It’s summertime, and berries are at their peak. Sweet, succulent and juicy, strawberries are a fantastic way to cool you down and satisfy your sweet tooth. I was grocery shopping, and I was lured by the strong scent of the strawberries. Nothing beats the smell of ripe strawberries; which incidentally, taste nothing like strawberry-flavored candy. Growing up, berries weren’t something I ate with any frequency because they don’t do well in tropical Singapore. I was probably quite surprised when I had my first strawberry, wincing at its tartness and its complete departure from strawberry-flavored things.
I came up with the idea for this meal by cobbling together what I had in my fridge: strawberries that needed to be eaten, a large tub of Greek yogurt, and oatnut bread that I made a couple of days ago. You could use whipped cream cheese or whipped cream on your toast, but Greek yogurt offers the same creaminess and tang with much less fat and a lot more protein. This dish is basically a healthier version of the strawberry shortcake.
This bread was made with white whole wheat flour, oats, and walnuts. It’s a firm and hearty loaf that will stand up to spreads and drippy fillings, so it would be good for a sandwich. The original recipe called said vital wheat gluten was optional, but I didn’t have it. Whole wheat flour can be a little tricky in yeast breads, but don’t be discouraged. It might not taste or feel like the soft, fluffy prepackaged loaves you get in the supermarket, but it also doesn’t have a ton of unpronounceable additives.
Makes a slice
1 slice of bread
2 strawberries, sliced
1 tbsp of Greek yogurt
Toast bread, if desired. Spread Greek yogurt on bread. Layer strawberries. Eat!
Oatnut White Whole Wheat Bread
Adapted from Baking Bites
Makes 1 9×5 loaf
2 1/2 tsp active dry yeast
1 1/4 cups warm water (100-110F), divided
3-4 cups white whole wheat flour
1/2 cup quick cooking rolled oats (whole rolled oats, chopped)
1 tbsp vital wheat gluten (optional)
2 tbsp honey
1 tsp salt
1/4 cup walnuts, finely chopped
In a large bowl, combine the yeast (about 1/4 oz.) and 1/4 cup warm water. Stir and let stand for 5 minutes, until foamy.
Stir in remaining water, 1 cup of flour, the oats, vital wheat gluten (if using) and honey, and mix well. Add in salt, pecans and an additional 1 1/2 – 2 cups flour. Stir, adding remaining flour gradually, until the dough comes together into a ball a begins to pull away from the sides of the bowl (this can also be done in an electric mixer with the dough hook attached).
Turn dough out onto a lightly floured board and knead, adding flour a tablespoon at a time as necessary to prevent sticking, until dough is smooth and elastic, about 5-8 minutes.
Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 – 1 1/2 hours.
Lightly grease a 9×5-inch loaf pan.
After dough has risen, turn dough out onto a lightly floured surface again. Gently deflate dough into a rectangular shape. Fold up the two long sides of the rectangle and pinch the seam together. Place seam-side down into prepared loaf pan. Again cover the bread with a piece of plastic wrap and let rise until almost doubled in size, about 45 minutes.
While the bread is going through its final rise, preheat oven to 375F.
Bake loaf for 35 minutes, until an instant-read thermometer inserted into the bottom reads about 200F.
Cool loaf outside of pan on a wire rack completely before slicing.
Notes: I ended up using about 2.5 cups of flour total.