Oatmeal Flax Bread

Dense and chewy with whole grains, this makes awesome toast for breakfast, or a great go-along for soups and salads. Flaxseed replaces the oil and eggs used in other quick breads.

1 ½ C. whole wheat flour
1 C. all-purpose flour
2/3 C. packed brown sugar
½ C. old-fashioned oats
1/3 C. ground flaxseed or flaxseed meal
1 tsp. salt
1 2/3 C. buttermilk

Preheat oven to 350º. Coat an 8×4” bread pan with nonstick spray.

In a large bowl, combine the flours, sugar, oats, flaxseed and salt. Stir in the buttermilk just until mixed. Pour batter into the pan and sprinkle with 1 T. oats. Bake about 45 minutes or until a pick inserted in the center comes out clean. Cool 5 minutes before removing from pan to cool on a rack. Cool completely—at least 2 hours—before slicing.

Kitchen Hint: No buttermilk? Stir 2 T. white vinegar or lemon juice into milk and let stand 5 minutes. This bread freezes well, so I always double the recipe.

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