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Nutcakes-Laurie Colwin's Oatmeal Bread

butterscotch's picture

Thanks for posting this recipe! I tried it last night and was very happy with the result.  I've been looking for a nutritious, tasty and easy bread that I can use in rotation with my favorite bran bread recipe, which is a little involved. Laurie Colwin's oatmeal bread is the clear winner. I was amazed at how good the crumb was after very little kneading. And I was doubly amazed by what a good rise can come from so little yeast.

For anybody else who's thinking about making this: Nutcakes indicated that glazing the dough with milk would produce a nice brown crust but was optional. I strongly recommend glazing. I didn't do it, and the loaf I got was a pale golden brown on the sides and bottom, where the dough came in contact with the baking pan, but never browned on top. To me, this pallid look is unappetizing, and I'm going to glaze from now on.  Also, I found that crushed flax seed is a good substitute for half the wheat germ called for in the recipe.   

courgette's picture

(post #57108, reply #1 of 16)

I made this bread last night. It certainly is quick and easy. In the pans now waiting for me to get home from work-only problem is I don't have a job!  Do you think it will still rise if I am in the house?


Edited to say it rose so quickly I'm having to bake it now before I go out for my hair appt. I put it on the stove to raise and probably should have left it on the counter as there was a bit of residual heat. Amazing what such a small amt of yeast can do!

Edited 8/23/2006 11:11 am ET by courgette

nutcakes's picture

(post #57108, reply #5 of 16)

So glad someone tried it. Yes the texture is beautiful and the loaves are big and high rising. Wait till you toast it! Such an easy bread, but it's always a hassle to go to the health food store to get the fresh wheat germ so I don't make it as often as I ought to.

Jean's picture

(post #57108, reply #6 of 16)

Can't wheat germ be stored for a long time in the freezer?

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butterscotch's picture

(post #57108, reply #7 of 16)

Yes, the freezer is probably best. But I buy the jarred stuff at the supermarket (Kretschmer's, I think) and keep it in the fridge. It may lose some nutritional value by not being frozen, but it doesn't get rancid or anything.

butterscotch's picture

(post #57108, reply #8 of 16)

I feel so enthused about the oatmeal bread that I'm posting a second time. Thanks so much for sharing the recipe.  I know I'll be making this often! BTW, if you keep flax seed in the house, crushed flax seed makes a pretty good substitute for the wheat germ. I used half wheat germ/half flax seed meal because I was low on wheat germ. 

Heather's picture

(post #57108, reply #9 of 16)

I have flax seed meal but no wheat germ--I'm going to sub 100%, do you think there is any problem with that?

nutcakes's picture

(post #57108, reply #10 of 16)

maybe butterscotch will have a better idea, but the wheat germ adds a lot of the nutty toasty flavor, and I don't recall that flax seed does that.

butterscotch's picture

(post #57108, reply #11 of 16)

Since I've only made the bread once, I'm not sure. But I would try it. I don't think it will be bad--just different from the original. Flax seed doesn't taste like wheat germ, but it has its own nutty flavor. For sure, the bread will be darker and grainier looking than if made with less flax seed.

P.S. Almost forgot, if you have any whole wheat flour, Heather, you could use 1/2 cup whole wheat and 1/2 cup flax seed meal. I think that would probably get you somewhat closer to what the bread is like when it's made with wheat germ. 

Heather's picture

(post #57108, reply #12 of 16)

Thanks, yes I do have whole wheat flour. I'll try that.

Heather's picture

(post #57108, reply #2 of 16)

I'm probably not the only one who is going to search for this recipe so here it is:

Easy Two Day Oatmeal Bread

Recipe By : Laurie Colwin - Gormet Magazine

1 cup oatmeal -- uncooked

1 cup wheat germ

6 cups all-purpose flour

1 Tablespoon salt -- or to taste

1/2 teaspoon yeast

3 cups tepid water

1) At night, grind oatmeal in blender or food processor. Mix oatmeal, wheat germ, flour, salt and yeast in large bowl. Mix into dough with about three cups tepid water ( Note: I use hotter water than usual since the yeast is used with other ingredients). 2) Cover with damp towl and let sit overnight. 3) In morning, knock down dough. Divide in half. Put into buttered bread pan (butter the night before to save time in the morning). Cover with parchment (or wax) Paper and leave on counter all day. 4) In evening, heat oven to 400 degrees. Paint top of loaves with milk (optional) and bake 40 minutes, or until done.

TracyK's picture

(post #57108, reply #3 of 16)

OK, I simply cannot NOT try this.

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shywoodlandcreature's picture

(post #57108, reply #4 of 16)

Thanks, Heather, I was just about to ask for the recipe. This is on my to-do list for tonight.

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avak123's picture

(post #57108, reply #13 of 16)

Do you think it matters what type of yeast you use?

I really want to try this one! Thanks Nutcakes.

butterscotch's picture

(post #57108, reply #14 of 16)

Dry yeast worked well for me. Now I need to figure out what to make with the rest of the packet.

avak123's picture

(post #57108, reply #15 of 16)

Thanks so much. Can't wait to try!

nutcakes's picture

(post #57108, reply #16 of 16)

Thank you for reminding me of this, I haven't made it in awhile. I just love this bread. and what a good idea to add flax. I'm going to run out to Sprouts tomorrow to get some fresh wheat germ. It makes the bread so nutty. Wait till you try it toasted, that is even better.


Edit: Dang, it's a year later....why is this bread in the diet fo? oh well, I think this bread will be good for my mother with flax and oatmeal--she has some digestive issues as of late.

Edited 8/24/2008 3:25 am ET by nutcakes