most popular Diets
- Prebiotics, Probiotics, and Synbiotics; What Does It All Mean?
- Homemade Oatmeal Flax Seed Bread Recipe
- Egg Spinach Pie Recipe
- Delicious Foods To Eat For Weight Loss
- Panamanian-Style Ceviche Recipe
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