Ingredients Jump to Instructions ↓

  1. 1 3/4 cupsall-purpose flour

  2. 3/4 cupwhole wheat flour

  3. 1/2 cupregular rolled oats, toasted*

  4. 3 tablespoonstoasted wheat germ

  5. 3 tablespoonssugar

  6. 2 1/2 teaspoonsbaking powder

  7. 1/4 teaspoonsalt

  8. 1 1/3 cupsfat-free milk

  9. 1/4 cuprefrigerated or frozen egg product, thawed

  10. 2 tablespoonscooking oil

  11. 1 tablespoontoasted wheat germ

Instructions Jump to Ingredients ↑

  1. Directions Coat the bottom and side of an 8x1 1/2-inch round baking pan with cooking spray; set aside. In a large bowl stir together the all-purpose flour, whole wheat flour, toasted oats, the 3 tablespoons wheat germ, the sugar, baking powder, and salt. In a medium bowl combine the milk, egg product, and oil. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Spread the batter into the prepared baking pan. Sprinkle with the 1 tablespoon wheat germ. Bake in a 375° oven for 35 to 40 minutes or until golden brown and a wooden toothpick inserted near center comes out clean. Cool bread in pan on a wire rack for 10 minutes. Remove from pan. Serve warm. Note: To toast rolled oats, place in a shallow baking pan. Bake in a 350° oven for 5 to 8 minutes or until oats are lightly browned, shaking pan once.


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