multigrain breakfast bread

This hearty bread can be made a day ahead, then sliced and toasted in a cast iron skillet over a low fire for breakfast. Packed with grains, it’s a satisfying bread that’s portable for camping.

Cooking spray, for greasing
1 1/2 cups whole-wheat flour
1 cup old-fashioned oats
1/2 cup unprocessed wheat bran
1/4 cup sugar
2 tablespoons chia seeds
2 tablespoons ground flaxseed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt, or to taste
1 large egg, beaten
1 tablespoon vanilla extract
2 cups buttermilk
Unsalted butter, for serving

  1. Preheat oven to 350°F.
  2. Spray a 9 x 5-inch loaf pan with cooking spray and set aside.
  3. In a medium bowl, combine flour, oats, wheat bran, sugar, chia seeds, ground flaxseed, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together egg, vanilla, and buttermilk.
  5. Add wet ingredients to dry, and stir to combine. Transfer mixture to prepared loaf pan, leveling off top with a spatula. Bake for 40-45 minutes until a toothpick comes out clean. Allow to cool for about 10 minutes in pan before transferring loaf to a wire rack. Cool completely to room temperature.
  6. When ready to serve, slice and toast over a low fire until lightly charred. Slather with butter and serve.

Makes 1 loaf. 

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