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Prep 10min
Total3hr10min
Servings16
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Ingredients
2 1/2
cups white whole wheat flour
1/2
cup old-fashioned oats
1/3
cup ground flaxseed or flaxseed meal
1/2
cup packed dark brown sugar
1/4
cup chopped blanched slivered almonds
1
teaspoon baking soda
1
teaspoon salt
1/2
cup dried blueberries or currants
1 2/3
cups buttermilk
2
teaspoons vanilla
1
tablespoon old-fashioned oats
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Steps
1
Heat oven to 375°F (350°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray.
2
In large bowl, stir flour, 1/2 cup oats, the flaxseed, brown sugar, almonds, baking soda and salt. Add blueberries; stir to coat in flour mixture. Stir in buttermilk and vanilla just until mixed. Spread in pan; sprinkle with 1 tablespoon oats.
3
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.
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Brown breads have a classic crispy crust that has a tendency to make testing for doneness tricky (the crust can cause the toothpick to look clean as it is pulled out). When checking for doneness on this bread, the toothpick should be dry rather than having a sticky or moist feeling to it.
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