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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup 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 large egg, lightly beaten
  • 1 cup buttermilk

Directions

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 8x4-in. loaf pan. Bake at 350° for 42-47 minutes or until a toothpick inserted in 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

Nutritional Facts

1 slice: 134 calories, 1g fat (0 saturated fat), 19mg cholesterol, 244mg sodium, 28g carbohydrate (13g sugars, 3g fiber), 4g protein.

  • 1 cup 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 large egg, lightly beaten
  • 1 cup buttermilk
  1. In a large bowl, combine the dry ingredients. In a small bowl, whisk egg and buttermilk. Stir into dry ingredients just until moistened.
  2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 42-47 minutes or until a toothpick inserted in 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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