Whole wheat loaf

Yield: 1 Servings

Measure Ingredient
2 cups Whole wheat flour
2 cups All-purpose white flour
2 teaspoons Double-acting baking powder
1 teaspoon Baking soda
1 teaspoon Salt
2 tablespoons Brown sugar
1 large Egg; slightly beaten
2 cups Buttermilk
large Oatmeal flakes

I would like to thank every one who has replied to my request for things to make with cooked oatmeal. In appreciation, I am including a wonderful recipe for a very delicious bread which can be ready for the oven in no more than 5 minutes. I've made lots of times, and people just love it. Its from a cookbook called "Diane Clement At The Tomato". According to the book, The Tomato is (or was, if it no longer exists) a Vancouver restaurant. The cookbook, I suspect, had a very small circulation as I have rarely seen it in book stores. Anyway, here it is: In large bowl, combine all the dry ingredients. In a separate bowl, whisk the egg and the buttermilk. Add to the dry ingredients, stirring to form a ball. The dough will be slightly soft. Dust a board generously with large oatmeal flakes, turn out the dough, and knead about 10 times to cover with the flakes and form a round ball. Cut a cross lightly on top of the loaf and place on a buttered cookie sheet. Bake at 375 degrees F for about 45 to 55 minutes, or until it sounds hollow when you tap the bottom of the loaf.

Serve warm.

You can vary the batter by adding raisins, apricots, sunflower seeds, and a little cinnamon for a delightful fruit bread.

Posted to Bakery-Shoppe Digest V1 #225 by "LAROSE, JOSEE" <JOSEE.LAROSE@...> on 1997,

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