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Oatmeal-Currant Breakfast Bread

Leo Gong
Yield Makes 1 loaf; 8 servings
Louise Galen serves this easy bread as an accompaniment to bacon omelets. Prep and Cook Time: about 2 hours. Notes: Make sure this bread is completely cool before you cut it, or it will crumble. It's even better when made a day ahead.


  • 1 1/2 cups rolled oats (not quick-cooking)
  • 1 1/4 cups buttermilk
  • 7 tablespoons unsalted butter, divided
  • 1/2 cup packed dark brown sugar
  • 2 eggs, well beaten
  • 1 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup currants or raisins

Nutrition Information

  • calories 348
  • caloriesfromfat 34 %
  • protein 9.2 g
  • fat 13 g
  • satfat 7.1 g
  • carbohydrate 52 g
  • fiber 5.1 g
  • sodium 431 mg
  • cholesterol 82 mg

How to Make It

  1. In a medium bowl, combine oats and buttermilk. Let soak 1 hour.

  2. Meanwhile, preheat oven to 400°. Generously grease a loaf pan with 1 tbsp. butter. Stir brown sugar and eggs into oat mixture. In a large bowl, stir together flour, wheat germ, baking powder, salt, and baking soda.

  3. Melt remaining 6 tbsp. butter and set aside to cool slightly. Add oat mixture to dry ingredients. Stir in currants and melted butter, and mix until well combined.

  4. Spoon batter into prepared pan. Bake until loaf has risen and is well browned, about 40 minutes.

  5. Note: Nutritional analysis is per serving.