- Preheat oven to 350° F. Prepare pans: oil the pan, then cut a strip of aluminium foil or waxed paper as wide as the pan bottom and 6" longer. arrange strip in pan so ends of strip come up ends of pan. Oil strip. (The strip isn't essential, but it makes removing baked loaves from pans a snap.)
- Mix together flours, oatmeal, salt, baking powder, and baking soda. In a separate bowl, mix milk, honey, oil, and molasses. Stir wet and dry ingredients together, just enough to moisten dry ingredients. Don't overmix or bread will be tough.
- Spoon batter into prepared pan(s) and bake, about 40 minutes for small pans, about 60 minutes for larger pan, or until no wet crumbs stick to a toothpick or small skewer inserted into the center of the loaf.
- Let cool for a few minutes, then remove from pans. Slice when cool.
TIP: To make soured milk, add 1 tablespoon vinegar for each cup of milk, let sit a few minutes until milk begins to coagulate.
|Prep Time: 15 minutes|
Container: two 7 x 3 loaf pans, or one larger pan
|-||1 cup oatmeal (rolled oats)|
|-||1 cup rye flour|
|-||1 cup whole wheat flour|
|-||1 teaspoon baking powder|
|-||1 teaspoon baking soda|
|-||1 teaspoon salt|
|-||cup buttermilk or soured milk (see TIP)|
|-||1/4 cup honey (substitute sugar)|
|-||1/4 cup molasses|
|-||1 tablespoon vegetable oil, plus enough to oil pans|