Prep 10 mins
Cook 55 mins
This is a recipe originally found in Taste of Home. It is a wonderful loaf of bread to serve warm with a favorite soup or stew.
- 2 cups unbleached flour
- 1 cup whole wheat flour
- 1⁄2 cup oats, plus
- 2 tablespoons oats, divided
- 1⁄4 cup sugar
- 3 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 egg
- 1 1⁄2 cups milk (can use fat-free)
- 3 tablespoons canola oil
- In a large bowl, combine the flours, 1/2 cup oats, sugar, baking powder and salt.
- In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened.
- Spread batter into an 8 or 9 inch round baking pan that has been coated with a non-stick cooking spray. Sprinkle with remaining oats.
- Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 5 minutes before removing from the pan. Cool on a wire rack.
People are so right, this could not be any easier. It wasn't my favorite oatmeal bread but it was good. I think I would prefer either a bisquit or bread than this combination. That said, I have another loaf in the oven because we did like it and it is so easy. Thanks for sharing your recipe.
Can it get any easier?! In the time it took me to heat the oven, I had the dough ready to go. Like a previous reviewer suggested, I just plopped the dough on a cookie sheet covered with parchment paper and baked for 40 minutes. Was great alone, with butter, and with jelly. The ratio of easy to delicious is off the charts in this one! You gotta try it!
What a GREAT TASTING BREAD! I made it for breakki today and it was perfect in every way: Easy and quick to put together with a lovely flavour. The oats make for a more rustic bread, which strongly reminded me of porridge (a dish I adore!). The texture was airy on the inside with a crunchy bottom and top. YUM! The only change Id make next time Im baking this, would be to leave out the sugar as it makes for a more cake than bread like bread. Since I didnt have a right sized pan, I simply dropped the dough onto a paper-lined baking sheet and put it into the oven like that. It worked out nicely. THANKS SO MUCH for sharing this with us, Chef Buggsy Mate! Made and reviewed for my chosen chef in Veg'n'Swap #13 August 09.