Oatmeal Bread
This is my macrobiotic version of a recipe by Harumi Kurihara that was in "LEE" magazine about 10(?) years ago.
This bread doesn't keep well, so wrap and freeze any leftovers in ziplock bags. Reheat in a toaster oven for a freshly baked taste.
Our small electric oven doesn't get very hot. If the bread does start to get too brown, I adjust the temperature by lowering the heat to 170℃. Recipe by Miyakojika
Open in Cookpad AppCooking Instructions
- 1
Line the loaf pan with parchment paper or grease with vegetable oil to prevent the bread from sticking to the pan.
- 2
Put the oatmeal and soy milk in a bowl. Add the maple syrup and mix. Let sit until the oatmeal has absorbed the liquid and plumped up.
- 3
Drain the tofu just before using and stir until it's creamy and has no lumps. Add the tofu to the oatmeal mixture in Step 2 with the raisins which have been coarsely chopped.
- 4
Sift in the ★ ingredients and fold in with a spatula until it is well blended and no longer floury.
- 5
Spread the batter in the prepared pan. (The batter is thick, so can't really be poured.) Make an indentation down the middle of the top with a spatula.
- 6
Bake in preheated 180℃ oven for 40-50 minutes. If a skewer comes out clean, it's done.
- 7
It tastes like moist, chewy, slightly sweet muffins.
- 8
Enjoy with cream, jam or maple syrup.
- 9
This is what I recommend: Cut a thick slice, warm it up in a toaster oven, spread with sour cream and top with strawberry jam.
- 10
Sour cream and jam go perfectly with the simple taste of oatmeal, sweetness of raisins and aroma of cinnamon! Great for breakfast or a snack.
- 11
You can use either the readily available quick-cooking type (right) or another type (left) of oatmeal for this recipe.
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