Dutch Oat Bread Recipe
This delicious healthful bread is packed with oats and bran, tastes great toasted and is so easy that I always bake extra loaves for gifts. The recipe is from a 95-year-old friend who brought it from Holland.
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 cup old-fashioned oats
- 1 cup All-Bran
- 2/3 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup buttermilk
- In a large bowl, combine the dry ingredients. In a small bowl, whisk egg and buttermilk. Stir into dry ingredients just until moistened.
- Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 42-47 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Dutch Oat Bread in Country Woman Christmas Annual 2005, p20
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