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Oatmeal Flax Bread
This hearty quick bread combines whole wheat flour, rolled oats, and tangy buttermilk for a wholesome bake. Ground flaxseed replaces the need for eggs and heavy oils, giving the loaf a moist, dense crumb and a slightly nutty flavor. Dark brown sugar adds a touch of deep sweetness to balance the savory grains. It makes an excellent companion for morning coffee or a light afternoon snack.
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. Transfer the batter into the prepared loaf pan and scatter the remaining tablespoon of oats over the surface.
- 3Bake 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.
- 4Run 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.