This bread has a pleasant flavor and divinely moist, tender crumb. It goes well with almost any soup or chowder. Plus, the recipe requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful.
Make Ahead Tip: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375 degrees F before serving.
- 2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
- 1 1/3 cups whole-wheat flour or white whole-wheat flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- One 8-ounce container (scant 1 cup) nonfat or low-fat plain yogurt
- 1 large egg
- 1/4 cup canola oil
- 1/4 cup clover honey or other mild honey
- 3/4 cup nonfat or low-fat milk
Position a rack in the middle of the oven; preheat to 375 degrees F.
Generously coat a 9 by 5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside another 1 tablespoon oats for garnishing the loaf.
Thoroughly stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat together the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in the milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the reserved 1 tablespoon oats over the top.
Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 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 out onto the rack. Let cool until barely warm, about 45 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
192 calories; 6g total fat; 0g total saturated fat; 18mg cholesterol; 395mg sodium; 31g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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