Tuesday afternoons aren't usually prime baking hours around our house. Saturday mornings I can almost hear the KitchenAid Mixer calling my name, begging to bake breakfast. Tuesday afternoons, not so much.

This Tuesday was a different story. My son was home sick from school and we were getting a good ol' Humboldt rain. The kind of rain that literally defines the term "Raining cats and dogs.". Raining so hard you hear it hammering the roof and windows while puddling the streets in minutes.

Not exactly the type of weather that sends you outside for entertainment. Even the corgi refuses to step out the door in that kind of rain. If he gets pushed out he barks is anger towards you until you open the door again. After many hours of reading a Kristen Ashley novel and returning a few emails from customers the kitchen started calling my name.

I've been meaning to try my hand at baking bread for awhile because sometimes mama just wants to load up on carbs slathered in butter and honey! Though as a rule I try to stay away from wheat as much as possible because of the high oxalate content in wheat. As of late I've also been told by my Midwife and Hormone Specialist to get off gluten because it suppresses ovarian function. There are many gluten free bread options in grocery stores. The problem I find is they tend to be made with brown rice flour, potato flour, or filled with a lot of seeds all of which are fairly high in oxalates.

It's rare that any breads in the bread isle have wheat-free and low-oxalate grains. So on a raining Tuesday afternoon I set out to make one myself out of grains that I tolerate well: oat flour, whole grain rolled oats, and white rice flour.

To start I softened the butter until almost melted.

Then I added the softened butter and the wet ingredients to the mixing bowl and mixed on medium speed.

Next I added all the dry ingredients until well blended but not over mixed.

The dry ingredients were added to a baking dish that was greased and then sprinkled with the rice flour.

After the batter was added to the baking dish I drizzled honey on top and they sprinkled rolled oats over the honey.

After baking in the oven at 375 Degrees for 30 minutes the bread browned right up and smelled hearty and sweet right out of the oven.

Tada! Ready to be slathered in butter and honey....

You'll find the recipe below.

Happy Baking!

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Honey Oat Bread

by Melanie Satterlee {Old School Modern Mama} March-13-2018

A hearty bread with a touch of sweet made with oat flour, white rice flour, and whole grain rolled oat as grains.

Ingredients

1 Cup Oat Flour
1 Cup White Rice Flour
1 Cup Plus Sprinkle Whole Grain Rolled Oats
2 Eggs
1/4 Cup Butter (Softened)
1/4 Cup Plus Drizzle Honey
3/4 Cup Milk
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt

Instructions

Soften the butter until almost melted. Add the softened butter and the wet ingredients to the mixing bowl and mixed on medium speed. Add all the dry ingredients until well blended but not over mixed. Grease baking dish with butter or cooking spray and sprinkle with rice flour. Add the batter to the baking dish and drizzle honey on top. Sprinkle rolled oats over the honey.Bake in preheated 375 degree oven for 30 minutes.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 1 loaf

Enjoy!

Old School Modern Mama,