What’s better than warm bread on a cold day? This is a quick bread, which means that it uses baking powder instead of yeast. Quick breads are faster than yeast breads because they don’t have to rise before baking. Be sure to follow the ingredient list and directions exactly.
Ingredients
Bowl #1 Ingredients
8 oz (1 cup) PLAIN yogurt
1 egg
¼ cup canola oil
¼ cup sugar
1 cup quick oats
¾ cup milk (any type, cows milk is best)
Bowl #2 Ingredients
1+ ⅓ cup whole wheat flour (or white whole-wheat flour)
1 cup all purpose flour
2 + ¼ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoon salt
For the loaf pan
Nonstick cooking spray (any variety will work)
1 Tablespoon quick oats
For the top
1 Tablespoon quick oats
Preparation
Preheat the oven to 375 and place the oven rack in the middle position.
You will need 2 bowls to make this recipe. In bowl #1, beat together 1 egg, 1 cup yogurt and ¼ cup canola oil. Then add ¼ cup sugar, 1 cup quick oats and ¾ cup milk. Stir until well combined and set this bowl aside.
In bowl #2, whisk together the 1+⅓ cup whole wheat flour, 1 cup all purpose (white) flour, 2+¼ teaspoons baking powder, ¼ teaspoon baking soda and 1+¼ teaspoon salt. Make sure you whisk them together well, or you will get chunks of baking powder in your bread (which is yucky).
Prepare the bread pan by spraying it with cooking spray. Make sure to coat it thoroughly on the bottom and sides. Sprinkle 1 Tablespoon of quick oats on the pan and shake the pan to spread the oats on the bottom.
Pour the bread dough into the pan. Sprinkle the top with 1 Tablespoon of quick oats. Place in the oven on the middle rack. Bake for 40 minutes. Test with a knife, if it comes out clean, it’s done. If the knife is not clean, leave it in the oven and re-check every 5 minutes until the knife comes out clean.
Let cool completely before cutting, otherwise the bread will crumble apart.