Oatmeal Whole Wheat Quick Bread

Oatmeal Whole Wheat Quick Bread created by Lalaloula

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!

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@smellyvegetarian
Contributor
@smellyvegetarian
Contributor
"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!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. marianfaina
    is there nutritional information for this delicious bread by slice?
    Replies 1
  2. Kate K.
    Didn't work for me. Because of allergies I couldn't use honey or milk. Had to substitute brown sugar and soy milk. My guess is I didn't use the right proportion of wet to dry?
    Reply
  3. Lucky in Bayview
    This turned out good. It reminded me of cornbread. There was no way I could have baked a loaf without using a pan, the batter was too thin. It took about 25 mins in my oven. I love that it didn't call for a lot of sugar or fat, it was a breeze to mix up and I liked the texture from the whole wheat flour. Thanks for posting the recipe.
    Reply
  4. berry271
    I agree that this is too hard to shape into a loaf, so I too poured it into a loaf pan and it turned out well. I may try doubling and baking in one pan as it is a very short loaf as Karen67 said. But it tasted good.
    Reply
  5. MomLuvs6
    Loved the texture of this bread. Very Flavorful. Made as written and baked in a loaf pan. Would be great eaten with soups, stews or gravy. Thank You. Made for ZWT8.
    Reply
see 8 more icons / navigate / navigate-down
Advertisement