Herbed Oatmeal Bread Recipe
Yield: 1 Med. loafRecipe by luhu.jp
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
Directions:
*Heat the honey until its 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 Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 20. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Source from luhu.jp
**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 Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 20. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Source from luhu.jp