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| Herbed Oatmeal Bread Recipe |
Category: Breads / Herb/Spice
Rating:
N/A
Servings: 1
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Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 1/4 cup quick-cooking oats
1 tablespoon baking powder
1 pinch salt
1 large egg
1/4 cup honey*
1 1/2 cup buttermilk or
1 1/2 cup soured milk
1/2 teaspoon caraway seeds
1 teaspoon dried, crumbled herbs**
1 tablespoon unsalted butter; melted
Cooking 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.
breads,harned1994,herb/spice
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