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Oatmeal-Currant Breakfast Bread

Louise Galen serves this easy bread as an accompaniment to bacon omelets. Prep and Cook Time: about 2 hours. Notes: Make sure this bread is completely cool before you cut it, or it will crumble. It’s even better when made a day ahead.

Oatmeal-Currant Breakfast Bread




Leo Gong
 1 1/2 cups rolled oats (not quick-cooking)
 1 1/4 cups buttermilk
 7 tablespoons unsalted butter, divided
 1/2 cup packed dark brown sugar
 2 eggs, well beaten
 1 cup whole wheat flour
 1/4 cup wheat germ
 1 teaspoon baking powder
 1/2 teaspoon salt
 1 teaspoon baking soda
 1 cup currants or raisins
Step 1
1

In a medium bowl, combine oats and buttermilk. Let soak 1 hour.

Step 2
2

Meanwhile, preheat oven to 400°. Generously grease a loaf pan with 1 tbsp. butter. Stir brown sugar and eggs into oat mixture. In a large bowl, stir together flour, wheat germ, baking powder, salt, and baking soda.

Step 3
3

Melt remaining 6 tbsp. butter and set aside to cool slightly. Add oat mixture to dry ingredients. Stir in currants and melted butter, and mix until well combined.

Step 4
4

Spoon batter into prepared pan. Bake until loaf has risen and is well browned, about 40 minutes.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 348Calories from Fat 34
% Daily Value *
Total Fat 13g20%

Saturated Fat 7.1g36%
Cholesterol 82mg28%
Sodium 431mg18%
Total Carbohydrate 52g18%

Dietary Fiber 5.1g21%
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.