Ingredients: |
Ingredients: 1 c. plus 2 tbsp. old-fashioned rolled oats, or quick cooking (not instant), divided
1 & 1/3 cups whole-wheat flour, or white whole-wheat flour
1 c. all-purpose flour
2 & 1/4 tsps. baking powder
1 tsp salt
8 oz. (scant) 1cup) nonfat or low-fat plain yogurt
1 large egg
1/4 c. canola oil
1/4 c. clover honey, or other mild honey.
3/4 c.nonfat or low-fat milk
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Directions: |
Directions:Preparation:
1. Position rack in middle of oven: preheat to 375ºF. Generously coat a 9x5 (or similar size) loaf pan with cooking spray. Sprinkle 1 tbsp oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat 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 over-mixed (excess mixing can cause toughening). Immediately scrape the batter into the pan. spreading evenly to the edges. Sprinkle the remaining 1 tbsp oats over the top.
3.Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean. 40-50 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. |
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