Wheat-Oak Snack Bread

(Originally posted by Brandi)

This is a recipe that I got from The La Leche League Cookbook, Whole Foods for the Whole Family. (Which I highly recommend. I am not a member of La Leche League or anything, but their cookbook is great. It focuses on whole foods, inexpensive ingredients and simple recipes.) In its original version, this recipe is South Beach friendly (for my fellow beach babes out there  ) but I modified it a bit just to experiment and so I am including the original recipe and my modifications in bold.

This bread is very easy and versatile. We had it last night with stew and this morning I had a slice with my scrambled eggs. The bread is naturally a bit sweet because of the oats and molasses and with my South Beach palette to not used to sugar, all I did was sprinkle a bit of cinnamon on a buttered slice and it reminded me of cinnamon bread. Hope you enjoy!

1 C whole wheat flour (I used white-wheat)
1 C oat flour (oats processed in food processor) (I used rolled oats)
2 tsp baking powder (I used 1 tsp baking powder and 1/2 tsp baking soda)
1/2 tsp salt (I used a bit less)
1 C milk (I used 1% sour milk–1 T vinegar and the rest milk)
2 T oil
1 T molasses–optional

Combine dry ingredients in bowl. Mix milk, oil and molasses if desired in small bowl. Add to dry ingredients, stirring to moisten. Shape into 1/2-inch thick circle on greased, floured baking sheet. Prick surface with fork. Bake 450 deg. for 10 minutes. Cut into wedges. Yield: 12 servings.

For 12 servings, per serving:

Cal–119, Prot–4g, Carb–18g, Fiber–3g, Fat–4 g
This is assuming whole milk was used.

I combined whole rolled oats with the soured milk and let stand about 30 minutes. Then I added the rest of the wet ingredients and then the dry. Then I proceeded with the rest of the recipe. I cut it into 8 wedges because 12 would have just made the pieces too small for me!