Monday, June 29, 2009
Peach Oatmeal Bread
In what may be a vain attempt to eat better by incorporating more whole grains, I've been poking about for more recipes to try and came across a promising looking peach oatmeal bread recipe on a site called "Slow Like Honey". The recipe apparently originally came from the King Arthur Flour Whole Grain Baking recipe collection, so I had more confidence that it might not be a dud (as so many of my experiences with Internet recipes have been).
It turns out that those King Arthur people know how to use whole grains. In fact, after trying this recipe, I'm inclined to actually buy their recipe book. My only concern is that it might use ingredients that I can't get in Japan, but I'll almost certainly still get it anyway given the rave reviews of it on Amazon and the fact that this turned out really well for me.
I did change just a few things (Splenda, canned white peaches rather than fresh ones or yellow cling peaches) and made a small mistake. I should have baked it just a bit longer as you can see by the picture above were the center is a little dark. The center is slightly still "doughy". I think a full hour (rather than my stopping it around 53 minutes) as the original recipe stated would have done the trick.
My loaf looks more "rustic" than the one pictured on Slow Like Honey because she pureed her peaches and I just chopped mine up into small pieces of about half about the size you'd find in fruit cocktail. I also didn't use fresh peaches as they're too good to waste on baking and too expensive in Tokyo.
Peach Oatmeal Bread
(adapted from King Arthur Flour Whole Grain Baking)
2 cups whole wheat flour
¾ cup unbleached bread flour
½ cup granulated Splenda (or you can use white sugar)
½ cup packed light or brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup old fashioned rolled oats
1 can white peaches, drained and diced into small pieces
2 large eggs
1 cup milk
¼ cup vegetable oil
¼ teaspoon almond extract
Mix all of the dry ingredients together then toss the diced peaches in the dry mix. Whisk the eggs a bit then add the other liquid ingredients and blend thoroughly. Add the wet to the dry and mix until just moistened. Pour into a greased loaf pan and bake at 350 degrees F (180 degrees C) for an hour or until a skewer inserted in the center comes out clean.
My husband, who generally does not care for whole grain foods, actually liked this but was unhappy with the texture inconsistency with the peaches. Next time, I'm going to puree the peaches to get a smoother texture. We ate ours with butter this first time out, but I think it'd be just as good plain despite not being incredibly sweet.