Wow! What a mouthful, eh?
Make this very hearty and delicious dessert bread and you’ll see that more than just the name is a mouthful!
Sundays tend to be my ‘lazy-days’, and every now and again I’ll bake something. This was such a Sunday. It’s also the day that I tend to eat whatever I want, whether it’s ‘wild’ or not. 😉
You will need:
A bread loaf pan or something similar.
3 cups of flour
1 cup of real oatmeal (rolled oats, not instant crap)
1 teaspoon of real salt
4 teaspoons of non-aluminum baking powder
3 teaspoons of real cocoa powder
1 cup dry measure packed brown sugar.
1/3rd cup of your favorite cooking oil. (I use olive oil or COLD pressed canola)
2 cups or so of your favorite prepared coffee, added a little at a time. I used organic decaf for this recipe. Kids can enjoy it that way without the caffeine.
If you need a good coffee recipe, go here.
Optional 1: If you aren’t a big fan of coffee, substitute water instead.
Optional 2: (but very good to have) A cooling rack, if you have one. If not, you can make one temporarily by removing a rack from your oven BEFORE it’s turned on, and setting it between two evenly spaced flat surfaces, or just set it on TOP of a cookie sheet. You will need airflow under your finished loaf for it to cool and set properly.
Set your oven to 400 degrees and grease your loaf pan.
I use a dab of olive oil on a paper towel to accomplish this.
Combine all dry ingredients except the oatmeal, and mix thoroughly. Now add oatmeal and mix thoroughly again. (It just works better this way as the oatmeal adds considerable bulk and you want the salt, cocoa, and baking powder to be very evenly distributed.
Add oil and then immediately add the coffee/water. Add about a cup and a half to start with and stir thoroughly. You should see when you need to add more coffee/water. Add enough water so that it is well mixed, but not ‘soupy’. If you’ve ever baked anything before you should know what you need to do. If you’ve never baked before, just make sure it’s not ‘runny’, but still well mixed and quite moist. This will turn out a bit thicker in consistency due to the oats, and they will absorb a lot of the coffee/water, so you may need to use more coffee/water than 2 cups. Use what you need.
Transfer the mix to your waiting loaf pan. Put a little bit of oil in the center of the loaf, and then make an ‘X’ with your finger. This will prevent the ‘crust’ of the loaf from cracking somewhere you don’t want it to, like the side or middle of the loaf.
Put the pan in the oven and set the timer for 40 minutes.
Go torment your cat with a laser pointer or catnip ball.
When the timer goes off, shut the oven off, and crack the oven door. Now set the timer for an additional 10 minutes.
When the 10 minute timer goes off, the bread is ready to be removed from the pan. I use a flat plastic frying utensil to get between the bread and the loaf pan. Go down on all four sides of the pan to make sure it isn’t sticking, then gently pry the loaf up a bit until you can tell it is free of the pan.
With a clean towel in your hand or an oven mit, turn the loaf from the pan over into your waiting hand. Place the hot loaf on the cooling rack to cool. After it’s cool, cut, slice, and enjoy. You can also enjoy a piece hot, but it won’t slice very well and if it’s not quite done yet inside you may ruin your enjoyment by getting a few ‘undone’ spots inside if you let all of the heat out of the loaf by cutting into it. I just let mine cool for about 30 minutes and then slice and enjoy. 🙂