Cook’s notes: This recipe is from EatingWell, and I’ll be baking another loaf of this bread for our upcoming “Happy and Healthy Holidays” potluck at work. It’s very easy to make, and the bread contains whole-wheat flour, oats, and yogurt. One slice is very filling (and has 3 g of fiber). It’s wonderful toasted with a little light butter and strawberry jam. Or have a slice of this bread, toasted, with fresh blackberries for breakfast.
Modifications: I mistakenly added 2-1/4 tsp of both baking powder and baking soda. However, the bread still turned out well. I used non-fat plain Greek yogurt and 1% milk, as directed. I used my stand mixer to beat the yogurt mixture, instead of beating it by hand with a fork.
EatingWell says, “This honey-oat bread has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful.” The recipe makes 1 loaf with 12 slices. Follow the recipe as written on the EatingWell website.
Active Time: 15 minutes
Total Time: 1.75 hours (including cooling time)
Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |
Make Ahead Tip: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375F before serving.