Savory Oat Bread

By Jackie618

Ingredients

• 1 cup Quick Cooking Steel Cut Oats
• 1 cup Buttermilk
• 1/4 cup dried or 1/3 cup packed in oil, rinsed Sun Dried Tomatoes
• (1 cup Boiling Water for dried sun dried tomatoes)
• 2 Eggs, slightly beaten
• 1/2 cup Olive Oil
• 1 cup Unbleached White Flour
• 1/2 cup Whole Wheat Flour
• 1/2 tsp Sea Salt
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 cup Feta Cheese, crumbled
• 1/4 cup Green Onions, sliced 1/4″

Details

Adapted from bobsredmill.com

Preparation

Step 1

In a large bowl, combine oats and buttermilk and let stand 1 hour. Pour boiling water over dried sundried tomatoes, if using, to rehydrate and let stand 15 minutes.

Preheat oven to 400°F. Lightly oil an 8 x 4-inch loaf pan or line a muffin tin with paper liners. Drain sundried tomatoes, reserving soaking liquid, and roughly chop.

Sift together flours, salt, baking powder and baking soda. Add egg and oil to oat mixture, stirring until just combined.

Add dry ingredients to oat mixture, stirring until just combined. Fold in sundried tomatoes, feta and green onions. If batter seems very thick, add reserved tomato soaking liquid, about 2 Tbsp, until the batter reaches a thick yet pourable consistency.

Pour batter into prepared pan and tap gently on the counter to release any large air bubbles. Bake until a tester comes out clean, about 25 – 30 minutes for muffins or 35 – 40 minutes for a loaf.

Serve warm.