Cookbook:Quick Oat Bread

Quick Oat Bread
Category	Bread recipes
Servings	12
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Bread

Quick Oat Bread

Ingredients

• 1⅓ cups white whole wheat flour
• 1 cup all-purpose flour
• 2¼ teaspoons baking powder
• 1¼ teaspoons salt
• ¼ teaspoon baking soda
• 1 cup quick-cooking (not instant) oats
• 1 cup minus 2 Tablespoons plain low-fat yogurt
• 1 egg, beaten
• ¼ cup canola oil
• ¼ cup honey
• ¾ cup low-fat milk

Procedure

1. Preheat oven to 375°F.
2. Butter a 9-by-5 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 to 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.

Tips, Notes, and Variations

• One manufacturer of white whole wheat flour is King Arthur brand.
• To avoid compacting the flour while measuring it, spoon the flour into the measuring cup instead of digging it down into the flour. Then run a flat knife over the top edge of the cup to scrape off the excess.