This bread has the most amazing flavor but… the texture isn’t perfect. When you cut into it, it might fall apart a little. Which is just weird because it is moist. Moist + crumbly (if that’s even the right word) doesn’t make sense. But that’s cool because it’s full of cinnamon and apples. That makes up for it. And the only place I had to transport it was from the table to my mouth. It survived the journey just fine.
I tried decreasing the oat flour. Still crumbly. I omitted the oat flour. Still crumbly. I cut back on the oats and leavening. Added extra egg. Still crumbly and then it tasted “healthy.” No, thank you. I’ll take slightly crumbly and use a spoon if I have to. And I’ve just decided crumbly isn’t correct. This bread is loose!
If anyone has any advice concerning the looseness of my bread, I’d love to hear it. :)
That glaze was so unnecessary. But if you want to make some, it’s just powdered sugar and a little apple juice.
I really doubt anyone would want to make this being as all I did was complain about it, but really, it’s SO good. Hands down my favorite quickbread recipe. Healthified or not. It’s got texture issues but I really don’t think you’ll care unless you’re serving company.
On a totally unrelated note, I’m going to be participating in October Unprocessed. For me, it’s a way to see if I’m really eating as cleanly as I think. Go check it out and take the challenge! If you think a month just isn’t possible, how about a week? A week is doable. Come on, now!
And look! Mr. Texanerin made a recipe box for us. Woohoo! Now I look fancy like all you WordPress people. ;)
100% Whole Grain Cinnamon Apple Oatmeal Bread
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 4" x 8" loaves
- 1 cup (130 grams) whole wheat flour or spelt flour
- ¼ cup (20 grams) oat flour*
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
- 1⅛ (100 grams) cup traditional oats or rolled oats
- 2 teaspoons ground flax seed
- 2 teaspoons vital wheat gluten
- 2 eggs
- ½ cup (160 grams) honey
- ¼ cup (60ml) olive oil (not extra-virgin) or canola oil
- 2 teaspoons vanilla
- ¼ cup (60ml) apple juice or milk
- 2 cups (220 grams) chopped apples
- 6 tablespoons whole wheat or spelt flour
- 6 tablespoons coconut sugar or brown sugar
- 4 tablespoons coconut oil or normal butter, softened
- 2 tablespoons oats
- 2 teaspoons cinnamon
- Preheat the oven to 325°F / 162°C. Prepare two 4" x 8" loaf pans by lining them with a piece of parchment paper. You could use baking spray, but I think it's easier when you have streusel to just lift the loaves out of the pan.
- Prepare the streusel by combining everything together in a small bowl. I used a fork. Set aside.
- In a large bowl, sift together the the dry ingredients (through ground flax seed).
- In a medium bowl, whisk together the rest of the ingredients except for the apples.
- Add the flour mixture to the wet mixture and stir just until combined. Fold in the apples.
- Divide the batter among the two pans, sprinkle on the streusel, and bake for about 28 - 30 minutes, or until a toothpick inserted in the center comes out clean. A little sticky is okay, but not wet.
- Let the bread cool in their pans for 10 minutes and then let cool on a wire rack.
- To make oat flour, grind 20 grams of oats in a coffee grinder or a food processor.