Prep 5 mins
Cook 20 mins
I found this on AllRecipes, posted by Zoe. She says "There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!" I have personally made this a number of times as a quick accompaniment to warm soup. The original recipe calls for an oven temp of 450, but I find this gets too brown if I go that high. Also, I have made this as both a rustic round loaf and in a loaf pan. When I want to make a round loaf I put it on a cookie sheet. It does flatten a bit while cooking, though, so if I want slices instead of wedges I will put it in a loaf pan and tent w/ foil to avoid burning the crust. Yes, the dough will be more like a batter than a traditional bread dough, but I promise it will come out as bread!
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons honey
- 1 tablespoon olive oil
- 1 cup 1% low-fat milk
- Preheat oven to 425.
- Grind oatmeal in a food processor or blender.
- In a large bowl, combine oatmeal, flour, baking powder, and salt.
- In a separate bowl, dissolve honey in oil then stir in milk.
- Combine both mixtures and stir.
- Turn out onto a lightly loiled baking sheet and bake for about 20 minutes.
I LOVED the taste and texture of this bread! Mmm, it was sooo good, very hearty yet also fluffy and with a crunchy crust. Mmmm, very, very moreish! :)
The honey was a great addition and added something special, I loved that!
My only problem with this recipe was that I could not shape the dough into a loaf, cause it was way too wet, much more like muffin batter. So I just went with it and baked this in a muffin tin. It worked out lovely in about 20 minutes and was just perfect.
THANK YOU SO MUCH for sharing this keeper with us, smelly!
Made and reviewed for our VIP during Veggie Swap #35 June 2011.
Are you sure the measurements are correct on this recipe? This is the second time I have made this, I followed the instructions exactly and both times my dough has come out runny... more like a batter than a dough. It is definitely not the consistency that can be shaped into a loaf. It seems as if it either needs more flour or less liquid, not sure which. I pour it into a loaf pan and bake it like corn bread. It is still pretty good though.
Hey, I thought this was really tasty. I added garlic powder, onion powder and paprika. I also didn't grind up the oats, because I'm lazy. Baked in a loaf pan and tented with foil. Makes a really dense bread and you can't beat how EASY this recipe was. Thanks for sharing!