Oat Bread
"This is a heavy, crusty bread and is great lightly toasted and served with almost anything. Especially good with a bowl of soup! The original recipe is from Oat Cuisine cookbook that I have had for years."
photo by Outta Here
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
14
ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup oat bran
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon lemon juice
- 2 cups nonfat milk (I use powder milk mixed water)
- 1 tablespoon honey
- 1 tablespoon sesame seeds (optional)
directions
- Preheat oven to 375 degrees.
- Spray a non-stick loaf pan with cooking spray.
- In a large bowl, combine the dry ingredients and mix well with a wire whisk.
- In a small bowl combine the lemon juice and milk.
- Let sit for 1 minute.
- Add honey to soured milk and then add to dry ingredients.
- Mix until all ingredients are moistened.
- Pour mixture into prepared pan.
- Smooth top lightly with back of spoon if desired and sprinkle with sesame seeds.
- Bake 35 minutes or until crusty and brown.
- Remove to a wire rack and cool.
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Reviews
-
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. -
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! -
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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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 :(
Tweaks
-
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.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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