This bread is filled and sweetened with oats and white wheat flour. Fatty low yogurt, fatty milk, and canola oil add moisture. And although it is like a loaf of sandwich bread, it is different in texture and flavor, as it does not contain yeast. It’s a quick bread and not sandwich bread. This bread has a lot to do with it-with its fine crumb, is tender and somewhat dense. The bread from the oven or heated in your toaster is fabulous. Spread with sea salt, honey, jam, or some butter on top. It is perfect with a bowl of soup or a salad that results in a fantastic breakfast toast.
1 cup plus 2 tbsp of old fashioned or quick oats, divided
1 1/3 cups of white whole wheat flour
1 cup all-purpose flour
2 1/4 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
1 scant cup plain yogurt
1 large egg
1/4 cup canola or vegetable oil
1/4 cup of honey divided, additional 1 tbsp
3/4 cup milk
1. Preheat oven at about 375 ° F. Grease a 9×5-inch pan generously. In the pan, sprinkle 1 tbsp of oats. Tip the bottom of the pan and back to coat with oats.
2. Stir white whole wheat flour, baking powder, all-purpose flour, baking soda, and salt into a large bowl.
3. Use a fork to beat 1 cup of oats, yogurt, egg, oil, and 1/4 cup of honey in a separate saucepan. Mix the milk. Stir the yogurt mixture gently in the flour mixture, but do not overmix. Spread the batter in the pan, evenly spread on the borders.
4. Bake the loaf for 30 to 45 min in the middle of an oven until a golden brown on top and removed the toothpick inserted into the middle is clean. Take it out from the oven and put the pan on a wire rack. While the bread is warm, brush the top with 1 tbsp of honey carefully. Sprinkle on top 1 tablespoon oats. Allow slightly to cool. Serve warm.
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