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
How to Make It
In a medium bowl, combine oats and buttermilk. Let soak 1 hour.
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.
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.
Spoon batter into prepared pan. Bake until loaf has risen and is well browned, about 40 minutes.
I have been making this recipe for a few years now. It freezes great so you can bake large batches at a time. I have also swapped dried cranberries and a little zest for the currants and found that to also be delicious! Smaller loaf pans/tins seem to cook the best.
I WILL make this bread again and again. It is healthy and tasty, and easy to prepare. My only complaint is the recipe did not indicate the size of the loaf pan. I used a 9X4 and even tho i was testing the bread at 30 minutes on it was very crisp at the edges. I also added a teaspoon of cinnamon altho i'm sure it added to the overall flavor.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!