Saturday, September 18, 2010

Maple Oatmeal Bread and Quinoa Bread

This time around for our HBn5 assignment we made maple oatmeal bread, and quinoa bread.

I was looking forward to both, maple and oats.. yum, and I loves me some quinoa.

The maple oatmeal dough smelled really good while I was mixing it up. Maple syrup and cinnamon….duh! I found that it didn’t rise as quickly or as high as some other breads that we’ve done. When I took it out of the fridge and shaped it, it took longer to rise. It smelled wonderful while baking and I could hardly wait to dig in. The loaf came out nice I thought, but I didn’t feel that it had the taste I was expecting. While I am writing this, I am munching on some made into toast and schmeared with butter. Not bad, still not my favorite.

The quinoa bread is one of my favorites so far. I like quinoa, and so does MJOL, if I don’t tell him that’s what he is eating! This dough rose very well, before I put it in the fridge and after I shaped it. It had a nice crust and crumb and I liked the crunch of the quinoa. We had it last night with whole wheat rotini, and sauce made with roasted tomatoes from the garden.

Check out what the other bakers did over at Michelle’s Big Black Dogs.

Until our next baking adventure.


Michelle said...

Your Quinoa loaf turned out simply gorgeous...such a beautiful shape! You are getting so good!

The Maple Oakmeal bread was not one of my favorites either. I think it lacked flavor, one reason I bumped it up with some apple juice and made the cinnamon rolls. But you just don't know how bread is going to taste until you make it!!

Cathy (breadexperience) said...

Wow! That Quinoa loaf looks delicious! I still need to make this one.

It's too bad the Maple Oatmeal didn't taste as good especially with all those yummy ingredients. I liked the muffins but I smothered them in butter as well.

Carolyn™ said...

I felt the same about the Maple Oatmeal in fact I still have a few slices in the freezer. The smell of it cooking was nice. I found eating it as toast brought out more flavour.

I had never had Quinoa and your loaf looks great. This has been one of my favourite breads so far.

I will have to grow some tomatoes and the shop ones here have no flavour much at all.

Guff said...

Your quinoa bread turned out great.

I posted a comment on how I do steel cut oats in my rice cooker (which just died abruptly this morning) in response to your comment.

Clarice said...

Everyone seemed to love the quinoa bread. Yours is shaped so nicely, and sounds good with roasted tomatoes.

Petra said...

oh wow, your's is the first I am reading. I have not even cracked the book open but I really must, must try it and get back into the game. Great looking bread

Cristie said...

I'm sold. I'm making the quinoa bread today. Is there anything you would change or add? It looks lovely, the rise is perfect. Quinoa generaly has little flavor, does the bread lack in flavor at all? It has so many positives as a grain. I did like the maple oatmeal bread, but I tweeked the recipe before I made mine and it wasn't so heavy.

Elwood said...

Another blogger added a tablespoon of brown sugar, and a tablespoon of canola oil. Sounds like a good addition to me.
I thought the bread had really good flavor, after baking the quinoa adds a nice crunch and a nutty flavor.

Judy's Bakery & Test Kitchen said...

Both breads look really great!

Lisa said...

Quinoa is a new ingredient for me. I have seen it mentioned in recipes but had no clue what it was or what to do with it. This bread sounds tasty. I have had some quinoa in the cupboard for a while. I made meat pies and used quinoa in the filling... what a great addition. It did add a nice texture but it also help soak up some of the moisture improving the final texture of meat pie. I don't like adding rice maybe because I haven't found the perfect ration. Quinoa now has a permanent home in our cupboard for meat pies and who knows what else. Thanks, Elwood for the inspiration to try something different.

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