Honey Oat Quick Bread

This bread requires no yeast and no kneading or proving. It’s really easy to make. The original recipe called for plain yoghurt but I substituted with buttermilk and also added a teaspoon of cinnamon. The loaf is tender, slightly sweet, with a lovely nutty smell of toasted oats. I really love this bread because it’s so filling. I hope your summer is super good. Enjoy the weekend!

Preheat the oven to 375°F (190ºC) ten minutes before baking. Generously grease a 9×5 inch loaf pan. Sprinkle the extra tablespoon oats in the pan.Tip the pan back and forth to coat the sides and bottom with the oats.

Whisk together the white whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a bowl.

In a separate bowl, whisk together the buttermilk, milk, egg, oil, and the honey

until well blended.

Stir in the oats.

Very gently stir the buttermilk-oat mixture into the flour mixture

until well incorporated but not over mixed (excess mixing can cause toughening).

Spoon the batter into the prepared pan, spreading evenly to the edges.

Bake the loaf in the centre of the oven until brown on top and a skewer inserted in the centre comes out clean, 30 to 50 minutes. (I baked the bread for 50 minutes)

Remove the loaf from the oven and place the pan on a wire rack. While the bread is still warm, gently brush the top with the 1 tablespoon honey. Sprinkle with the 1 tablespoon oats. 6. Allow to cool slightly, then remove from the pan.

Serve warm

Honey Oat Quick Bread

Original Recipe 

Preparation time:15 minutes; Baking time: 40-50 minutes; Makes: 9 x 5 inch loaf

Ingredients

  • 1 cup quick rolled oats + 1 tablespoon extra (original recipe called for old-fashionrolled oats)
  • 170g (1⅓ cups, 6oz) white whole wheat flour
  • 125g (1 cup, 4.5oz) all purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon 

  • 1 teaspoon salt

  • 1 scant cup buttermilk ( scant cup = more than ¾ less than 1 cup)
  • 180ml (¾ cup) milk 
  • 1 large egg
  • ¼ cup canola oil or other vegetable oil
  • ¼ cup honey

Topping

  • 1 tablespoon honey extra
  • 1 tablespoon quick rolled oats or old fashion rolled oats

Instructions 

  1. Preheat the oven to 375°F (190ºC) ten minutes before baking. Generously grease a 9×5 inch loaf pan. Sprinkle the extra tablespoon oats in the pan.Tip the pan back and forth to coat the sides and bottom with the oats.
  2. Whisk together the white whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a bowl.
  3. 
 In a separate bowl, whisk together the buttermilk, milk, egg, oil, and the honey until well blended. Stir in the oats. Very gently stir the buttermilk-oat mixture into the flour mixture until well incorporated but not over mixed (excess mixing can cause toughening).
  4. Spoon the batter into the prepared pan, spreading evenly to the edges. 
Bake the loaf in the centre of the oven until brown on top and a skewer inserted in the centre comes out clean, 30 to 50 minutes.
  5. Remove the loaf from the oven and place the pan on a wire rack. While the bread is still warm, gently brush the top with the 1 tablespoon honey. Sprinkle with the 1 tablespoon oats.
  6. Allow to cool slightly, then remove from the pan. Serve warm.
  7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread at 375°F (190°C) for for 50 minutes, second time 40 minutes) I have baked it several times.
  2. Last Updated: February 28, 2018.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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