Oat Bread Days

  

              In our house, we rotate through seasonal foods. First the fruits and veggies, eating whatever is ripe and fresh every day until it is out of season (or every other day, when it is zucchini). But we also have seasonal baked goods, like pies and quick breads. It started years ago, when there were too many yummy things in December and Mark suggested that we just shift some of them to other seasons. Now, we spread various lentil soups out over months of winter and early spring and quick breads each have their season. We just finished the zucchini bread season, and I broke out the oat bread recipe last week, before we went camping. It is perfect because we are often purchasing fresh oatmeal and wheat berries in late September, so it reflects the harvest season.

Oat Bread

1.5 c oatmeal

1.25 c buttermilk

6T oil

.5 c brown sugar

2 eggs

1.25 c fresh ground whole wheat flour

1 t BP

.5 t salt

1t BS

1 cup small dried fruit—currants, blueberries, raisins….

Soak the oats in the buttermilk for a couple of hours. Mix in wet ingredients, then the dry. Pour into a greased loaf pan and bake in 400 degree oven until done.