This bread is suitable for special diets because it contains no yeast. If you choose, you can substitute soy milk for regular milk. Although rather dense, it tastes delicious right out of the oven. especially on chilly mornings with butter and honey!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ tablespoons honey
- 1 tablespoon vegetable oil
- 1 cup milk
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 166 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
love it super simple cooked for 30 min and came out just right! my family loves it. filling too. used almond milk and helped with dense ness. added milk as i stirred used as much as i needed until smooth
Doubled it and added about 1/3 cup of sunflower seeds. Put it in a glass loaf pan that was well sprayed with Pam. Was done in about 45 minutes.
it is a very dense bread indeed, it was pretty good, filling too, but not your typical sandwich bread
The batter was a paste. I managed to pour it into 6 steel ramekin like tins. This bread didn’t rise much. It didn’t taste sweet. It tasted nutty and had crumb like a cake. The tops of the bread was cracked,and on slicing did not hold integrity. It was cooked and it was eaten hot with butter.
This recipe was great! It was really quick and turned out well. Since it’s made with whole wheat , it’s kind of dense. So, if you’d like a “lighter” bread, trying mixing some white flour in place of some of the wheat flour.
3.5 Stars! I’ll start by saying that once this bread is *actually* cooked, it really is delicious. Like others, I chose not to grind the oats. I reduced the liquid down to 3/4 cup whole milk and while the dough was still quite wet, it held it’s shape well. Upon cutting open, like other reviewers said, this bread was not cooked in the middle. I cut into slices and tossed back in the oven.
Somewhere between a disaster and a huge disappointment. If I had the muscles of the young bodybuilder I might’ve been able to stir this long enough to form the requisite dough. As it is, my 29-year-old son and I both ran out of muscles. I should’ve known something would go wrong when I read that I was supposed to dissolve honey in oil.A water-based solution, honey, is not going to dissolve in oil.
Tasty. Has a hard crust & soft center. Crumbles when cut. Made 1.5 times the amount fit into a small loaf pan.
Very easy and delicious bread. Hearty and filling. I didn’t blend the oatmeal. I simply crushed it by hand and it made for a nice additional texture. If cooking it in a toaster oven either dial down the heat or cut the time in half. Mine baked in about 10 or 12 minutes. Came out great!
The baking instructions are horrible. If you follow those instructions you are sure to get a doughy middle and an overcooked outside. I definitely made adjusts! I followed the mixing instructions as written. I did add a dash more salt, because that’s how I like it. And I think 2 full tablespoons of honey would taste better, but I haven’t tried that yet. Then after mixing the liquids with the powders, and seeing how wet it still was, I added more flour until I got a decent consistency. It was still wetter than normal dough that pulls from the side of the bowl. This dough is sticky…slimy is a better word. I heated my oven to only 350 degrees and cooked it for 40 minutes. And it cooked perfectly at that level. I really do love the taste of this bread and that’s why I didn’t give up on it the first time making it.
This was super easy and quick! Not grinding the oatmeal gives it a nice texture. I added about 1/3 C. more flour and was able to form a free standing loaf. Baked up beautifully! Tasted great and had chewy texture. I would add a bit more salt next time to enhance flavor.
Needs something more pretty bland
Loved it though I did make some changes… Oven at 350F for 55 minutes, extra virgin olive oil instead of vegetable oil, and I did squeeze a bit of lemon on my (almond) milk. Will make again because I want to have another shot at it – the dough did not rise much…
I followed the recipe except for milling the oats and I did a double recipe. The mixture was too thin to form into a ball, so I added a few tablespoons of flour but that didn’t help much; and I was cooking it in a loaf pan anyway. I baked it and I may have baked it a little too long, but the texture was a little too heavy for me, it was crumbly, had no flavor, and I don’t know if the loaf I made will get all eaten. I don’t think I will make this ever again.
Really good! Did a double batch with fully ground oats, whole wheat flour, and olive oil. No other changes Baked in 10 inch loaf pan for an hour at 350 per the recommendations and it came out perfect!
This bread was delicious. Try not to overbake it, it might dry out.
This is so good! And I thought that it wouldn’t keep well for more than a few hours – but no, it keeps fine for a couple days!
Delicious fast bread! Doubled recipe,used kefir instead of milk, doubled oil, also added a few tbsp. of chia seeds. Baked in large loafpan at 350° for one hour. Came out moist and fully cooked in the middle and a little bit crusty on the outside. Will be making this often!
Are these quantities correct? My batter was soupy, so I kept adding flour until it would hold together in a ball. I probably added another 2/3 cup of flour. The flavor was good, though.
I needed it quick so I put it in a mini muffin tin and baked at 350 for 13 min. Came out great and quick. Kids loved them. Definitely recommend grinding the oats, makes for good consistency. Made a double batch and put half in breadmaker that worked out well too.
The texture was perfect, and the flavor was mostly good. I think the recipe calls for way too much baking powder though, since it ended up being the predominate flavor in the finished loaf. Doing a quick search, most quick bread recipes call for half that amount.