Considering my diet for the last month has been exclusively PB&J, granola bars, string cheese, and hard-boiled eggs, it’s hard to believe 1. that I am not, in fact, a 6-year-old and 2. that I decided to whip up something so supremely…healthy.
Oatmeal Wheat Germ Soda Bread!
My inspiration? A large bag of unused wheat germ, and a lack of patience for yeasty business.
I adapted a regular Irish Soda Bread recipe that optioned wheat germ, and added some extra goodness. I think my baking soda had seen fresher days since my loaf didn’t get a whole lot of “lift,” but the taste was spot-on. It’s not sweet like some Irish soda breads, but does get some sweet-ish hints from the oats and the almonds. Nice, hearty, and filling, and with none of those unpronounceable ingredients like grocery store bread. I’ve been enjoying it toasted with cherry preserves or honey all week.
Oh and it took 15 minutes to throw together. Get on it.
Oatmeal Wheat Germ Soda Bread
- 1 T. and 1 t. apple cider vinegar
- 1 cup milk (i use non-fat)
- 2 cups all-purpose flour
- 1/2 cup toasted wheat germ
- 3/4 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 1/4 cup slivered almonds (toasted too, if you wish)
- 3/4 c. quick oats
- 1 T. olive oil
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl or measuring pitcher, combine the vinegar and milk, whisking until just combined and slightly thickened. Set aside for 5-10 minutes.
- Meanwhile, in a medium-sized mixing bowl, combine the flour, wheat germ, baking soda, baking powder, salt, seeds, and oats, mixing until well combined.
- Make a well in the center of the dry ingredients. Combine the milk mixture with the olive oil and pour this into the well.
- Using a wooden spoon or your hands, pull the flour from the sides of the bowl into the well, folding in the dry mixture with the wet until forming a soft dough.
- Press the dough into the shape of a round, using the bowl as a guide, and place on the prepared baking sheet. With a sharp, dry knife, make an “x” in the top of the round that extends almost to the edges.
- Bake for about 1 hour and 15 minutes, or until golden brown.