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Walnut-Rosemary Oat Quick-Bread Mix

Makes 1 loaf, about 12 servings
Time 1 hr 15 min
This wonderfully savory bread is terrific with soups and stews, with cheese, or just as a snack loaf. The mix couldn’t be easier both to put together and to mix up and bake. For a vegan version, you can substitute plain almondmilk for cow’s milk.
Ingredients
  • For the mix
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon ground black pepper
  • 1 cup whole wheat flour
  • 2/3 cup quick-cooking oats
  • 3/4 cup chopped walnuts
  • To prepare
  • 1 1/2 cup reduced fat (2%) milk
  • 1/2 cup canola oil or extra-virgin olive oil
  • 1 tablespoon sugar
  • 1 1/2 teaspoon dried rosemary
  • 1/2 teaspoon fine sea salt
Method

For the mix:
Whisk together all-purpose flour, sugar, rosemary, baking powder, baking soda, salt and pepper in medium bowl. Spoon the mixture into a 1-quart jar. Add whole wheat flour, oats and walnuts to the jar in layers. Package for gift giving with our downloadable gift tag.

To prepare:
Preheat the oven to 350°F. Pour mixture into a medium bowl and stir in milk and canola oil. Spoon mixture into a greased and floured 9x5-inch loaf pan and bake until browned on top and a toothpick inserted into center of the loaf comes out clean, about 50 minutes. Cool in the pan 10 minutes, then cool on a rack completely.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • For the mix
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon ground black pepper
  • 1 cup whole wheat flour
  • 2/3 cup quick-cooking oats
  • 3/4 cup chopped walnuts
  • To prepare
  • 1 1/2 cup reduced fat (2%) milk
  • 1/2 cup canola oil or extra-virgin olive oil
  • 1 tablespoon sugar
  • 1 1/2 teaspoon dried rosemary
  • 1/2 teaspoon fine sea salt