Prep 15 mins
Cook 35 mins
This is a dark "quick bread" that is fast and easy to prepare. Because it doesn't use yeast, you don't need to knead it or let it rise. Don't be put off by the long list of instructions. It's just that the recipe is very detailed. I am not a breadmaker and managed this recipe quite successfully. From Cooking Light, October 2002. This was published as part of an article pairing soup recipes with bread recipes. The "partner" for this recipe is Mexican Ham and Bean Soup, which is also delicious. This is also nice spread with a little butter for breakfast.
- 2 cups fat-free buttermilk
- 1⁄2 cup oats
- 1⁄4 cup unsulphured molasses
- 2 tablespoons vegetable oil
- 2 3⁄4 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup raisins or 1 cup currants
- 1 tablespoon yellow cornmeal or 1 tablespoon polenta
- Preheat oven to 400°F.
- Combine milk, oats, molasses and oil in a bowl.
- Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
- Whisk or sift together flours, sugar, salt, baking powder and baking soda.
- Add wet mixture to dry mixture and stir just until combined.
- Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
- Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
- Make 3, 1/4 inch deep, diagonal cuts across each loaf.
- Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
- Let stand about 15 minutes before slicing to serve.
I enjoyed making this quick bread...the only thing I would do next time is to sift the flour mixture. I think it would come out lighter but other than that it was very tasteful and easy to make. Will try this again..thanks
OK Gingernut, YOU are the reason I signed in to this site! I have never really used online recipes before (call me old fashioned) and haven't made bread since I was a kid. Since I'm living the post-grad school life, there is NOTHING in my fridge so I figured a yeast-free quickbread would be fun to make. However, I know NOTHING about baking and read some of the other reviews about your bread and they said you could make easy substitutions. So, instead of buttermilk, I used soy milk (no vinegar), instead of white sugar I used brown sugar. I also used all all-purpose flour because that's all I had in my house. I also didn't have molasses so I used honey. That being said, I thought I would ROYALLY screw up the recipe. It was WAY too sticky to knead so I just scooped lumps into my rectangular baking pan. I had super low hopes (mainly because its ME) but the other reviews made me feel better.
And let me tell you IT TURNED OUT AMAZING!!!!!!!
OMG I felt like a real baker!! I was so proud of myself haha- it was delicious and my friends were impressed too!
Its delicious and moist with the right amount of sweetness.
I have these homemade blackcurrant preserves I brought back from my trip to Ireland, and it worked AMAZINGLY on this bread.
I just wanted to say THANK YOU for this amazing, easy recipe that even fools like me can use to make delicious baked goodness!!! :)
This was phenomenal. I only made a couple of changes and nothing too major. 1) I used brown sugar instead of white. I liked the idea of it. 2) I didn't kneed it. I thought it was way too runny to kneed. 3) Instead of making a free loaf form, I put it in a cake pan. I will definitely be making this again. Probably weekly. Hubby thought it tasted like cornbread, but I thought it tasted like fresh wheat bread. Thank you for this recipe.