Oatmeal Whole Grain Quick Bread Recipe

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Oatmeal Whole Grain Quick Bread

Contributed by: Melinda

The basic recipe for this came from Recipe Zaar or All Recipes (?), but I've modified it to suit my own taste. It is very easy to modify. Make sure there are no additives or preservatives in the ingredients you use and that your whole wheat flour is hard wheat, unrefined. This bread is very dense and doesn't rise much. I typically add about 1/2 cup toasted sliced almonds and 1/2 cup chopped dried turkish apricots. Either way, it is delicious spread with strained plain low-fat yogurt*.

1 cup whole grain rolled oats (not quick cooking)
1 cup whole wheat flour
1/2 cup flax meal (ground flax seeds)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup nonfat milk
1 tablespoon agave syrup
1 tablespoon olive oil
1/2 cup diced dried apricots
1/2 cup sliced, toasted almonds

Preheat oven to 450º
Lightly oil a baking tray (cover with foil and oil the foil for easy clean-up)
Combine flour, oats, flax, soda and salt
Add apricots and almonds
Blend liquid ingredients
Mix dry and liquid together quickly, but thoroughly
Using a spatula, roll the batter out onto the oiled baking tray into the shape of a ball
Using the spatula, form the ball into a disk shape of even thickness
Bake for 20 minutes up to 25 minutes - the surface will be nicely browned

*Most yogurt has quite a bit of moisture. To get a very thickened, firm yogurt with a consistency similar to softened cream cheese, place yogurt into an absorbent paper lined strainer set over a bowl in the refrigerator. I cover the yogurt with plastic wrap and leave it for 24 hours. The result is a very, very thick yogurt. It is easy to use in recipes in place of sour cream and also makes a very good spread for bread. Yogurt has enzymes that are essential for digestion and allow the body to absorb the nutrients in the food we eat.

Questions about this recipe?