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.

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