I just have too many oats. I’m sick of date squares, I don’t like oatmeal, and I’m not a fan of granola. I was searching ways to use up the kilo of rolled oats I have leftover from last summer, and I found a recipe with ingredients I already had. SCORE! It’s a super dense bread, but it’s soft and chewy, with a beautifully crispy crust. Oh yes.
If any of you have more ideas for using up rolled oats, let me know! I have half a giant bag left, and I’d be willing to explore new, oat-y things. Except for the aforementioned date squares, oatmeal and granola. I’ve had an on-off relationship with oatmeal. I tried it in high school and it was okay. But then I had it again in university, the texture was just ruined.
- 7 oz rolled oats (2 cups)
- 2 1/4 cups flour
- 1 3/4 tsp baking soda
- 1 1/4 tsp sea salt
- 1 3/4 cups buttermilk
- 1 tsp poppy seeds
- 1 tbsp rolled oats for sprinkling
Preheat oven to 400F
- Blitz rolled oats in a food processor until fine. Mix with flour, baking soda, and salt together.
- Make a well for the buttermilk and slowly incorporate until you get a solid dough. Gently knead to get the dough to gather together. Don’t over-knead because you don’t want it to be tough.
- Shape dough and place in a greased and lined loaf pan.
- Use a sharp knife to make slits on top for the bread to expand. Use a pastry brush to slather some more buttermilk on top, and sprinkle with whatever seeds you want on top. I used poppy seeds and rolled oats.
- Bake for 30 minutes on middle rack, then 20 minutes on the top rack to get the top nice and crusty. Remove from oven and take out of the pan so it doesn’t over-bake. Cut and enjoy with pb and honey =) yummmmmmmm.