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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 14 servings |
||
| Calories 117 | ||
| Calories from Fat 10 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 202mg | 8% | |
| Potassium 162mg | 4% | |
| Total Carbohydrate 24.5g | 8% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 3.3g | ||
| Protein 5.4g | 10% | |
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This is a heavy, crusty bread and is great lightly toasted and served with almost anything. Especially good with a bowl of soup! The original recipe is from Oat Cuisine cookbook that I have had for years.
SERVES 14
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup oat bran
- 1 cup rolled oat
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 cups nonfat milk (I use powder milk mixed water)
- 1 tablespoon honey
- 1 tablespoon sesame seed (optional)
Directions
1
Preheat oven to 375 degrees.2
Spray a non-stick loaf pan with cooking spray.3
In a large bowl, combine the dry ingredients and mix well with a wire whisk.4
In a small bowl combine the lemon juice and milk.5
Let sit for 1 minute.6
Add honey to soured milk and then add to dry ingredients.7
Mix until all ingredients are moistened.8
Pour mixture into prepared pan.9
Smooth top lightly with back of spoon if desired and sprinkle with sesame seeds.10
Bake 35 minutes or until crusty and brown.11
Remove to a wire rack and cool.
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- Course > Breads > Quick Breads
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
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Featured Reviews for This Recipe
From: mikekey
On Nov 8, 2006
I guess ovens vary! I cooked it just 35 minutes, and it turned out great. Nice, chewy crust and dense but moist inside, just the way I like it. Great with soup. Will try toasting a slice tomorrow. Don't skip the sesame seed ( I used black), they give it an extra layer of flavor! Thanks for posting this, Paula!
From: Kim127
On May 10, 2004
Gosh, I was really hoping to like this, but it didn't go over well with me or the man. It was pretty dense and I had to cook it an extra 15 minutes or so. Sorry Paula 
From: ladypit
On May 13, 2004
I too had to cook it much longer. More like 50 minutes. And dh thought it smelled bad while cooking. But the result was a thick, chewy, tasty loaf of bread that was wonderful with soup. Not a pretty bread. Think of it as "rustic"! One that you pull hunks off of instead of cutting into pretty slices. But great dunked into soup.
From: CaramelPie
On Nov 30, 2006
We enjoyed this. I did use 2 cups whole wheat flour instead of 1 whole wheat and 1 all-purpose. I also used buttermilk instead of the lemon juice & milk. Mine baked in 35 minutes and sliced easily. Thanks.
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