Your tip on toasting the oats… OMG… won’t skip that step again… […] hard to stop eating the resulting bread
– Gordon C, FB message, 22 November 2020, 12:49
Every Thanksgiving and Christmas, to go into our roast bird, I make the quintessential dressing, using the recipe that Mum always used: Nana’s dressing recipe (actually, it’s my great grandmother’s recipe – or possibly my great great grandmother’s). Nana’s dressing recipe is of Scottish origin. Unsurprisingly, it contains oatmeal. It is NOT, however, even remotely porridgy.
In exactly the same way, Toasted Oats Bread is not even remotely porridgy. I first made toasted oats bread last November. My friend Gordon C used a recipe from Laurel’s Kitchen Bread Book to make what he considered to be his “best ever bread“.
It is indeed wonderful bread! Bread made with toasted oats is beautifully lean (but not at all dry) and slightly nutty tasting; it is the perfect antidote to all the recent holiday richness.
But this time round, for the BBBabes, I thought it would be wise to actually pay attention to when to add the toasted oats to the bread dough….