Advertisement
Oatmeal Bread
- Difficulty
Easy
Published 2003
This striking loaf is a rich brown on the inside with a light speckled crust, which is caused by lining the tin with rolled oats.
Ingredients
175 g 6 oz 50 g 2
Method
Grease the tin well with lard or oil and coat the base and sides with rolled oats.
Mixing Dough
Put oats, lard, butter or oil and salt into a bowl. Dissolve the molasses in the lukewarm water
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe