Oat Bread, Quick
Yield
1 loafPrep
10 minCook
50 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
whole-wheat flour
|
*
|
| 1 ½ | cups |
rolled oats
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
buttermilk
|
|
| ½ | teaspoon |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
whole-wheat flour
|
*
|
| 355 | ml |
rolled oats
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
buttermilk
|
|
| 2.5 | ml |
sesame seeds
|
|
Directions
Heat oven to 400.
Spray a 9x5x3 loaf pan and wipe.
In large bowl, combine all ingredients except sesame seeds.
Stir by hand until moistened.
Pour batter into prepared pan. Sprinkle loaf with sesame seeds.
Bake 20 minutes.
Reduce heat to 300 and bake another 30 minutes.
