instant tin bread

Name: Instant Tin Bread
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: Scandinavian
Ingredients: 200 milliliter(s) wheat flour; 200 milliliter(s) graham flour or 120 grams of any flour or oatmeal according to taste; 100 milliliter(s) potato or corn starch; 50 milliliter(s) skin milk powder (opt.); 1 teaspoon(s) salt; 1 tablespoon(s) baking powder; 50 milliliter(s) canola oil; 1 - egg; 350 milliliter(s) water

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Annastiina Salonen

Vanhalinna, Varsinais-Suomi

Updated on Jan 18, 2022

I modified this bread from the scone recipe. The result is both moist and steady texture (meaning it can be cut as toast like slices) and it can be made quickly with a bread tin since it doesn't have to be leavened separately for the baking powder. Graham flour is whole wheat flour. It can be replaced with 120 grams of flour or oatmeal according to taste. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/858954/Pikavuokaleip%C3%A4/

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

200 milliliters wheat flour
200 milliliters graham flour or 120 grams of any flour or oatmeal according to taste
100 milliliters potato or corn starch
50 milliliters skin milk powder (opt.)
1 teaspoon salt
1 tablespoon baking powder
50 milliliters canola oil
1 - egg
350 milliliters water

How To Make instant tin bread

Step 1

1. Heat the oven to 175°C. 2. Mix together the dry ingredients. 3. Add the oil, egg and water. Mix the batter until it's just combined; do not overmix.

Step 2

1. Grease the bread tin if needed. 2. Pour and even the batter into the bread tin. 3. Bake the bread for about 45 minutes.
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