Cookbook:Quick Oat Bread
|Quick Oat Bread|
Ingredient Volumetric/Count [note 1] Weight Baker's % [note 2] White whole wheat flour 1⅓ cups 185 g (6½ oz) 56.92% All-purpose flour 1 cup 140 g (2 oz) 43.08% Baking powder 2¼ tsp 8 g 2.46% Salt 1¼ tsp 7 g 2.15% Baking soda ¼ tsp 1 g 0.31% Quick-cooking (not instant) oats 1 cup 110 g (4 oz) 33.85% Plain low-fat yogurt 1 cup minus 2 tbsp 270 g (9½ oz) 83.08% Egg, beaten 1 ea. 60 g (2 oz) 18.46% Canola oil ¼ cup 55 g (2 oz) 16.92% Honey ¼ cup 85 g (3 oz) 26.15% Low-fat milk ¾ cup 185 g (6½ oz) 56.92% Total n/a 1106 g 340.31%
- Preheat oven to 375°F.
- Butter a 9x5-inch loaf pan; set aside.
- In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside.
- In a medium bowl, combine oats, yogurt, egg, oil and honey, then stir in milk until combined.
- Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible.
- Scrape batter into prepared pan and smooth the top.
- Bake 40 to 50 minutes, until a wood pick tests clean.
- During the last few minutes of baking, tent with foil to prevent over-browning if needed.
- Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool.
- Serve slightly warm.
Notes, tips, and variations Edit
- One manufacturer of white whole wheat flour is King Arthur brand.
- To avoid compacting the flour while measuring it, spoon the flour into the measuring cup instead of digging it down into the flour. Then run a flat knife over the top edge of the cup to scrape off the excess.