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Herbed Oatmeal Bread

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      Title: HERBED OATMEAL BREAD
 Categories: Breads, Harned 1994, Herb/spice
      Yield: 1 Med. loaf
 
      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 ts 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.
 
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