A yeasted, oat bran and spelt flour, spoon-kneaded bread, somewhat similar
to Irish Barmbrack. This recipe started as morning oat bran, but was boring
... and soon became finger food (gently sweet 'n moist oat bread).
Baker's oven blessing: "Oh, be Barmbrack
2 cups water
1/2 rounded cup coarse oat bran
1/4 cup brown sugar
1 1/2 tsp dry yeast
1/2 tsp cinnamon
1/4 tsp salt
3 xlg egg whites, whipped
2 cups spelt flour
2 tbsp light olive oil
3/4 cup zante currants (small raisins)
1 1/3 cups chopped walnuts
Slowly add oat bran to a med. pan of simmering water, then
stir occasionally for several minutes. Remove pan from heat,
cover, and let oat bran soak 20 min., stirring a few times.
Lightly oil a 10" x 10" baking pan, then dust with flour.
Pre-heat oven to 375F degrees.
When oat bran has cooled to "very warm", stir in ingredients
in the order listed. Before adding currants and walnuts, stir
batter vigorously (the kneading); fold in currants and walnuts.
Spoon thick batter into prepared baking pan, creating a rounded top,
then reduce oven to 350F degrees and bake 1 hr. 10 min.
Tip: Allowing batter to rise in pan 20 min. was in the draft recipe,
but this hungry baker just tossed the pan right into the oven ...
and was satisfied with the resulting hot BOBB.