- 1 3/4 cup ground oats (just stick the rolled oats in a processor)
- 1/4 cup gluten
- 1 1/4 to 2 cup whole wheat flour
- 2 tablespoon soy flour (this is defatted)
- 2 tablespoon Sucanat (or vegan sugar)
- 1 tablespoon bakers yeast
- 2 cup water
Directions:
Proof the yeast in about 1 c of warm (90-110F) water with Sucanat added. Mix some of the oats with the gluten, add water to mix. Add proofed yeast, remaining oats, 1 1/4 c whole wheat flour and the soy flour. Knead on a counter sprinkled with some more of the whole wheat flour, until resilient. Set in a flour dusted bowl and let rise until doubled in bulk. Knead it again, adding a little flour if necessary. Place it in the pan you intend to cook it in, I do it in a round baking casserole dish that has been oiled lightly. Let rise until about 50% increased in bulk (if you let it rise until 100% increased, that’s okay, but it will not have that nice dense texture). Or maybe somewhere in-between.
Bake at 375-400F until done. Yummy with brown rice syrup, I was in heaven. Alternates: add a half cup of chopped broadleaf parsley for a savory version.
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