There’s nothing like a slice of soft, sweet oatmeal bread to make into a good morning cinnamon toast or a late night Dagwood sandwich. This bread marries the nutty, sweet flavor of gluten free cooked oatmeal with the slight tang reminiscent of sourdough from a long, overnight rise. A long rise means that you can make this bread dough before bed and bake it first thing in the morning for fresh-from the oven, hot bread for breakfast. This vegan variation is perfect for those who cannot eat eggs or dairy due to dietary, allergy, or religious restrictions and contains just as much taste as the original!

2 C. left-over cooked oatmeal – use only certified GF oats!! – or 1 c GF instant oatmeal reconstituted in 1 c hot water

1/2 C. water

2 packages active dry yeast – equal to 1 Tbsp. + 1 tsp. bulk yeast

3 Tbsp. sugar

1 1/4 cup DF milk alternative, room temperature

1/4 c apple cider vinegar

6 Tbsp. DF margarine, melted and cooled

1 Tbsp salt

5 to 6 C. (20 oz to 24oz or 475g to 570g) Better Batter Gluten Free Flour

Gluten Free Old Fashioned Oats for garnishing (optional)

Instructions

In the bowl of your stand mixer, blend the cooled oatmeal, water, yeast, and sugar. Set aside and allow to proof for 5 minutes, or until mixture begins to foam. Attach bowl to electric mixer fitted with the paddle attachment. With the mixer on low, add df milk sub, vinegar, melted df margarine, and salt. Gradually add 5 C. Better Batter flour to make a sticky dough. Turn the mixer on high speed and allow to blend for 4 minutes. Turn mixer speed to low and observe the texture of the dough – if it is not the texture of chocolate chip cookie dough (without the chips!) add up to 1 c additional flour.

Note: If you do not have a stand mixer, you can blend this with your bare hands for about 8 minutes or until well combined and the texture of chocolate chip cookie dough.

Cover dough with plastic wrap and allow to rise for at least 1 hour at room temperature, or up to overnight at a temperature of 60 degrees or less (you can use the fridge!)

Divide dough into two 8×4 inch pans. Using wet hands, smooth well to create a smooth surface. Run a wet finger around the edge of the pan to create a small groove on the surface of the dough – this will allow your bread to ‘mound’ into a nice shape as it bakes. Sprinkle with Old Fashioned Gluten Free Oats, if desired.

Cover with plastic wrap and allow to rise for another 45 minutes to an hour at room temperature, or place in the fridge overnight.

If you have refrigerated your loafs, please allow to come to room temperature before baking, about 30 minutes.

Preheat oven to 375 degrees. Bake bread on the middle rack of the oven for 45 minutes to an hour, or until golden brown.

This bread may be eaten warm, but best slicing texture is obtained by letting the bread cool for at least an hour before slicing, ideally letting it cool completely.

Store tightly wrapped.