Hearty Oat Bread

I am taking a little break from the usual treats and sweets on the blog today to share this bread recipe. It's a Hearty Oat Bread and it's so good. It's a no-yeast recipe, so don't turn away yet! It's really delicious and thick and would go great with any fall soup or stew.

It's a great combination of both white and wheat flours, with some oats thrown in as well. And some oats thrown on the top, too!

I baked this bread in a 9 inch round pie pan and it came out great.

I made this with minestrone soup and it was great. I also had it the next morning for breakfast with some honey butter and it was also great! It's the perfect fall bread recipe, especially if you are afraid of making yeast breads. This one is very easy. I hope you give it a try!



Hearty Oat Loaf
courtesy of Everyday Light
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup + 2 tbsp quick-cooking oats, divided (*I only had old fashioned oats, and it tasted totally fine)
- 1/4 cup sugar
- 3 tsp baking powder
- 3/4 tsp salt
- 1 egg
- 1-1/2 cups fat-free milk
- 3 tbsp canola oil

Directions:
In a large bowl, combine the flours, 1/2 cup oats, sugar, baking powder, and salt.
In another bowl, combine the egg, milk, and oil; stir into dry ingredients just until moistened.  Spread batter into an 8- or 9-in. round baking pan coated with nonstick cooking spray.  Sprinkle with the remaining oats.
Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.