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  Herbed Oatmeal Bread
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 153
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
Instructions:
*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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