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Herbed Oatmeal Bread

Ingredients
 

1 cup all-purpose flour
1 cup whole wheat flour
1 1/4 cup quick-cooking oats
1 tbsp 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 tsp caraway seeds
1 tsp dried, crumbled herbs**
1 tbsp unsalted butter, melted




 
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Preparation
 
*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.

 

 
Servings: 1

 

 

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