Health Bread

No yeast. No eggs. No kneading. This old-fashioned oat bread relies on baking powder and baking soda for its rise, which means you can have it mixed and in the oven in about ten minutes.

Ground rolled oats give this loaf a hearty, slightly coarse texture that feels substantial without being heavy. The molasses adds an earthy sweetness and dark color, while sour milk reacts with the baking soda to create lift. Plump raisins scattered throughout add bursts of fruity sweetness in every slice.

The 20-minute rest before baking isn’t just the recipe being fussy. It gives the oats time to hydrate and the leavening agents a head start, which means a more even rise and a moister crumb.

Pro Tips

• No sour milk? Add a tablespoon of white vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.
• Grind the oats with a rolling pin or pulse in a blender. You want them coarse, not powder-fine. A bit of texture is the whole point.
• Check for doneness by inserting a toothpick into the center at the 50-minute mark. It’s done when it comes out clean.
• Let it cool completely before slicing. This bread slices cleanly when cool but crumbles when warm.

Variations

• Swap raisins for dried cranberries or chopped dates for a different fruit flavor.
• Add a teaspoon of cinnamon and ½ teaspoon of ground ginger to the dry mix for a spiced version.
• Use whole wheat flour in place of half the white flour for even more fiber and nuttiness.