Love this bread!!! I have been trying to eat 5 times a day (healthy food) and this bread fits perfectly into my plan. It is easy, quick to make, very moist and really tastes good! It is great on its own but would also be a wonderful accompaniment to soup. The recipe calls for mild or clover honey, but I used a stronger flavored honey with great results. From EatingWell magazine Jan 2007.
- 1 cup old fashioned oats, NOT instant
- 2 tablespoons old fashioned oats (1 T for bottom of loaf pan, and 1 T for top of bread)
- 1 1⁄3 cups whole wheat flour
- 1 cup all-purpose flour
- 2 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 1⁄4 teaspoons salt
- 1 (8 ounce) container nonfat plain yogurt (scant 1 cup, low fat may be substituted)
- 1 large egg
- 1⁄4 cup canola oil
- 1⁄4 cup honey
- 3⁄4 cup nonfat milk (low fat may be substituted)
- Position rack in middle of over and preheat to 375 degrees.
- Generously coat a 9 x 5 inch loaf pan with cooking spray.
- Sprinkle 1 Tablespoon oats in the pan, coating the sides and bottom with the oats.
- Thouroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
- Using a fork, beat together 1 cup of oats, yogurt, egg, oil and honey in a medium bowl until well blended.
- Stir in milk.
- Gently stir the yogurt mixture into the flour mixture just until thoroughly incoporated but not overmixed (excess mixing can cause toughening).
- Immedieatley scrape the batter into the pan, spreading evenly to the edges.
- Sprinkle the reserved 1 Tablespoon oats over the top of loaf.
- Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 - 50 minutes. (It's normal for the top to crack).
- Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it outo the rack.
- Let cool until barely warm, about 45 minutes.
Made this to go with soup for a friend and myself. We both thought it was very, very good. Good texture, excellent honey flavor, went very well with our vegetable barley soup. Very easy to mix up. Will definitely make this again. Thanks so much for posting.
What a great recipe--this bread is fantastic!! The whole grain flavor (and scent) is just delicious; it's easy to make; the finished loaf is beautiful (like something from a bakery); and it's even good for you! I made a few changes (out of necessity): I used 1 cup of whole wheat flour and 1 1/3 cups of whole wheat pastry flour (we didn't have any A/P flour), replaced the baking powder with a sodium-free variety--and reduced the salt to 1 teaspoon (to lower the sodium a bit), used light sour cream (we didn't have any plain yogurt), and subbed light olive oil for the canola oil (which we also didn't have)...and it came out fine anyway! This recipe is definitely a keeper--I can hardly wait to make it again! Thank you Mrs Goodall!!
I am highly impressed with this recipe! It was so easy to make, simple to put together, and it turned out very 'bread' like, even though it didn't have yeast. I will definitely be making this again and will add it to my regular repertoire. I love making bread but don't always have the time to make yeast breads and this recipe has made it possible to me to make bread on a regular basis again! The only sub I made was to use apple sauce in place of the oil and it turned out fine. Thanks!