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Step 6: Bake the Oatmeal Bread
Pour the Batter: Transfer the batter into the greased loaf pan, spreading it out evenly.
Top with Extra Seeds (optional): If you like, sprinkle some extra sesame seeds or chopped walnuts on top for added texture and visual appeal.
Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Cool in the Pan: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and Serve: Once fully cooled, slice the bread and serve it with your favorite toppings, such as butter, jam, or even avocado. Enjoy!
Cooking Tips:
Texture Adjustments: If you prefer a denser bread, you can reduce the baking powder to 1 teaspoon. For a fluffier texture, try adding a bit more yogurt or using quick oats instead of rolled oats.
Add Sweetness: If you prefer a slightly sweeter version, you can add 1-2 tablespoons of honey or maple syrup to the wet ingredients. This can balance the savory flavor of the sesame seeds and walnuts.
Variations: Feel free to experiment by adding other seeds, such as sunflower seeds or chia seeds. You can also substitute walnuts with pecans or almonds.
Gluten-Free Option: Ensure that you use certified gluten-free oats if you are making this recipe for someone with gluten sensitivities.
Storage:
Room Temperature: Store the bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
Refrigeration: To extend its shelf life, refrigerate the bread in an airtight container. It will last for up to 1 week in the fridge.
Freezing: You can freeze individual slices for up to 3 months. Wrap each slice in plastic wrap and store them in a freezer-safe bag. To reheat, thaw overnight in the fridge and toast or warm in the oven.
Nutritional Facts (Per Slice):
Calories: 150 kcal
Carbohydrates: 24g
Protein: 6g
Fat: 5g
Fiber: 4g
Sugar: 2g
Sodium: 200mg
Calcium: 80mg
Iron: 1.5mg
FAQs:
1. Can I use quick oats instead of rolled oats?
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