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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Quick Oat Bread

Serves 12 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1⅓ cups / 185 g (6½ oz) White whole wheat flour
  • 1 cup / 140 g (2 oz) All-purpose flour
  • 2¼ tsp / 8 g Baking powder
  • 1¼ tsp / 7 g Salt
  • ¼ tsp / 1 g Baking soda
  • 1 cup / 110 g (4 oz) Quick-cooking (not instant) oats
  • 1 cup minus 2 tbsp / 270 g (9½ oz) Plain low-fat yogurt
  • 1 ea. / 60 g (2 oz) Egg, beaten
  • ¼ cup / 55 g (2 oz) Canola oil
  • ¼ cup / 85 g (3 oz) Honey
  • ¾ cup / 185 g (6½ oz) Low-fat milk

Method

  1. Preheat oven to 375°F.
  2. Butter a 9x5-inch loaf pan; set aside.
  3. In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside.
  4. In a medium bowl, combine oats, yogurt, egg, oil and honey, then stir in milk until combined.
  5. Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible.
  6. Scrape batter into prepared pan and smooth the top.
  7. Bake 40–50 minutes, until a wood pick tests clean.
  8. During the last few minutes of baking, tent with foil to prevent over-browning if needed.
  9. Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool.
  10. Serve slightly warm.