Savory Oatmeal Pan Bread
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 110grams (1⅛ cups) rolled oats
- 70grams (½ cup plus 1 tablespoon) whole wheat pastry flour
- 10grams (2¼ teaspoons) baking powder
- 4½grams (scant ¾ teaspoon) salt
- 1gram (¼ teaspoon) freshly ground pepper
- 150grams (½ cup plus 1 tablespoon) milk
- 110grams (2 extra large) egg
- ½cup fresh herbs, such as parsley leaves, sage, marjoram, thyme, dill, chopped (⅓ cup chopped)
- 50grams (3 tablespoons) grated onion
- 4tablespoons extra virgin olive oil
Nutritional analysis per serving (10 servings)
140 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Advance preparation: This will be good for a couple of days but then will dry out.
Private Notes
Comments
I loved this bread. Like stated in the description, it’s thick and dense like a skillet cornbread. I used a mix of rosemary, sage, and thyme. I just used regular whole wheat flour instead of the pastry type and it seemed to work just fine. No need for a stand mixer either.
You use 2 tablespoons for the batter and 2 for the pan.
People complaining about another NYT poorly proofed recipe might want to consider how they may or may not proofread recipes. For, if the recipe is not clear, one simply need not make it and can ask nicely for clarification. There is no need to be cruel in your comments. Martha Rose Shulman knows how to turn breads and beans. I’ve made so many scrumptious meals with her recipes.. As one who craves beans and breads, I’m so grateful to her for her research, time and diligence.
I didn't have any whole wheat pastry flour so just used AP. I also wanted something on the sweeter side, so swapped out the onion and herbs for 2 Tbs brown sugar as suggested by another commenter. I don't have a 9" skillet so used my 10" skillet instead. My results: a lovely, chewy granola-y type bread only 1" high but dense and fabulous warm with salted butter. Would I make it again? Unsure, but for all my substitutions it was still pretty tasty.
This was fantastic and actually the perfect texture to make into a dressing. I only had one egg on hand (oops!) so I subbed in a half cup of greek yogurt and a splash more milk. This resulted in a thicker, faster setting bread. I went heavy on the herbs: sage, thyme and rosemary. I also did a fine red pepper mince. Delightful.
We really enjoyed this. I had to substitute dried herbs and dried minced onion, and that worked well too. Nice to find a quick bread that’s not soda or corn bread.