Whole Wheat Oatmeal Bread

I came across this recipe from a recent post over at 101 Cookbooks.  This is a fantastic and QUICK no-knead yeast bread.  Though it doesn't have the rise and lightness of a traditional kneaded double rise bread, this bread is dense, hearty and delicious.

This bread is perfect when you don't have much time but are craving the smell and taste only homemade bread can bring.

Freshly sliced, warm from the oven, and smeared with butter- you too will be in love.

Wonderful for breakfast or serve as a hearty bread for dinner.

Whole Wheat Oatmeal Bread aka "Easy Little Bread Recipe"

(From 101 Cookbooks via Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker)
((Printable Recipe))

Ingredients:
1 1/4 cups warm water (105-115F)
2 teaspoons active dry yeast
1 tablespoon dark, raw honey
1 cup all-purpose flour
1 cup whole wheat flour
1 cup rolled oats (not quick oats)
1 1/2 teaspoons sea salt
2-3 tablespoons melted butter

Directions:
1. In a bowl, stir together the yeast, warm water and honey.  Allow to set for 5-10 minutes, or until the yeast blooms and poofs up.

2. Meanwhile, mix the flours, oats and salt in a large bowl.  Add the wet mixture and stir well.

3. Brush an 8-cup loaf pan generously with about 1 tablespoon of melted butter.  Add the dough and cover with a piece of oiled plastic wrap.  Keep in a warm place for 30 minutes to rise.  Preheat your oven to 350F.

4. Remove the plastic wrap and pour the remaining melted butter over the top of the bread.  Bake for 35-40 minutes, until golden.

5. Remove the bread from the loaf pan and allow to cool on a rack.

This bread is best served warm...

...with a big smear of butter.

Linked to: 33 Shades of Green, Foodie Friday, Amee's Savory Dish

Yeasted Pumpkin Bread

In college my senior year I would walk home from a long day in the art studio and make some homemade bread.

This is what all college kids did, right?

Okay, perhaps not... but I did.

This was one of the first breads I learned to make from scratch. Shortly after mastering this bread I found a copy of a bread cookbook by James Beard at a used bookstore that my now husband and I would frequent when we were dating.

All college kids went to used book stores on a date, right?

Okay, perhaps not... but we did.

Anyhow, this is a great recipe that I've been making for many years now.

Yeasted Pumpkin Bread 
((Printable Recipe))

Ingredients:
1 tablespoon yeast
1/2 cup warm water (about 110 degrees F)
1 teaspoon salt
2 teaspoons caraway seed (optional)
2 - 4 tablespoons molasses (depending on how sweet you like your bread)
1 cup canned pumpkin
3 cups all purpose flour (or 3 cups whole wheat flour with 2 tablespoons vital wheat gluten)
(I used whole wheat flour in the photo above.)

Directions:
1. Dissolve the yeast into the water.  Stir in the salt, optional caraway seed and molasses.  Add in the pumpkin and stir.

2. Next, add the flour and knead for 5-8 minutes.  (This is a great time to use your dough hook on your mixer.  It will only take bout 2-3 minutes on the 1st or 2nd speed setting.)

3. Rise until double in an oiled bowl covered with a damp towel in a warm place.

4. Punch down the dough and give it about 4 more kneads.  Shape it into an oiled loaf pan.  Cover with a damp towel and allow to rise until double.

5. Bake in a preheated 400 degree oven for 35 minutes.  Remove from the pan and allow to cool.

Variations:
1. Use brown sugar instead of the molasses.

2. Add a 1/2 teaspoon of cinnamon (instead of the caraway seed.)

3. Stretch the dough into a rectangle and sprinkle with cinnamon sugar and roll.  Place in a loaf pan and follow with the above directions for a cinnamon swirl bread.

Featured on: TasteSpotting and Foodgawker
Linked to: Delicious Sweets, 33 Shades of Green, Today's Creative Blog, Gooseberry Patch, Around My Family Table, Everyday Mom's Meals, Amee's Savory Dish