Herbed Oatmeal Bread Recipe

The best delicious Herbed Oatmeal Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Herbed Oatmeal Bread recipe today!

Hello my friends, this Herbed Oatmeal Bread recipe will not disappoint, I promise! Made with simple ingredients, our Herbed Oatmeal Bread is amazingly delicious, and addictive, everyone will be asking for more Herbed Oatmeal Bread.

What Makes This Herbed Oatmeal Bread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Herbed Oatmeal Bread.

Ready to make this Herbed Oatmeal Bread Recipe? Let’s do it!

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Ingredients & Directions


1 c All-purpose flour
1 c Whole wheat flour
1 1/4 c Quick-cooking oats
1 tb Baking powder
1 pn Salt
1 lg Egg
1/4 c Honey*
1 1/2 c Buttermilk or
1 1/2 c Soured milk
1/2 ts Caraway seeds
1 ts Dried, crumbled herbs**
1 tb Unsalted butter; melted

*Heat the honey until it’s liquefied.

**Dried herbs such as tarragon, thyme and marjoram.

Grease a 9 x 5″ loaf pan.

In large mixing bowl, combine flours, oats, baking powder and salt.

In a smaller, separate bowl, whisk together egg, honey and buttermilk until
well blended. Stir in caraway seeds and herbs.

Pour all at once over dry ingredients; blend together with a wooden spoon
or spatula until evenly combined. Pour into prepared pan; brush top with
melted butter.

Bake at 350 F. for 50 minutes, or until toothpick inserted in center comes
out clean. Cool slightly in pan, then turn onto a wire rack. Bread freezes
well.

To vary, add 1 tb minced, sauteed onion; chopped, cooked bacon; or grated
Cheddar cheese.

Enright suggests serving this bread with lamb stew.

From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 20. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.

From


Yields
1 Med. loaf

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