Rye-Oatmeal Bars

"This is a good example of whole grain baking that actually tastes good. These are also quite tasty while still warm."
 
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Ready In:
45mins
Ingredients:
8
Serves:
24
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ingredients

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directions

  • Blend the honey, oil, egg yolks, and vanilla.
  • Add the rye flour and rolled oats.
  • Mix thoroughly.
  • Then fold in the stiffly beaten egg whites.
  • Pour the dough into a greased 12x8x2-inch pan.
  • Sprinkle the top of it with sesame seeds.
  • Bake in a preheated 350 degree F oven for 30-35 minutes.
  • Cut into 1x4" bars.
  • Remove the bars while still warm.

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Reviews

  1. I halved the recipe and cooked in a 9" round cake pan. I completely forgot the sesame seeds- I can see how they would be a nice addition, but this was also good without. This has a strong honey flavor and a light cake-like texture. The rye gives this a 'dark' undertone, without tasting too savory. The crystallized honey (?) and the oats provide a bit of crispness and chewiness, which is nice. This didn't rise too high due to the fact that there's no leavening, but the egg white kept the texuture light. I think that this is too sweet, for my tastes- I would consider this much more a honey cake, than rye-oatmeal bars... the primary flavor is honey and the texture, as I said before is more cake than the denser bars I am used to. Overall, not bad, but not something I would make again.
     
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RECIPE SUBMITTED BY

My favorite cookbook is Sunset's 1977 Book of Breads. I LOVE to knit. I also enjoy baking much more than I enjoy cooking... perhaps because I can bake a batch of cookies and we can eat them for an entire week, whereas I can cook dinner every night, and it seems to be a chore that never really gets completed.
 
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