Cracker Bread-Part 2

A simple oat-based quick bread leavened with baking powder rather than yeast, which means no proofing, no kneading, and no hours of waiting. Despite the recipe’s “bread machine” direction, this is really a quick batter that works just as well mixed by hand and baked in the oven.

Rolled oats do the work of flour here, giving the finished bread a hearty, slightly chewy character with more fiber than a standard white loaf. Half a cup of sugar makes this closer to a sweet bread or breakfast cake than savory sandwich territory, and a beaten egg contributes structure and richness that baking-powder breads often lack.

The short ingredient list makes this more of a crispy flatbread or oat cake than a traditional loaf. Depending on how thickly you spread the batter and how long you bake, you can dial this toward either a soft quick bread (thicker pan, shorter bake) or a crackly oat flatbread (thin sheet, longer bake).

Kitchen Tips

• Use old-fashioned rolled oats, not instant or steel-cut. Instant dissolves into mush; steel-cut stays too hard.
• Let the batter rest 5 minutes before baking. The oats absorb the milk and give you a more cohesive final texture.
• Spread batter evenly on a parchment-lined baking sheet for flatbread-style results, or pour into a small greased loaf pan for a traditional bread shape.
• Bake at 350°F (175°C) for 20 to 25 minutes for flatbread, or 35 to 40 minutes for a loaf.

Variations

• Add a teaspoon of cinnamon and a handful of raisins for an oatmeal raisin cookie-bread.
• Stir in chopped walnuts, almonds, or sunflower seeds for crunch.
• Reduce sugar to 2 tablespoons and add grated cheese and herbs for a savory version.