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