A plant-based bread that transforms leftover Almond Cow oat pulp into a soft, sustainable loaf. Recipe by Chef Dave Palmer
Leftover Magic Bread
Instructions
- Mix oat milk, oat pulp, rolled oats, bread flour, and whole wheat flour until a rough dough forms. (1 cup oat milk,1 cup oat pulp,1 cup rolled oats,1 1/4 cups bread flour,1 1/4 cups whole wheat flour)
- Cover and autolyze for 45 minutes.
- Knead in instant yeast. (2 1/4 tsp instant yeast)
- Add salt and knead until incorporated. (1 tsp kosher salt)
- Add brown sugar and knead again. (2 tbsp brown sugar)
- Add olive oil and knead until smooth and elastic. (2 tbsp olive oil)
- Let rise 1 hour or until doubled.
- Shape into loaf and place in greased loaf pan.
- Rise until dough crowns 1 inch above pan.
- Bake at 350°F for 35–40 minutes. Note: Adjust flour if dough is too wet. Oat pulp moisture varies.
Ingredients
- 1 cup oat milk warm (100–110°F)
- 1 cup oat pulp leftover from Almond Cow
- 1 cup rolled oats
- 1 ¼ cups bread flour
- 1 ¼ cups whole wheat flour
- 2 ¼ tsp instant yeast
- 1 tsp kosher salt
- 2 tbsp brown sugar
- 2 tbsp olive oil
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