Real Recipes From Real Home Cooks ®

instant tin bread

Recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

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:

yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For instant tin bread

  • 200 ml
    wheat flour
  • 200 ml
    graham flour or 120 grams of any flour or oatmeal according to taste
  • 100 ml
    potato or corn starch
  • 50 ml
    skin milk powder (opt.)
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 50 ml
    canola oil
  • 1
  • 350 ml

How To Make instant tin bread

  • 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.
  • 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.