Wednesday, February 18, 2015
My latest breakfast phase is a riff off the Blue Sky Bakery muffin. I got hooked on their muffins when I lived in Williamsburg and could get them at Variety on my way to the subway. I now live closer to the source, since the bakery is on Fifth Avenue in Park Slope. (Sidenote: I wish there was a list of all bakeries in NYC that serve their muffins. It's hard to find a good muffin, rather than the pervasive airy nothingness at most cafes.) Anyway, their bakery not on my way to work, and since I'm not a morning person and am always running late, there isn't time to go out of my way for breakfast. Amazingly, Smitten Kitchen found and shared the recipe.
They are great as muffins, but then I got the idea to bake it as bread. It is a lot easier to dump batter into one loaf pan than it is to spoon it into many muffin tins. Furthermore, I store the bread sliced and frozen, so I can bring one slice to work daily to toast for breakfast. This is a game changer when it comes to baked goods. No more overeating to finish a loaf while it sits out all week either drying out or getting overly moist. And the toasting ensures that it always satisfies that Blue Sky Bakery craving alongside my morning coffee - a hearty bread with a crisp exterior and steamy fruit. So far I've made it with blueberries, diced plums, and cranberries, and I've also sometimes added diced walnuts.
Some other changes: I don't usually have bran, but I do always have oats, so I grind oats into a rough flour in my food processor. I love the toothsome texture and flavor added by the oat flour. To increase the nutritional value: Honey in place of refined sugar; coconut oil instead of a more commonplace oil; and the addition of flax seeds. However, coconut oil and honey cannot be blended by hand, since both tend to clump when combined with cold milk, so I do have to get out my hand mixer, even though I generally prefer to mix batter with a fork or spoon to avoid extra cleaning.
The key is to bake it at a high temperature like 425. I don't know the science of it for sure, but I think this caramelizes the sugars in the bread and coaxes more flavor out of its low sugar content. When I baked it at 350, it tasted meh to me.
Breakfast Fruit Bread
1/4 cup coconut oil
1/4 cup honey
1 1/3 cup milk
1 1/2 cups ground oats
1 1/3 cup whole wheat pastry flour
2 tbsp ground flax seeds
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup diced fruit or berries
Preheat oven to 425 F. Grease and flour a loaf pan. Grind oats into a rough cornmeal-consistency flour in a food processor. Using a hand mixer, combine coconut oil, honey, milk and egg. Dump in oats, flower, baking powder, baking soda, flx and salt. Use the mixer to blend into a smooth batter. Stir in fruit with a spoon. Spread into loaf pan and bake for 45 minutes, until edges are browned. To freeze: Let cool, slice into 10-12 pieces and store in a ziploc bag in freezer.