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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (37g) Recipe makes 20 servings |
||
| Calories 77 | ||
| Calories from Fat 14 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 153mg | 6% | |
| Potassium 92mg | 2% | |
| Total Carbohydrate 13.7g | 4% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 2.1g | ||
| Protein 2.9g | 5% | |
Egg-Free Oatmeal Whole Wheat Quick Bread
SERVES 20 , 1 loaf
Ingredients
- 1 1/2 cups rolled oats
- 1 1/2 cups whole wheat flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 2 1/4 tablespoons honey or maple syrup
- 1 1/2 tablespoons vegetable oil
- 1 1/2 cups skim milk or soymilk
Directions
1
Preheat oven to 450°F (230°C).2
Lightly grease and dust a 9x5x3-inch loaf tin.3
Grind oats in a food processor or blender to form a meal/flour.4
In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.5
In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.6
Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.7
Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.8
Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).9
Serve with honey, butter, syrup, or applesauce; or use in sandwiches.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > High in... > High Calcium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Fyrdancer
On Jul 8, 2009
What a yummy bread! I skipped the step of grinding the oats and left them whole. I baked at 350 for about 30 minutes and the bread did gain some volume. It was perfectly moist - even the picky hubby liked it. I'll definitely try this again with cinnamon and raisins or apple chunks!
From: Chef #617359
On Oct 16, 2007
This was very easy to make and tasty. I followed the suggestion to bake at 350 degrees for 40 minutes and was pleased with the results. I added raisins to it, and next time, I think I'll add a little cinnamon.
From: Cupcakem
On May 31, 2007
We just tried this bread and my husband said it was "yummy!" I put 3 Tablespoons of honey and I baked it at 350 for 40 min and it came out great!
From: Nose
On Jan 23, 2005
This bread has been one of my favorite things since I was a child - but I love a really dense, whole-grain bread, and yes, in 20 years of making this, I've never gotten it to rise. My recipe, which I just made, calls for 2/3 the amount of all the ingredients listed here, and molasses instead of honey (honey sounds good, though). It also calls for patting the dough with floured hands on a greased, floured cookie sheet into a 1/2 inch circle, and then pricking it all over with a fork, baking for 10 minutes or more, and serving in wedges. I love it with crazy amounts of good butter, sharp cheddar, and tart apples.
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