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Friday, May 15, 2009

Food Storage Friday: Oatmeal Whole Wheat Quick Bread

Brittany here again. I love quick breads, but unfortunately most require eggs. This one, however, is a moist, dense oat and wheat quick bread that could replace a yeast bread in a pinch.


Ingredients: milk (use powdered), salt, baking powder, honey, oil, rolled oats, whole wheat flour.

Grind 1 cup of oats in a food processor (or a hand grinder if you don't have electricity).

Mix the oats, 1 c. whole wheat flour, 2 t. baking powder, and 1/2 t. salt together.

In a separate bowl, combine 1 T. oil and 1 1/2 T. honey and add 1 c. milk. Pour this mixture into your dry ingredients.

My loaf was still way too wet, so I added another 1/4 c. flour before dumping it into my greased pan. Depending on your weather, you might have to add more flour. Be aware that the dough is not at all like a yeast dough--it is much softer and stickier.

Bake at 450 degrees for 15-20 minutes. Enjoy!!

Oatmeal Whole Wheat Quick Bread

1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons honey
1 tablespoon vegetable oil
1 cup milk
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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 vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet (I used a cake pan).
  3. Bake in preheated oven for about 15-20 minutes, or until bottom of loaf sounds hollow when tapped.
Recipe courtesy of Allrecipes.com

3 comments:

Anonymous said...

Thank you for sharing this recipe.:) This looks like a good bread when there isn't time to make yeast bread or for beginning bakers.

Joyce

Carolyn said...

Thanks for the recipe. This bread looks Yummy and Quick!

printing off recipe now.......

Carolyn

Natalia Wijaya said...

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