19 September, 2015

Oat Bread

Oat bread was first mentioned in The Outcast of Redwall. I chose to make it a very plain, unsweetened bread which bakes up with a crispy crust and a creamy inside. The result is great when toasted up and topped with virtually anything, sweet or savory. If you want to make the bread sweeter, I would add a tablespoon of honey to the wet ingredients and perhaps a touch of vanilla extract. You also could add in all types of spices to make it nicer for savory toppings if you wish. Finally, if you're not vegan you could replace the milk with buttermilk to add a rich, creamy tang (if you do this, omit the vinegar).

Oat Bread

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Yield: 1 loaf, about 8 slices


  • 1 cup rolled oats
  • 1 cup white whole wheat flour
  • 1 tsp baking powder
  • 1 tablespoon canola oil
  • 2 tsp apple cider vinegar
  • 1 cup milk

  1. Preheat oven to 350F.
  2. Place the oats in a food processor and pulse until you have a fine flour.
  3. Add the oat flour to the whole wheat flour and baking soda and whisk.
  4. Add the oil, vinegar, and milk and mix until you have a thin batter.
  5. Pour the batter into a greased loaf pan and bake for approximately 30 minutes, or until golden brown.

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