Cranberry Orange Honey Oat Bread
Feb. 28th, 2010 05:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikThis might be the most outrageously aromatic thing I've baked... well, okay, probably not. But it's filling the apartment, and the hall, and the stairs coming up to the apartment most impressively. So, feeling daring, I shall post the recipe before it is done baking, and then follow up with a report.
Cranberry Orange Honey Oat Bread
Preheat oven to 350, place an eight inch round ceramic baking dish in over to warm. (Or not - it would work just fine as muffins, in loaf pans, or what have you.)
Take the zest (yet another use for a microplane grater) and the juice of one navel orange. Add to this 1/3 c. honey (one could probably go as high as 1/2 c. - this is sweeter than is my usual wont, but I figure it needs to counteract the cranberries), 8 oz cranberries, 1 cup water*, one t. vanilla extract, and 1 t. each olive oil and roasted walnut oil**.
To this add 1 c. white flour***, 1 2/3 c oat bran and 2/5 c. steel cut oats. (Or some vaguely similar amount of rolled oats, or whatever you have on hand. It should make a thick batter.) Add to this 1 c. lightly crushed walnuts. (Though almonds, hazlenuts or pecans would all be lovely, I'm sure.) Mix in 1 t baking soda. Lightly grease your heated baking dish, dump in the batter, and throw it in the over.
I'm expecting that it will take about and hour and fifteen minutes to be done, but I'll be checking it at around an hour. (Okay, I've already gone to gloat at it through the oven window a few times.)
* I probably will go with 3/4 c. water next time, and reduce the amount of oat bran.
** Or whatever. Olive is my fallback oil, and I've been playing around with using nut oils in baking - even moreso when I'm using shortening, which is decidedly bland without help. Roasted walnut oil adds a lot of depth, and I have a bottle open so I've been using it a lot.
*** If one were going to make a gluten free version of this one might use rice flour.
Report: Definitely with the noms. As is often the case with things with a fair bit of oat bran, nice, light texture. Not as sweet as I was expecting - considering that I tend to sweeten things less than most folks, I'd say start with 1/2 c. honey and work up from there.
Cranberry Orange Honey Oat Bread
Preheat oven to 350, place an eight inch round ceramic baking dish in over to warm. (Or not - it would work just fine as muffins, in loaf pans, or what have you.)
Take the zest (yet another use for a microplane grater) and the juice of one navel orange. Add to this 1/3 c. honey (one could probably go as high as 1/2 c. - this is sweeter than is my usual wont, but I figure it needs to counteract the cranberries), 8 oz cranberries, 1 cup water*, one t. vanilla extract, and 1 t. each olive oil and roasted walnut oil**.
To this add 1 c. white flour***, 1 2/3 c oat bran and 2/5 c. steel cut oats. (Or some vaguely similar amount of rolled oats, or whatever you have on hand. It should make a thick batter.) Add to this 1 c. lightly crushed walnuts. (Though almonds, hazlenuts or pecans would all be lovely, I'm sure.) Mix in 1 t baking soda. Lightly grease your heated baking dish, dump in the batter, and throw it in the over.
I'm expecting that it will take about and hour and fifteen minutes to be done, but I'll be checking it at around an hour. (Okay, I've already gone to gloat at it through the oven window a few times.)
* I probably will go with 3/4 c. water next time, and reduce the amount of oat bran.
** Or whatever. Olive is my fallback oil, and I've been playing around with using nut oils in baking - even moreso when I'm using shortening, which is decidedly bland without help. Roasted walnut oil adds a lot of depth, and I have a bottle open so I've been using it a lot.
*** If one were going to make a gluten free version of this one might use rice flour.
Report: Definitely with the noms. As is often the case with things with a fair bit of oat bran, nice, light texture. Not as sweet as I was expecting - considering that I tend to sweeten things less than most folks, I'd say start with 1/2 c. honey and work up from there.
