It doesn’t matter how indulgent my dinner was the night before, when I open my eyes in the morning, I want breakfast. On most mornings, my breakfast consists of a bowl of oatmeal with peanut butter and fruit. We even pack oatmeal with us on vacation. I’m an oatmeal girl. It’s my comfort food.
Weekend Brunch Day
Even with my regular oatmeal, this leaves one day a week when we have a “special” (i.e., non-oatmeal) breakfast. That’s the day we have our weekend brunch. Most weeks, weekend brunch is still a home-cooked meal and it usually consists of breakfast potatoes, eggs, fruit, and something baked. If we are lucky, there might be some ham or bacon, but since we’ve lived in Rabat and Tunis, pork products are never a given.
This Week’s Something Baked: Multi-Grain Quick Bread
This weekend, I made a multi-grain quick bread for our weekend brunch and it was a winner! The crust was crisp and crunchy while the crumb was moist and tender. I had initially tried to resist seconds, and thirds, but resisting warm bread out of the oven is like resisting a glass of Champagne. I just can’t.
This recipe gets just the slightest hint of sweetness from honey and dates. It’s great with a cup of coffee, or enjoyed with a savory feta or camembert. We’ve had it in our kitchen for less than 12 hours and more than half of the loaf is gone. Good sign, right?
Don’t be turned off by the ingredient list. I wasn’t kidding about the “multi” in the “multi-grain”. Then again, it’s easy enough to substitute the oat bran for more wheat flour, and use just oatmeal instead of oatmeal and muesli. I mean, I only threw the muesli in because I ran out of oatmeal…which is a problem I must bravely face tomorrow morning. If you are a fan of breakfast quick-breads, I hope you give this one a try!
- ⅓ cup plus 2 tablespoons oat bran (if you don't have oat bran, use whole wheat flour)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- 1 tablespoon of baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon of salt
- 3-4 large Medjool dates, pitted and chopped
- ½ cup oatmeal (I prefer rolled oats and not instant)
- ½ cup muesli (if you don’t have muesli, just use oatmeal for a total of 1 cup of oatmeal)
- 1 large egg
- ¼ cup vegetable oil
- ½ cup plain yogurt
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- ¼ cup honey
- Preheat oven to 175C Fan/350F.
- Grease a loaf pan on the bottom and all sides and sprinkle in 1 tablespoon of oat bran. Tip the loaf pan to coat all sides of the pan with the oat bran. This will prevent sticking and help to give the crust a nice crunch.
- In a large bowl combine ⅓ cup of oat bran, both flours, baking soda, baking powder, cinnamon, and salt.
- Add the chopped dates to the dry ingredients and coat the pieces of dates with the flour mixture. I do this by tossing the dates into the bowl and lightly tossing them with my hands. Set aside.
- In a medium bowl, whisk one egg, then add the oatmeal, muesli, oil, yogurt, milk, and vanilla. Whisk lightly to combine.
- Stir the honey into the yogurt and oat mixture.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. Be careful of over mixing which may lead to a dense and tough bread.
- Pour into prepared loaf pan and spread evenly in the pan.
- Sprinkle the remaining tablespoon of oat bran over the top.
- Bake for 40-50 minutes until the top is golden brown and lightly crisp to the touch.
- Cool for 10-15 minutes on a wire rack before serving.