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Oatmeal Whole Wheat Quick Bread
May 21, 2006

This was a great recipe. My first non-sweet bread recipe I've made from scratch. Very tasty and delicious. I did as others recommended, and doubled the recipe to create a full-size loaf. I baked it at 350 for 1 hour in a loaf pan, and that was perfect. Substitutes I did: Skim milk instead of whole. Extra virgin olive oil instead of vegetable oil, and I added 1/2 cup of ground flax seeds. Both the olive oil and ground flax added healthy fats to the bread, and the flax also added a little extra fiber and protein. I also didn't grind the oats, either. I like having big pieces of grain in my breads. Thanks for sharing your recipe! It's so nice baking bread at home so you can control what goes into it.

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