Every once in a while, there is nothing better than going off course from your habitual nutritious breakfasts and enjoying warm, sweet, homemade bread. With a cup of hot coffee or tea? Perfection.
I decided this morning to quickly mix up this favorite recipe and toss it in a loaf pan in the oven. What I love about this easy, unique breakfast bread is that it is not overly sweet and the presence of oatmeal and wheat germ provide a dose of nutrition. Serve it plain or, wow is it good, with a spread of low fat cream cheese.
Oatmeal Currant Bread
1 1/2 c old fashion rolled oats
1 1/4 c reduced fat buttermilk
1 T butter, softened, room temperature
6T butter, melted and cooled slightly
1/2 c packed dark brown sugar
2 eggs, well beaten
1 c whole wheat flour
1/4 c wheat germ
1 t baking powder
1/2 t salt
1 t baking soda
1 c currants
In a medium bowl, combine oats and buttermilk and soak for 1 hour.
Preheat oven to 400 degrees. Grease a loaf pan with 1 T butter.
Stir brown sugar and eggs into oat mixture.
In a large bowl, combine dry ingredients.
Add dry ingredients to oat mixture and then stir in melted butter and currants until combined.
Transfer batter into prepared pan and bake until loaf is set and a golden brown color, approximately 40 minutes.