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Oatmeal Whole Wheat Quick Bread
Reviews:
December 09, 2007

I bake bread nearly every week, and as we were just about out of bread and out of yeast (and the store didn't have any yeast in stock!), I was looking for a good whole-grain quick bread. This recipe looked like it fit the bill. As others had suggested, I doubled the recipe, used a loaf pan, and baked it for an hour at 350F. I used maple syrup instead of honey and, lazy me, didn't grind the oats. The taste is excellent, and the texture is definitely dense and hearty. This is not a bread one could use for sandwiches, so I'll have to bake something else in a day or two, but I'm glad to have this very quick and delicious recipe. I may try to process the oats a bit next time.

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