Quick Whole Wheat and Oat Bread with (optional) Rosemary

Want fresh baked bread with your dinner but don’t have the time for rising and kneading and all of that?   Then, a quick bread is exactly what you need!  A quick bread is a bread that doesn’t use yeast.  Just mix the batter, pour in a bread pan and bake.  It’s that simple.

  • 1 cup rolled oats, processed into flour using a food processor
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 Tbsp honey
  • 1 Tbsp vegetable oil
  • 1 cup unsweetened original almond milk (or milk of your choice)
  • optional:  rosemary or seeds or whatever for topping

Preheat oven to 450 degrees.

Mix the dry ingredients together in a medium mixing bowl.  In a separate smaller bowl, whisk honey and oil together until well dissolved, then whisk in milk.  Pour wet ingredients into dry ones and stir until well incorporated.

Prepare a loaf pan with a rectangle of parchment paper on the bottom and greased sides.

Bake approximately 30 minutes.  When done, cool briefly in pan.  Then, remove from pan by tapping upside down (use a knife to “cut” the edges if needed).  Cool on wire rack, allowing to cool adequately before slicing.   (Note: We live at high elevation, not sure if it will work differently at a lower elevation.)

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3 thoughts on “Quick Whole Wheat and Oat Bread with (optional) Rosemary

  1. Elizabeth

    Sounds yummy! HAve you made the beer bread from Happy Herbivore? I made it last night. Flour, beer and salt. So easy and so rewarding.

    Reply
    1. jessica37 Post author

      Yes, I actually made that a couple nights ago! We started making it before we realized that we were low on baking powder and out of whole wheat flour…. So we just used baking soda and half white flour, half rye. It was ok. I definitely want to try it again the right way!! Stay tuned – I’ll probably post it, with my own take.

      Reply
  2. Pingback: Gluten Free Quick Bread | Plant Based for Health

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