Now a days anything with oats and wholewheat or wholemeal fascinates me!! i want to bake them right away! when i saw this recipe at 7spices and My Recipes i was like wow this is something what i want now! I can make it ahead and freeze and when ever i want it i can just pop it in the microwave and have some wholesome break fast everyday even if i wake up late!
i didn’t have any currants or berries or raisins but these were delicious even without it.
here is the recipe.
1 1/2 C old fashioned rolled oats (not quick-cooking)
1 1/4 C  buttermilk
6  tbsp  unsalted butter
1/2 C  packed dark brown sugar
2  eggs, well beaten
1  C  whole wheat flour
1/4 C  wheat germ
1  tsp  baking powder
1/2 tsp  salt
1/2 tsp  baking soda

1 C currants or raisins

In a medium bowl, combine oats and buttermilk. Let soak for an hour.

2. Meanwhile, preheat oven to 210° C (400° F). Generously grease a loaf pan with butter or margarine. Stir brown sugar and eggs into oat mixture. In a large bowl, stir together flour, wheat germ, baking powder, salt, and baking soda.

3. Melt the butter and set aside to cool slightly. Add oat mixture to dry ingredients. Stir in currants, cranberries (if using) and melted butter, and mix until well combined.

4. Spoon batter into prepared pan. Bake until loaf has risen and is well browned or until the skewer inserted comes out clean, about 40-45 mins.

Note: Let it cool the bread completely before you cut it, or it will crumble. It can be stored up to 4-5 days in refrigerator. It tastes best when microwave it for 10 seconds.

Oatmeal Bread on FoodistaOatmeal Bread

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