yes, another bread recipe!! it's funny, we really don't eat all that much bread, but i would still put it up there with my favourite foods... especially freshly-baked.
i made this recipe up off the top of my head. it was inspired by the tasty, wintery idea of a hearty honey-oat bread. but, honey isn't vegan (and i'm leaning more and more that way every day), and it's also not something i had in the house. agave syrup is really fabulous stuff. it's very sweet (sweeter than honey), but also low on the glycemic index. it's also what i use to sweeten matt's iced tea!
this bread is crisp and brown on the outside, and moist and chewy on the inside. it's not overly sweet, but you can certainly taste the agave. i wouldn't use it to make garlic bread or anything savoury, but it's great for breakfasts (with eggs, peanut butter, jam, etc) or to go along side a nice winter soup.
this recipe makes two smallish loaves.
ingredients:
2 c hot water
1 c rolled oats
1/3 c agave syrup
2 t salt
2 1/4 t yeast
2 c whole wheat flour
2 1/2 c white flour (more or less)
to make:
mix oats, agave and salt in a large bowl. cover with water and allow to sit about 10 minutes.
add yeast and whole wheat flour and mix well.
then, add white flour, 1/2 c at a time, mixing as you go. once the dough stops being sticky, knead for about 3 minutes on a floured countertop, or with a dough hook (if you're using a mixer).
coat dough in oil (i recommend spray olive oil), and set somewhere warm to rise for an hour and a half.
punch dough down, knead 2 or 3 times, and split into 2 loaves. place them in greased loaf pans, and allow to rise again for an hour and a half.
cool on a wire rack. devour.
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