I really should be starting to post recipes featuring apples and pears and the first winter squashes of the season. I have been furiously bookmarking recipes with seasonal ingredients, anxious to try them out. But in fact, I have done absolutely no cooking for a whole week now. Nada. Zero. That’s because last Friday I had arthroscopic hip surgery to repair a torn labrum and a hip impingement. So, I’ve been hobbling around on crutches, unable to carry anything, let alone stand long enough to cook. Not to mention that for the first few days I was on some serious painkillers that kept me too loopy to be near sharp knives and hot stoves.
The good news is that I’m recovering well and, fingers crossed, when I see the doctor on Monday, he will say I can stop using crutches. At which point, I will be thanking Steve for taking such good care of me by making cherry scones and passion fruit ice cream.
In all seriousness, though, I hate not being able to cook. It’s not just the relaxation it provides or the fact that I know what we are eating (as opposed to take-out food). It’s that it gives me a sense of power that I don’t feel anywhere else. When I am in the kitchen, I am in control. I take decisions and act on them. I make things, physical things, with my own two hands. I’ve been really missing that this week.
So, instead of a recipe for french apple cake or roasted squash with dates and thyme (both of which should be appearing here soon), I give you a recipe for a loaf of bread on the healthier side of things. Let me start by saying that I am not a huge fan of whole wheat breads. I definitely do not like the ones you find in the supermarket that proudly call themselves whole wheat, with big letters, but a closer look at the ingredients reveals high fructose corn syrup, “natural” flavors, and a bunch of other, not so “whole” things. But I also don’t really like homemade whole wheat breads either. I find them too dense, too bitter, and a chore to eat.
This recipe, however, is one I quite enjoyed. It uses oats, sugar, honey, and cinnamon to make the bread lighter and a little sweeter. If you can find King Arthur’s White Whole Wheat Flour (a whole wheat flour that is lighter than the traditional kind), the bread comes out soft and bouncy, more like a white loaf, but with the benefits of a whole wheat bread. If you can only find regular whole wheat flour, go ahead and use that. It will be just as good.
Vermont Whole Wheat Oatmeal Honey Bread – Slightly adapted from King Arthur Flour
2 cups boiling water
1 cup rolled oats, traditional or quick (not instant)
1/2 cup maple sugar or brown sugar
1 tablespoon honey
1/4 cup (4 tablespoons) butter
1 tablespoon kosher salt or 2 1/2 teaspoons table salt
1 teaspoon ground cinnamon
1 tablespoon instant yeast
1 1/2 cups King Arthur White Whole Wheat Flour (or regular whole wheat flour)
4 cups all-purpose flour
In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2″ x 4 1/2″ bread pans.
Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they’ve crowned about 1″ over the rim of the pan, about 60 to 90 minutes. Preheat the oven to 350°F.
Bake the loaves in the preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they’re golden brown, and the interior registers 190°F on a digital thermometer.
Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.