tag:blogger.com,1999:blog-1957782103763272580.post8221743952858451093..comments2024-03-17T15:44:09.282-07:00Comments on In Erika's Kitchen: Homemade oatmeal bread with flax seedsErika Kerekeshttp://www.blogger.com/profile/05634307142866395851noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1957782103763272580.post-61278709190078752242017-02-16T14:48:29.746-08:002017-02-16T14:48:29.746-08:00@Anon yes, still active! And yes that's funny....@Anon yes, still active! And yes that's funny...that's the kind of kitchen accident that would put me off bread baking for a long time. Cleanup on aisle 12... :)Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-87758005583408375132017-02-15T20:47:35.718-08:002017-02-15T20:47:35.718-08:00Not sure if this blog is still active - but funny ...Not sure if this blog is still active - but funny story!<br />Made this bread tonight (or am still making it) but spilled half a bag of flax seed! Husband said that's why it takes 14 hours...will let you know how it turns out... at least two hours to clean up seeds!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-87307123343152840922014-08-11T20:28:05.146-07:002014-08-11T20:28:05.146-07:00Kim, it should be fine and I don't think it wo...Kim, it should be fine and I don't think it would change the method much at all - you might have to wait a little longer for the rise, but that's it.Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-83422509607140705312014-08-11T16:22:35.643-07:002014-08-11T16:22:35.643-07:00Would it be possible to use active dry yeast inste...Would it be possible to use active dry yeast instead of instant yeast? How would that change the way the bread is made?Kimhttps://www.blogger.com/profile/11762261600784099620noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-52972533802436269982014-06-27T14:17:21.863-07:002014-06-27T14:17:21.863-07:00@Anon sorry for the delay in answering your questi...@Anon sorry for the delay in answering your question. I haven't made it with 100% whole wheat flour, as I find those breads too heavy for my taste. I would start by subbing a third of the white flour with whole wheat, and then increasing it in future batches until you find the ratio you like. Hope that helps!Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-42260902792101380472014-06-20T15:47:39.258-07:002014-06-20T15:47:39.258-07:00Hi, Just curious if you've made this with whol...Hi, Just curious if you've made this with whole wheat before? Would it turn out okay?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-25320673669384297032013-03-04T00:08:53.054-08:002013-03-04T00:08:53.054-08:00So true about the wet dough. I made it so many tim...So true about the wet dough. I made it so many times according "good" bread recipes but every time the bread turns out almost like an old bread. Since I made the dough very moist it turns out wonderful and fresh.<br />Thank you for this oatmealbread recipe, I love oatmeal and will definitely try this one.Annemariehttps://www.blogger.com/profile/12389418783916364456noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-3302128837158455122013-02-20T18:15:01.136-08:002013-02-20T18:15:01.136-08:00@Faye - it depends a lot on the weather. Before cu...@Faye - it depends a lot on the weather. Before cutting, the loaf keeps at least 1 day wrapped in a clean towel. Probably 2 days unless you live in a dry climate (like southern California in the winter). Once you cut it, you probably want to cover the cut surface with plastic wrap for a day, and then after that store it in a plastic bag. I generally slice and freeze if there's anything left Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-48566902745676957542013-02-20T16:57:34.074-08:002013-02-20T16:57:34.074-08:00Just wondering how long the bread keeps at room te...Just wondering how long the bread keeps at room temperature. Fayenoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-25724277191308987072013-02-15T16:05:47.849-08:002013-02-15T16:05:47.849-08:00Thanks Erika. I hope to try this before the weath...Thanks Erika. I hope to try this before the weather gets too hot.<br />@ Sam - Some sites say that whole flax seeds are fine if you chew them well and that even when eaten whole have some benefits.<br />@ Erika I agree that they look great on the bread.Fayenoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-56482524666984815612013-02-15T08:54:34.774-08:002013-02-15T08:54:34.774-08:00@Faye - the parchment paper serves several purpose...@Faye - the parchment paper serves several purposes. One, it keeps the dough from sticking to my counter. Two, it makes it easy to lift the soft blob into the pot. And three, it keeps the dough from sticking to the pot. But it's definitely important to spray the parchment with cooking spray (or sometimes I flour it generously) - because otherwise it is very hard to get off the finished loaf!Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-71983513969694150302013-02-15T00:03:05.463-08:002013-02-15T00:03:05.463-08:00Hi Erika,
Beautiful bread, great explanation. I&...Hi Erika, <br />Beautiful bread, great explanation. I'm with you on the soft dough. It makes the most delicious, moist bread. The French chefs I studied with (nearly 6 years at La Varenne in Paris) always made dough that was much softer than what people expect. They didn't "knead" it, they slapped it on the counter. <br />Your baking method is very interesting. Is the Faye Levyhttp://www.jpost.com/Authors/AuthorPage.aspx?id=120noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-4807580464594314742013-02-10T21:24:14.976-08:002013-02-10T21:24:14.976-08:00@Greg, have you tried commenting using the Name/UR...@Greg, have you tried commenting using the Name/URL option, where you put in your name and URL manually?Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-45287115778387616602013-02-10T19:17:43.040-08:002013-02-10T19:17:43.040-08:00I'm gasping! XOGREG (said me of Sippity Sup. W...I'm gasping! XOGREG (said me of Sippity Sup. Why does Blogger hate me so?)<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-39148268822429669882013-02-08T22:48:13.896-08:002013-02-08T22:48:13.896-08:00@Sam - sure. I like the way the whole ones look. :...@Sam - sure. I like the way the whole ones look. :)Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-59025351746718066392013-02-08T20:59:09.974-08:002013-02-08T20:59:09.974-08:00Sounds great. a question- since whole flax seed se...Sounds great. a question- since whole flax seed seem to be indigestible can we substitute some ground?Samnoreply@blogger.com