Sweet Rye and Oat Quickbread

Photo by Michael Piazza / Styled by Catrine Kelty

The signature ingredients in this bread—rye and oats—have direct ties to Colonel James Barrett; he grew oats on his farm in Concord, some of which were sold to British troops in the early 1770s, while his brother Thomas milled rye on his nearby farm on Spencer’s Brook. The blend of these two grains, along with maple syrup, give this bread a slightly sweet finish, and the buttermilk gives it a moist crumble, more like a muffin in loaf form. This pairs beautifully with the apple compote also featured in this issue (see page 19).

Makes 1 (9-inch) loaf

1 cup plus 2 tablespoons rolled oats, divided
1 cup all-purpose flour
1 cup rye flour
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk, plus more as needed
3 large eggs
¼ cup maple syrup
4 tablespoons unsalted butter, melted, plus 1 tablespoon for brushing the top and greasing the pan
1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat to 350°F. Grease a 9- by 5-inch loaf pan with butter or vegetable oil.

In a large mixing bowl, whisk together 1 cup oats with the all-purpose and rye flours, baking powder, salt and baking soda until well-combined.

In a separate bowl, whisk together the buttermilk, eggs, maple syrup, melted butter and vanilla extract until well-combined. Pour the wet ingredients into the dry ingredients and stir gently to combine. You should have a thick but pourable batter.

Pour the batter into the prepared loaf pan and spread the top evenly with a spatula. Pour the remaining 1 tablespoon melted butter over the top of the loaf and sprinkle the remaining 2 tablespoons oats on top.

Bake the bread until the top is crackly and golden brown and the internal temperature is 190°F, about 45 minutes. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Enjoy with plenty of butter and jam.

Note: This bread will stay fresh for about 3 days at room temperature. You can also slice and wrap it in plastic wrap, then freeze it for up to 3 months.

This recipe appeared in the Spring 2025 issue as part of a larger story, “Breakfast Before the Battle.”