Oaty Currant Bread
Rustic and wholesome, Oaty Currant Bread is the perfect balance of hearty rolled oats, sweet bursts of currants, and the tender crumb of a quick bread. This easy-to-make recipe combines simple pantry staples like all-purpose flour and buttermilk, with buttery richness and a hint of sweetness from granulated sugar. The addition of oats not only enhances the texture but also adds a nutritious twist to this delightful loaf. Ready in under an hour, it’s an ideal choice for breakfast, brunch, or an afternoon snack. Serve it warm, slathered with butter, or enjoy it with your favorite jam or honey for a comforting treat. Whether baked for yourself or shared with loved ones, this versatile and flavorful bread is sure to become a favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 100 grams rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 60 grams unsalted butter
- 50 grams granulated sugar
- 100 grams currants
- 240 milliliters buttermilk
- 1 large egg
Instructions
Preheat your oven to 190°C (375°F) and line a loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, and salt. Stir to combine.
Cut the unsalted butter into small cubes and rub it into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Stir in the granulated sugar and currants, ensuring they are evenly distributed.
In a separate bowl, whisk together the buttermilk and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Do not overmix.
Transfer the dough into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread on its own, or pair with butter, jam, or honey for added sweetness.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 15.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
