Friday, July 20, 2007

apricot oat bread

This turned out to be a sweet and dense bread that would be lovely for breakfast. As the bread gets a bit stale I was thinking this bread would actually taste awesome crumbled up in a stuffing.
I ground up 2 cups of rolled oats in my spice grinder until is resembled course flour. That was added to 2 cups of unbleached white flour, 1 tbsp of baking powder and 1 tsp of sea salt. The wet ingredients were 3 tbsp pure maple syrup, 2 tbsp canola oil and just shy of 2 cups of soy milk. I cut up 12 dried apricots and added them to the flour mixture. The wet was poured into the dry, evenly pured into a loaf pan and baked at 450 in my convection oven, since the big oven doesn't work. About half way through baking I brushed the top with some canola oil for a nice brown top. Altogether it was baked for around 45 minutes . . . I kept checking with a tooth pick until it came out clean.
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Sliced:
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4 comments:

KleoPatra said...

Hi Lori, i am new to your blog and already i've been perusing and enjoying it! This bread looks soooo good!! Apricots are always a fave fruit in my world.

Looking forward to getting to know you!! Stop by my blog and say hello sometime!

~K

Monika K said...

Just found your blog and thought I'd say hello! This bread looks quite tasty (as does the tostada below). (-:

Have a great weekend!

the pleasantly plump vegan said...

Kleopatra- Hi there!!! The bread turnned out quite tasty! My hubby and I are thinking about making frenchy toast with it.
Thanks for checking me out. I'll check ya back!

Monica K- HI! The tostada is always a winner in our house. We could eat them once a week. Nice simple dish that is always satisfying, especially with homemade guac! Have a rockin weekend yourself!

KleoPatra said...

Mmmmmmmm, fronch toasty toasty... sounds luscious with this bread!