OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD

Oatmeal Molasses Bread - No Yeast Quick Bread image

Provided by Gingernut

Time 50m

Yield 2 loaves, 6 serving(s)

Number Of Ingredients 12

2 cups fat-free buttermilk
1/2 cup oats
1/4 cup unsulphured molasses
2 tablespoons vegetable oil
2 3/4 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup raisins or 1 cup currants
1 tablespoon yellow cornmeal or 1 tablespoon polenta

Steps:

Preheat oven to 400°F.
Combine milk, oats, molasses and oil in a bowl.
Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
Whisk or sift together flours, sugar, salt, baking powder and baking soda.
Add wet mixture to dry mixture and stir just until combined.
Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
Make 3, 1/4 inch deep, diagonal cuts across each loaf.
Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
Let stand about 15 minutes before slicing to serve.