Oatmeal-Currant Breakfast Bread Recipe

Name: Oatmeal-Currant Breakfast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups rolled oats (not quick-cooking); 1 1/4 cups buttermilk; 7 tablespoons unsalted butter, divided; 1/2 cup packed dark brown sugar; 2 eggs, well beaten; 1 cup whole wheat flour; 1/4 cup wheat germ; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 cup currants or raisins

Servings: persons

1 1/2 cups rolled oats (not quick-cooking)
1 1/4 cups buttermilk
7 tablespoons unsalted butter, divided
1/2 cup packed dark brown sugar
2 eggs, well beaten
1 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup currants or raisins

1
In a medium bowl, combine oats and buttermilk. Let soak 1 hour.
2
Meanwhile, preheat oven to 400u00b0. Generously grease a loaf pan with 1 tbsp. butter. Stir brown sugar and eggs into oat mixture. In a large bowl, stir together flour, wheat germ, baking powder, salt, and baking soda.
3
Melt remaining 6 tbsp. butter and set aside to cool slightly. Add oat mixture to dry ingredients. Stir in currants and melted butter, and mix until well combined.
4
Spoon batter into prepared pan. Bake until loaf has risen and is well browned, about 40 minutes.
5
Note: Nutritional analysis is per serving.

1095

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups rolled oats (not quick-cooking), 1 1/4 cups buttermilk, 7 tablespoons unsalted butter, divided, 1/2 cup packed dark brown sugar, and more.

Yes, Oatmeal-Currant Breakfast Bread falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal-Currant Breakfast Bread

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