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Quick Whole Wheat Bread

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Never have I ever: MADE MY OWN BREAD. Until last night, that is (!!)

I found this recipe online and seeing as I had all of the ingredients it required I went for it. It came out DELICIOUS! Nutty, dense, super doughy, and a tiny bit sweet, it was GOOD. Note: don’t think this is going to be a light, fluffy, slice of whole wheat bread from the grocery store. Again, its DENSE, so perfect for soups or slathered with any sort of spread (jelly, Earth Balance, etc).

What You Need:

1 cup rolled oats

1 cup whole wheat flour

2 teaspoons baking powder

1 tsp teaspoon salt

1 1/2 tablespoons agave nectar/maple syrup

1 tablespoon vegetable oil

1 cup soy milk

What You Do:

Preheat oven to 450 degrees F.  In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, mix agave in vegetable oil then stir in the soy milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.

Bake in preheated oven for about 25 minutes.

This recipe doesn’t make too large of a loaf, as you can see. Next time, I’m going to double the recipe and bake it in a loaf pan. Also, it was a bit hard to tell when the bread was done as the outside cooks way faster than the inside and gets brown and crispy (while the inside is still cooking) letting you think that it’s done before it really is. After about 20 minutes of cooking, I cut it halfway down the middle and when I saw the inside was still a little raw, I put it back in the oven for another 5 minutes. The point? Keep on checking on it, and if you have to cut it and let it cook in two separate pieces, then do it!

We ate the bread with homemade guacamole on top and it was deeeelish.


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