Blueberry Honey and Oatmeal Bread

The first time I made this bread this bread I only added 1/4 teaspoon of salt but frankly speaking, it was so bland. It needed a kick from lemon, lime or more salt. I decided to add a teaspoon salt the second time I made it and this made a huge difference. You can use quick rolled oats or old fashioned oats whichever pleases you. I used quick rolled oats and it was fine. I wish you a lovely day.

Whisk or sift the flours, baking powder, cinnamon and salt. Make a well in the centre. In a separate bowl, whisk together the brown sugar, buttermilk, applesauce, vegetable oil and eggs.

Stir in oats.

Add the egg-buttermilk-oat mixture to the well and stir until just combined.

Fold in the blueberries. (save a handful of blueberries to plop top)

Spoon the batter into the prepared pan and bake for 40-55 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.

Remove the bread from the oven and lightly brush the top with honey and sprinkle with 1-2 teaspoons oats.

Blueberry Honey and Oatmeal Bread

Original Recipe

Preparation time: 15 minutes; Baking time: 45-55 minutes; Makes: 9 x 5 loaf

Ingredients

  • 125g (1 cup) white whole wheat flour
  • 170g (
1 1/3 cups) all purpose flour (original asked for 160g)
  • 3 teaspoons baking powder
  • 
1 teaspoon cinnamon 
  • teaspoon salt
  • 
1 cup quick rolled oats
  • 140g (2/3 cup) brown sugar fully packed 
  • 180ml cup) buttermilk
  • 100ml ( cup) unsweetened applesauce
  • ¼ cup vegetable oil 
  • 
2 large eggs 
  • 
1 cup fresh blueberries

Topping

  • 
3 tablespoons honey
  • 
2 teaspoons old fashioned oats

Instructions

  1. Preheat oven to 350°F (180ºC). Grease a 9 x 5 inch loaf pan and line with overhanging parchment.
  2. Whisk or sift the flours, baking powder, cinnamon and salt. Make a well in the centre.
  3. In a separate bowl, whisk together the brown sugar, buttermilk, applesauce, vegetable oil and eggs. Stir in oats.
  4. Add the egg-buttermilk-oat mixture to the well and stir until just combined. Fold in the blueberries. (save a handful of blueberries to plop top)
  5. Spoon the batter into the prepared pan and bake for 40-55 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
  6. Remove the bread from the oven and lightly brush the top with honey and sprinkle with 1-2 teaspoons oats.

Points to Note

  1. I baked the bread for 55 minutes
  2. 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 240ml, American cup.

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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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