This is a great recipe for using up the milk in your refrigerator that somehow went sour. If you don't have sour milk, not to worry, you also can use a combination of yogurt and regular milk or even buttermilk. The bread is barely sweetened with a couple of tablespoons of molasses. Raisins provide the real hit of sweetness, and chopped walnuts provide crunch as well as extra nutrition. The bread is whole-grain, with a combination of oats and white whole-wheat flour, so is great for limiting blood sugar spikes. Just as important, the bread tastes good. It's moist and tastes of oats, raisins, and nuts, with a hint of molasses and cinnamon--just right for toasting and munching with a bit of butter or cheddar cheese. We like the bread for dinner as well as breakfasts and simple snacks. Enjoy!
Sour Milk Oatmeal-Raisin Bread -- Makes 4 Mini Loaves or a Large Loaf
2 1/2 cups of sour milk (or use 1 1/4 cups each plain yogurt and milk or substitute
buttermilk)
1 1/2 cups of quick oats
1/4 cup of canola oil
2 tablespoons of molasses
1 large egg
1 cup of white whole-wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/4 - 1/2 teaspoon of salt (depending on how salty you want the bread--we like it with
only 1/4 teaspoon of salt)
1/2 cup of chopped walnuts
1/2 cup of raisins
In a large bowl mix well the sour milk, oats, oil, molasses, and egg and let the mixture stand for about 10 minutes. Add to the wet mixture the white whole-wheat flour, baking powder, baking soda, cinnamon and salt and mix them in until just combined. Fold in the walnuts and raisins. Coat four mini loaf pans well with non-stick cooking spray or, if you are baking in a regular oven, you can use a larger loaf pan. Divide the batter evenly among the pans.
Air Fryer: Air fry the mini loaves at 325 degrees for 20-25 minutes or until golden and a pick inserted in the center of a loaf comes out with no wet batter attached.
Regular Oven: Bake mini loaves at 350 for 30-35 minutes or a regular size loaf for 45-55 minutes or until a pick inserted in the center of a loaf comes out with no wet batter attached.
Let the loaves cool in their pans for at least 10 minutes before removing them to cool completely.
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