Everything Bagel Bread
Raise your hand if you’re a bagel addict? I’m sure most of you are raising both hands like I am. In such a hustle and bustle city like this one, it’s just so much easier, and satisfying to say the least, to grab an everything bagel toasted, don’t skimp on the cream cheese, on the way to work. My new mission: find a way to feed into my yearnings on more of a budget (a bagel every morning can most definitely add up once Friday hits, and I’m not just talking about the price) and a quick breakfast that hits the spot with more nutrition.
I then came across an Everything Bagel Bread recipe. This recipe has become such a simple and flavorsome way to conquer such a mission. Most of the flour is replaced by oats and wheat bran, which by the way are two significant sources of fiber. One loaf makes approximately 20 slices, more than enough for the breakfast week even if you’re feeling generous enough to share it with your mate. You can even save it for lunch and do as I did - top it with a creamy hummus and tuna salad. Bagels be gone, readers let me introduce you to your replacement: Everything Bagel Bread.
“Everything Bagel” Bread Yields 1 loaf (about 20 slices)
12 ounces oats, rolled (raw)
4 ounces whole wheat flour
3 ounces steel-cut oats
2 ounces wheat bran
2 tsps bakings soda
1 tsp salt
2 tsps sugar
2 eggs, beaten
3 cups low fat or fat free buttermilk
For Topping…1 Tbsp Each of: sesame seeds, dried onion flakes, rolled oats, mince roasted garlic (optional), poppy seeds (optional)
Process the rolled and steal cut oats in a processor until they resemble oat flour, about 2 minutes. Combine the dry ingredients in a large bowl (not ingredients used for topping) and mix well. Combine egg and buttermilk then pour into a bowl and mix to form a soft dough. Scrape the dough into a greased loaf pan and sprinkle with the topping mixture. Bake at 375 for approximately 50 minutes. Cool before slicing.