Oatmeal Bannock Low Fat Recipes

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CLASSIC OAT BANNOCK BREAD RECIPE



Classic Oat Bannock Bread Recipe image

This bannock bread recipe is quick to make. Hearty and delicious, it is also ideal for breakfast and dessert when a not-too-sweet dessert is desired.

Provided by Terri Wuerthner

Categories     Breakfast     Brunch     Snack     Bread

Time 40m

Number Of Ingredients 9

1 tablespoon corn oil
2 1/4 cups all-purpose flour
3/4 cup rolled oats (not instant oats)
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
4 ounces butter (melted and cooled)
1/2 cup water (or more if needed)
Garnish: butter, jam, syrup, and honey

Steps:

  • Serve and enjoy!

Nutrition Facts : Calories 361 kcal, Carbohydrate 52 g, Cholesterol 34 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 493 mg, Sugar 16 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g

OATMEAL BANNOCKS



Oatmeal Bannocks image

Adapted from the cookbook "The Secrets of Jesuit Breadmaking." Awesome bread, my family eats a lot of it in the fall and winter months and enjoy it particularly with Cock-a-leekie Soup (recipe #7702).

Provided by BothFex

Categories     Yeast Breads

Time 1h40m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 9

2 1/2-3 cups flour
1/3 cup sugar
3/4 teaspoon salt
1 cup rolled oats
2 tablespoons yeast
1/2 cup milk
1/2 cup water
4 tablespoons butter
1 egg, beaten

Steps:

  • Mix 3/4 cup flour, the sugar, salt, oats, and yeast thoroughly.
  • Milk butter in sauce pan. Add milk and water and heat till just warm.
  • Add milk mixture to flour-oat mixture and beat for 5 minutes.
  • Add egg and another 1/2 cup of flour and continue beating for another 5 minutes, adding more flour until bread pulls away from the side of the bowl.
  • Turn bread out on a lightly floured surface and knead 8-10 minutes till smooth and elastic- adding flour as needed.
  • Lightly spray a bowl with cooking spray, add dough. Lightly spray dough with cooking spray. Cover bowl with plastic wrap and let it raise in a warm place till doubled in bulk (about 45 minutes).
  • Punch down dough. Divide in two and roll out each half into an 8" circle.
  • Spray two 8" round cake pans with cooking spray. Add dough (one to each pan) and with a knife gently score each loaf into 8 wedges (don't cut all the way through the dough).
  • Lightly cover with plastic wrap (or a tea towel) and let rise until doubled in bulk (about 30 minutes).
  • Bake at 375F for 20 minutes.

Nutrition Facts : Calories 146, Fat 4, SaturatedFat 2.2, Cholesterol 21.9, Sodium 139.1, Carbohydrate 23.4, Fiber 1.3, Sugar 4.3, Protein 4.1

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