Herbed oatmeal bread
1 Med. loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | cup | Whole wheat flour |
| 1¼ | cup | Quick-cooking oats |
| 1 | tablespoon | Baking powder |
| 1 | pinch | Salt |
| 1 | large | Egg |
| ¼ | cup | Honey* |
| 1½ | cup | Buttermilk or |
| 1½ | cup | Soured milk |
| ½ | teaspoon | Caraway seeds |
| 1 | teaspoon | Dried, crumbled herbs** |
| 1 | tablespoon | Unsalted butter; melted |
Directions
*Heat the honey until it's liquefied.
**Dried herbs such as tarragon, thyme and marjoram.
Grease a 9 x 5" loaf pan.
In large mixing bowl, combine flours, oats, baking powder and salt.
In a smaller, separate bowl, whisk together egg, honey and buttermilk until well blended. Stir in caraway seeds and herbs.
Pour all at once over dry ingredients; blend together with a wooden spoon or spatula until evenly combined. Pour into prepared pan; brush top with melted butter.
Bake at 350 F. for 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly in pan, then turn onto a wire rack.
Bread freezes well.
To vary, add 1 tb minced, sauteed onion; chopped, cooked bacon; or grated Cheddar cheese.
Enright suggests serving this bread with lamb stew.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 20. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.