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Buttermilk Oatmeal Flax Quick Bread
Dense, moist, and slightly nutty, this hearty quick bread relies on ground flaxseed instead of eggs or heavy oils. You'll mix whole wheat flour, rolled oats, and tangy buttermilk to create a wholesome loaf that's naturally sweetened with dark brown sugar. It's a simple bake that doesn't require a mixer or yeast. Slice it thick and serve it toasted with butter alongside your morning coffee.
Ingredients
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- 2 ⁄ 3 cup packed dark brown sugar
- ½ cup old-fashioned oats
- 1 ⁄ 3 cup ground flaxseed or flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 2 ⁄ 3 cups buttermilk
- 1 tablespoon old-fashioned oats
Instructions
- 1Preheat the oven to 350°F and coat an 8x4-inch loaf pan with nonstick cooking spray.
- 2Whisk the whole wheat flour, all-purpose flour, brown sugar, a half cup of oats, ground flaxseed, baking soda, and salt together in a large bowl. Pour in the buttermilk and stir just until the dry ingredients are moistened. Overmixing will make the bread tough.
- 3Transfer the batter into the prepared loaf pan and scatter the remaining tablespoon of oats over the surface.
- 4Bake for 45 to 55 minutes. The bread is ready when a toothpick inserted into the center comes out clean. Let the loaf rest in the pan for 5 minutes.
- 5Run a knife around the edges to loosen the bread, then turn it out onto a wire cooling rack. Let it cool completely for about 2 hours before slicing. Cutting it while warm can cause the loaf to crumble.
Notes
- Ingredient tip: The ground flaxseed acts as a binder and provides moisture, replacing the need for eggs and heavy oils.
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Serving: Toast individual slices and spread with butter or jam for a hearty breakfast.