Taste & Create: Sesame and Honey Oatmeal Bread
I was very excited to get my partner for my first Taste & Create (and event where food bloggers from around the world are paired up to cook something from each other’s blogs) and was even more excited that when I had a look at the Backyard Pizzeria to see that Pam is a keen breadmaker.
I have only just started making bread, and am getting to grips with it and the dough hook on my new(ish) Magimix.
Having signed up for the Cuilinate Whole Grains Challenge Pam’s Sesame and Honey Oatmeal Bread seemed the obvious choice to bake. Being me I adapted the recipe, making enough dough for 2 mini loaves in my mini silicon tins and using half brown and half white bread flour.
 The bread was delcious, I loved the slow rise that enabled me to make the dough one evening and then leave it in the fridge all night and all day until I got home from work. The bread did not seem to rise as much as Pam’s original recipe, this may have been down to me, but also I have been having problems with the gas pressure to my oven (there are road works just down the street) and I cannot always get the oven hot enough the last few times I have baked.
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The bread was delcious, I loved the slow rise that enabled me to make the dough one evening and then leave it in the fridge all night and all day until I got home from work. The bread did not seem to rise as much as Pam’s original recipe, this may have been down to me, but also I have been having problems with the gas pressure to my oven (there are road works just down the street) and I cannot always get the oven hot enough the last few times I have baked. 
Lucky you having a dough hook – I have often wondered about them but I just don’t feel I have the room and I do like kneading once I get into the rythym.
But that must be frustrating about the oven – mine gets hot but never as hot as my previous oven and so I think I get a bit frustrated with this. I tried baking 2 halves of nutloaf mixture in a metal loaf tin and a silicone tin and the metal one made the sides crisp up a lot more so using metal tins might help.
Love the bread too!
I have an all singing all dancing Magimix 3200 that does everything and that I use everyday. I adore it, I love the fact that it has a mini bowl for dips and small amounts.
The oven seems to be OK now – the boyfriend moved it slightly.
Interesting re silicone and metal tins, I make my muffins in silicone as they slide out so easily and are crisp on the outside.
I left a comment during the week, but obviously it didn’t get to you. Great job with the bread. It’s delicious (and healthy). I love it toasted for breakfast, smothered in even more honey. I hope you continue with bread baking. It’s one of the most satisfying “hobbies” I can think of.
i’m glad you found taste&create; hippolyra – it is my favourite blogging event!
This looks really good – I’ve never made anything quite like this, but I think that the idea of the whole grain challenge is to stretch your eating and cooking habits :)
Joanna
I do admire people who can make a good loaf – yeast scares me a bit!
ohhh…that looks really interseting – great picture, too!
Hi – I tried to email you but it kept bouncing back at me … just to let you know about (and invite you to take part in) a food blogging event to raise awareness of conditions in the chicken broiler industry: http://amerrierworld.wordpress.com/2008/06/26/let-them-eat-chicken/
My very best wishes,
Kate.
This bread sounds delicious – I’m not too good at baking bread and really should persevere!