“Dense, moist, delicious quick, yeast-free oatmeal bread. incredible in mornings served warm or toasted with butter. I usually add approx 1/2 C raisins. Also usually use approx 1/3 oats, 1/3 flour and 1/3 other cereals (7 grain cereal, ground muesli--I live where it's hard to get anything but white flours, have even used raisin bran cereal that i put in the blender). Also, liquid to oats/flour ratio varies on local conditions (I live in a desert right now) and how moist you want the cooked bread to be.”
READY IN:
50mins
SERVES:
12
YIELD:
12 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grind oatmeal in a food processor or blender (optional! I usually grind about half of the oats!).
  3. In a large bowl, combine oatmeal, flour, baking powder and salt.
  4. In a separate bowl, dissolve honey in vegetable oil then stir in the milk.
  5. Combine both mixtures and stir until a soft dough is formed.
  6. Form the dough into a ball (it will be very sticky) and place on a lightly oiled baking sheet. I usually sprinkle semolina/coarse corn meal on baking sheet for added crunch and so loaf doesn't stick to pan.
  7. Bake in preheated oven for about 20-30 minutes, or until bottom of loaf sounds hollow when tapped.

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