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
Oatmeal Quick Loaf-printable version
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 egg
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.)
{ 13 comments… read them below or add one }
This looks delicious! Do you think it’s possible to use regular rolled oats instead of quick cooking?
How will altitude affect this recipe? I just relocated to Colorado and was excited to see a bread recipe without yeast but I don’t know how to proceed because of the altitude here in Colorado. Can you help with that? Thanks.
Our cookbook says to use a 9-inch pan instead of an 8-inch, but that’s the only change.
Is it possible to make a printable version also? Thanks for considering.
There’s one already in there.
Just look right below the recipe title at the bottom, click on the printable version, and a PDF will open.
Thank you for this recipe! I was just thinking that I need to venture into making some bread instead of buying, and this looks very easy. Nice job ladies!
Now… what toppings might go good on this? Cheese (the melty variety)? Peanut Butter? (That might be weird…), Jam/jelly? Got a favorite for me to try when I make this??
Try pumpkin butter! I just fell in love with it!
This looks good! I will try it…
Fab fab fab! My Daughter Leah will love giving this a go! Thank you Lisey!
I only have Old Fashioned rolled oats. Will that work?
The bread turned out good. I think I need to raise the temperature the next time I make it because I had to cook it a lot longer then 42 minutes. Thanks for sharing the recipe!!
This is a great recipe. I try to make this every time we have soup for dinner. So easy and so good! Thanks!