Oatmeal Whole Wheat Quick Bread
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:
- 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.
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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