Oat Flour Bread Recipe

Oat Flour Bread Recipe

Oat flour bread

Oat flour is simply whole oats ground to a powder, and it is even sometimes labeled “oatmeal flour.” It lends this bread the subtle taste of oatmeal, as well as a sturdy, chewy character. The loaf is crumbly when warm, and will cut more easily at room temperature.
A piece of this bread and some fruit are a wonderful way to begin the day; for a special breakfast, I like this toasted and spread with apple source or pear preserves see recipe for pear ginger jam.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 10 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American, Canada, England, Italian, Mexican
Servings 1 Medium Loaf
Calories 270 kcal


  • Loaf pan
  • Oven
  • A medium bowl
  • A small bowl


  • ½ cup (3 oz/90g) bulgur
  • ¾ cup (6fl oz/180ml) water, boiling
  • 1 ½ cups (7 ½ oz/235 g) whole-wheat (whole meal) flour
  • ½ cup (2 ½ oz/75 g) all purpose (plain) flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup (2 oz/60 g) firmly packed Brown sugar
  • 1 ½ cups (12 fl oz/375 ml) milk
  • 2 eggs
  • 1/3 cup (3 oz/80 g) vegetable Shortening, melted
  • ½ cup (2oz/60 g), chopped toasted Pecans


  • Preheat an oven to 375˚F (190˚C).
  • Grease and flour a medium (8 1/2 –inch/21-cm)loaf pan.
  • In a medium bowl stir and toss together theall-purpose flour, oat flour, brown sugar, baking powder, baking soda and salt. . Set aside.
  • In a small bowl whisk together the buttermilk,egg and olive oil until smooth.
  • Stir in the raisings and nuts.
  • Add to the combined dry ingredients and stirjust until blended.
  • Spread evenly in the prepared pan.
  • Bake until a thin wooden skewer inserted in thecenter of the bread comes out clean, about 50 minutes.
  • Cool in the pan for 10 minutes, then turn outonto a wire rack to cool completely.
Keyword Oat flour bread
Oat Flour Bread Recipe
Oat flour bread

Some other Bread Recipe

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