Irish Honey Oat Quick Bread - 4 pts

[Guest guest]

Haven't tried this yet. But it looks like my kinda loaf: grainy,

dense, flavorful, and NO yeast!

Chupa

 

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Irish Honey Oat Quick Bread - 4 pts

2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking

(not instant) oats, divided

1 1/3 cups whole-wheat flour or white whole-wheat flour (see Tip)

1 cup all-purpose flour

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 1/4 teaspoons salt

1 8-ounce container (scant 1 cup) nonfat or low-fat plain yogurt

1 large egg

1/4 cup canola oil

1/4 cup clover honey or other mild honey

3/4 cup nonfat or low-fat milk

 

1. Position rack in middle of oven; preheat to 375°F. Generously coat

a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle

1 tablespoon oats in the pan. Tip the pan back and forth to coat the

sides and bottom with oats; set aside another 1 tablespoon oats for

garnishing the loaf.

2. Thoroughly stir together whole-wheat flour, all-purpose flour,

baking powder, baking soda and salt in a large bowl. Using a fork,

beat together the remaining 1 cup oats, yogurt, egg, oil and honey in

a medium bowl until well blended. Stir in milk. Gently stir the yogurt

mixture into the flour mixture just until thoroughly incorporated but

not overmixed (excess mixing can cause toughening). Immediately scrape

the batter into the pan, spreading evenly to the edges. Sprinkle the

reserved 1 tablespoon oats over the top.

3. Bake the loaf until well browned on top and a toothpick inserted in

the center comes out clean, 40 to 50 minutes. (It's normal for the top

to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a

table knife around and under the loaf to loosen it and turn it out

onto the rack. Let cool until barely warm, about 45 minutes.

 

Makes 12 slices

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 3/4 hours (including cooling time)

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per slice: 192 calories; 6 g fat (0 g sat, 3 g

mono); 18 mg cholesterol; 31 g carbohydrate; 6 g protein; 2 g fiber;

395 mg sodium; 64 mg potassium.

Nutrition bonus: Iron (15% daily value).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 fat

 

TIP: White whole-wheat flour, made from a special variety of white

wheat, is light in color and flavor but has the same nutritional

properties as regular whole-wheat flour. Two companies that distribute

the flour nationally are King Arthur Flour (kingarthurflour.com) and

Bob's Red Mill (bobsredmill.com).

 

MAKE AHEAD TIP: Store cooled bread, tightly wrapped, for up to 1 day

at room temperature. If desired, warm (wrapped in foil) at 375°F

before serving.

 

Source: EatingWell This Week

Formatted by Chupa Babi in MC: 03.13.07

 

This bread has a pleasant flavor and divinely moist, tender crumb. It

goes well with almost any soup or chowder. Plus, the recipe requires

minimal mixing and cleanup, calls for ingredients usually stocked in

the pantry, and is tasty yet healthful.

 

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