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Homemade Whole Wheat Oatmeal Bread w/ Tomato Jam
Posted By Todd & Diane On January 30, 2011 @ 11:19 pm In Breads | Pastries,Food,Recipes,Rice | Whole Grains,Sandwiches | Banh Mi,Vegetables,Vegetarian Recipes | 76 Comments
The maligned sandwich loaf. A second-class citizen in the bread world. Soft, mass-produced, with nothing artistinal or interesting about it. Bearer of boring pb&j’s and bologna sandwiches. Oscar Meyer has a better repute than the soft sandwich loaf breads.
Yet, are they really such an inferior loaves? Or has it become such a commercial mainstay that it becomes hard to admire its qualities. It’s like trying to appreciate Barber of Seville after watching Bugs Bunny shave up Elmer.
We say rise up! Rise up noble sandwich loaf. Hold your crust high amongst your doughy brethren. Made in the hands of ones who love you, your crumb is one of our favorites. You sandwich our sandwich. Especially you, the Whole Wheat Sandwich Loaf.
Your beautiful singe of crumb balanced by a delicate softness as we toast and grill you. Yet there is still that extra layer of texture and flavor given by the whole wheat which leads us to you over your brother the White Loaf. How glorious of a grilled cheese you make when paired with smoked Gouda, paper-thin sweet onion slices, crisp sweet pickle slices and a touch of balsamic. A wonderful nutty toast your gently charred slices provide. Perfect for a glancing spread of butter and jam.
Bow down before no other loaf. Every loaf has its wonder and quality, and yours is no less than any others. Do not undervalue yourself gentle sandwich loaf, because we love you and will always make you. You hold the heart of a boy who bakes.
For our latest loaf, as the nation tires and continues to braves the winter chill, we thought to open some of our bottled summer sunshine, tomato jam.
Our Homemade Tomato Jam Recipe
We had a great tomato season and were determined to save as much as possible for exactly this time of year. Even though we now live in the comfort of Southern California weather, the memories of growing up months of snowy winters will never be forgotten. The cold and gloom starts to settle into the bones. Snow isn’t “pretty” anymore. It’s annoying. And cold. I remember and feel your frostbit toes.
So here’s a sweet reminder of the warmth of summer. The ice will thaw and warmth will come again.
Start with the dry active yeast
mixing flours and oatmeal
allow bread to rise
viola, ready for the oven
Yield: 1 large loaf
Total Time: 3 hours
Adapted from Good to the Grain by Kim Boyce and Amy Scattergood. A perfect whole wheat loaf for sandwiches and toast. Soft, a touch of sweetness to the loaf from the honey and molasses. Like the authors of Good to the Grain, we make this loaf in the mixer. If you want to make the bread by hand, they recommend kneading by hand for 15 minutes, adding flour as needed.
While the dough is rising, preheat the oven to 400 F.
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