Hello March

[nightdog_barks]

And so far it's about like February -- sunny and warm, things turning green.

We made bread yesterday -- wheat and white, with golden syrup for sweetness and half-cups of ten-grain, bulgur, pepitas, and, this time, rolled oats. It made the whole house smell so good while it was baking, and we had some for toast this morning and it was OMG DELICIOUS. :D

Comments

[zulu]

Mmm, makes me want to come and smell your kitchen.

[nightdog_barks]

IT WAS SO WONDERFUL

:D

Maybe I'll make some cookies ...

[sabra_n]

I keep intending to work my way up to this whole wheat-and-oat bread recipe. I should probably get on that.

[nightdog_barks]

DOOOOOO ITTTTTTTT

You will love it! Seriously, I wish we'd tried oats before in this basic recipe we're using. It just seems like the taste is so much ... smoother. :D

[(Anonymous)]

Okay, weird question - did you use quick-cook or just regular steel-cut oats? Because I have the latter and a recipe that calls for the former and I don't feel like buying a different kind of oat just for some bread.

[nightdog_barks]

Not a weird question at all! I mean, there are so many kinds of breakfast oats!

:D

I used rolled oats, which look like this. They're those flat flakes, but they're NOT quick-cook. Quaker calls them old-fashioned oats. Regular rolled oats take about five minutes to cook for oatmeal; quick-cook take about one minute.

Steel-cut oats are those hard little nubbins and take about 30-40 minutes to cook.

BUT. I don't see why you couldn't use steel-cut, as long as you soaked them first so they're not rock-hard. I skimmed a couple of recipes, and they do recommend soaking the oats first.

Hope this helped! Let me know how it turns out. :D