Oatmeal-Currant Breakfast Bread Recipe

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.

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

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

Step 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

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

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

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories348

% Daily Value *
Total Fat 13g17%

Saturated Fat 7.1g36%
Cholesterol 82mg28%
Sodium 431mg19%
Total Carbohydrate 52g19%

Dietary Fiber 5.1g19%
Protein 9.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Oatmeal-Currant Breakfast Bread