Kristen’s note: This is an easy, no-yeast, no-knead, no-rise loaf of bread that I wanted Lisey to learn how to make. Because as I told her, she can’t just live on cupcakes and cookies when she leaves home!
This bread uses baking powder to rise, the same way muffins do, which means that the texture isn’t quite like regular sandwich bread, and it doesn’t keep nearly as well as yeast bread does. So, bake it the day you want to use it, and freeze leftovers if you’re not going to use them promptly.
Here’s how to make a loaf:
First, combine the liquid ingredients and mix them up. You can do this in a measuring cup.
Next, mix the dry ingredients together in a bowl.
Add the wet ingredients to the dry ingredients and stir gently. Spread the batter into a greased cake pan.
Kristen’s note: the recipe calls for an 8-inch cake pan, but mine is 9 inches. Use either, but a 9-inch pan will make a shorter loaf that won’t need to be baked as long.
Then sprinkle with 1-2 tablespoons of oatmeal.
Bake for 40-45 minutes (8 inch pan) or 35-40 minutes (9 inch pan).
Take the bread out of the pan and let it cool on a wire rack.
Oatmeal Whole Wheat Loaf
2 cups all purpose flour
1 cup whole wheat flour
1/2 cup quick-cooking oats
1/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
3 tablespoons oil
1 to 2 tbsp. quick cooking oats
Preheat oven to 350° F.
Grease the bottom of an 8 inch cake pan. Mix the all purpose flour, whole wheat flour, 1/2 cup oats, sugar, baking powder, and salt in a big bowl.
Mix together the oil, egg, and milk in a small bowl. Add to the dry ingredients and mix gently.
Spread the dough in the greased pan and sprinkle the top with the 1-2 tablespoons quick-cooking oats.
Bake for 42-45 minutes (35-40 if using a 9-inch cake pan).
(yield: makes 1 16-slice loaf.)