SAVORY OATMEAL PAN BREAD

Savory Oatmeal Pan Bread image

This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.

Provided by Martha Rose Shulman

Categories easy

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

110 grams (1 1/8 cups) rolled oats
70 grams (1/2 cup plus 1 tablespoon) whole wheat pastry flour
10 grams (2 1/4 teaspoons) baking powder
4 1/2 grams (scant 3/4 teaspoon) salt
1 gram (1/4 teaspoon) freshly ground pepper
150 grams (1/2 cup plus 1 tablespoon) milk
110 grams (2 extra large) egg
1/2 cup fresh herbs, such as parsley leaves, sage, marjoram, thyme, dill, chopped (1/3 cup chopped)
50 grams (3 tablespoons) grated onion
4 tablespoons extra virgin olive oil

Steps:

Preheat the oven to 400 degrees.
Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except 2 tablespoons of the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 130 milligrams, Sugar 1 gram, TransFat 0 grams