This week the whole family sat down for Friday night dinner,
And like every Friday, my father tore the challah and handed it to everyone.
I had a slice of my gluten-free bread waiting for me,
And unfortunately it wasn’t like the cloudy tender gluten challah that was waiting on the Shabbat table.
I looked at the Sabbath challah,
And its softness looked back at me.
The matbucha that was placed on the table winked at me,
And I decided that tomorrow I was going to wipe the matbucha with the soft part of the bread.
But with an airy and healthy gluten-free bread,
Just like the one I’ve been dreaming of for a long time.
I woke up on Saturday morning with one goal in mind,
Arriving at the family lunch with soft and airy bread in my hands.
I mixed, calculated and baked the closest bread to the soft part of the challah that I know.
The bread isn’t stretchy and elastic as the challah,
But it’s soft and airy enough,
And it’s amazing for whipping matbucha.
I ground the oat flour in one minute in the blender,
And I turned a regular ingredient that we all have at home into something different and addictive,
And into an integral part of my bread.
I arrived for lunch on Saturday with an impressive and beautiful loaf of bread.
Everyone gave up the challah and indulged in a good slice of the oat bread I made.
We wiped the matbucha with these soft and cloudy slices of bread,
And everyone’s faces at the table were decorated with a huge smile.
Now all that’s left is to get up on Saturday morning,
Heat the oven,
And make the most airiest and softest bread that you can use to wipe the Shabbat matbucha.
Happy Saturdays to all of us 🙂
Oatmeal Almond Bread
Ingredients: suitable for a loaf pan (nondisposable)
- 4 eggs
- ¼ cup olive oil
- ½ cup non-dairy milk
- ⅓ cup water
- 1 garlic clove or 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup oat flour
- 1 cup almond flour
- 2 teaspoons baking powder
Add-in (for alternatives, have a look at “A little extra from me”)
- 3 tablespoons white sesame seeds
- 3 tablespoons black sesame seeds
- 3 tablespoons chia seeds
- 3 tablespoons quaker (quick oats)
- 1 tablespoon quaker (quick oats) to decorate the bread
- Preheat the oven to 355°F (180°C), and line a baking pan with parchment paper.
- Put the liquid ingredients, the eggs, milk, water, olive oil, salt and garlic into a blender or bowl and mix well to get a liquid, sticky and uniform batter.
- In a separate bowl, put the dry ingredients, the oat flour, the almond flour and the baking powder into a uniform dry mixture.
- Combine the liquid mixture with the dry mixture and add the toppings to the batter.
- Pour the batter into the pan, sprinkle a little quaker on top of the bread for decoration and bake for about 25-30 minutes or until a toothpick comes out dry from the bread.
A little extra from me:
- The bread can be kept in the fridge in a sealed box for up to 5 days.
- The slices of bread are really tasty after a light roasting in the oven or in a hot pan.
- Click here to see how to grind oat flour at home.
- You can replace the add-ins with anything you like such as flax, whole sesame, sunflower seeds and pumpkin seeds or add more of any of the add-ins such as white sesame seeds or chia seeds.
How to grind oatmeal at home 🙂
המתכון פורסם לראשונה באתר FOODY