1 c All-purpose flour
1 c Whole wheat flour
1 1/4 c Quick-cooking oats
1 tb Baking powder
1 pn Salt
1 lg Egg
1/4 c Honey*
1 1/2 c Buttermilk or
1 1/2 c Soured milk
1/2 ts Caraway seeds
1 ts Dried, crumbled herbs**
1 tb Unsalted butter; melted
*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.
From
Yields
1 Med. loaf