Monday, May 9, 2011

Maple Oat Buttermilk Bread

My mother in law loves bread. She is the person who will eat or try all the bread in the bread basket at a restaurant. Oh and she will take any leftover bread home too. So for Mother's Day brunch I made sure there was enough carbohydrate items for her.

This maple oat buttermilk bread is so yummy you would never know there were oats inside or whole wheat flour.

1 1/4 cups all purpose white flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1/2 cup maple syrup
3 tablespoons lightly packed brown sugar
1 1/2 cups buttermilk
3/4 cup quick oats


1. Preheat oven to 350 degrees. Spray a loaf pan with vegetable oil spray.

2. Whisk together the white flour, whole wheat flour, baking powder, baking soda, and salt.

3. In another bowl, whisk the egg with the oil until smooth. Whisk in the maple syrup, brown sugar, and buttermilk. Stir in the oats.

4. Add the wet mixture to the dry mixture and stir to combine. Do not over mix. Pour the batter into the prepared pan, smooth the top, and bake until the bread is a golden brown. About 1 hour. The edges should pull away slightly from the sides of the pan. A tester inserted in the center should come out clean.

5. Cool in the pan for about 10 minutes and then cool on a rack before slicing.

The bread turned out nicely. I think next time I might bake for a little less time. But with so many dishes going on for Mother's Day kinda got side tracked. Either way it was still yummy with butter or dipped in maple syrup.



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