The Bread Baking Babes are taking it a little easy this month and as a buddy I am thankful. It’s been a fun crazy month with the 100th Anniversary of the Calgary Stampede in town. As a city girl, I really eat this stuff up. This year Calgary was also the host for the world marching band championships. If I had any idea marching bands could be so awesome I would have been in one growing up. Not only did I attend an afternoon of semi finals, a “drum off” on another day, but I watched the 4 hour finals held in the Calgary Saddledome with about 10,000 other people. I must admit that it was spine tingling. Seriously. We also have been having some really nice weather so there has been a lot of entertaining at my house. We love to have people over for dinner, so I have been cooking and baking up a storm. I’m just too lazy to blog about it. Oh well.
That’s why this months BBB recipe is great. While it has yeast in it, it is really like a tea bread, super fast and easy. It isn’t the prettiest of breads but your taste buds will love the homey flavor. The only change I made was to add 1/4 cup of sunflower seeds. This was great fresh out of the oven with a cup of coffee.
Sarah, from i like to cook chose this lovely little number ,”Easy Little Bread” from 101 Cookbooks. Please check out her site and also visit the other talented Babes. They are all inspiring.
This was a breeze to make (and eat). Bake On!
1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing
In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.
In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.
Makes 1 loaf.