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    You are in: Home / Recipes / Oat Bread Recipe
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    Oat Bread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 30, 2006

      We enjoyed this. I did use 2 cups whole wheat flour instead of 1 whole wheat and 1 all-purpose. I also used buttermilk instead of the lemon juice & milk. Mine baked in 35 minutes and sliced easily. Thanks.

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    • on November 08, 2006

      I guess ovens vary! I cooked it just 35 minutes, and it turned out great. Nice, chewy crust and dense but moist inside, just the way I like it. Great with soup. Will try toasting a slice tomorrow. Don't skip the sesame seed ( I used black), they give it an extra layer of flavor! Thanks for posting this, Paula!

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    • on May 13, 2004

      I too had to cook it much longer. More like 50 minutes. And dh thought it smelled bad while cooking. But the result was a thick, chewy, tasty loaf of bread that was wonderful with soup. Not a pretty bread. Think of it as "rustic"! One that you pull hunks off of instead of cutting into pretty slices. But great dunked into soup.

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    • on May 10, 2004

      Gosh, I was really hoping to like this, but it didn't go over well with me or the man. It was pretty dense and I had to cook it an extra 15 minutes or so. Sorry Paula :(

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    Nutritional Facts for Oat Bread

    Serving Size: 1 (69 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 117.7
     
    Calories from Fat 10
    79%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.7 mg
    0%
    Sodium 202.6 mg
    8%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.2 g
    13%
    Protein 5.3 g
    10%

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