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 t 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.