Ohh and it’s super quick.
Pairs well with a salad. Looks pretty on your counter. Makes you feel like Peeta’s dad and you can call yourself a bread maker for a day.
It fulfills one’s desire to take lots of pictures of a loaf of bread.
Oh and we will contribute my awesome run today to it’s super-fast enhancing powers.
2 tbsp. plus 1 cup old-fashioned rolled oats, divided
1 1/3 cups whole wheat flour
1 cup all purpose flour
2 1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup plain greek yogurt
1 large egg
1/4 cup canola oil
1/4 cup honey
3/4 cup milk
1. Heat oven to 375 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.
Sprinkle 1 tablespoon oats in the pan and tip the pan back and forth to coat the sides and bottom
with oats. (Instead of sprinkling the oats, I lined the greased pan with baking parchment for an easier bread removal).
2. In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, baking
soda, salt, and cinnamon; set aside.
3. In a medium bowl, whisk together 1 cup oats, yogurt, egg, oil, and honey until well blended.
Stir in the milk. Gently stir the yogurt mixture into the flour mixture until thoroughly
incorporated, but do not overmix. Scrape the batter into the pan, spreading evenly. Sprinkle the
remaining 1 tablespoon oats over the top. (I used 2 tablespoons on top since I didnt use the tablespoon of oats to coat the pan)
4. Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50
minutes. Let stand in the pan on a wire rack for 15 minutes. Use a knife to loosen the bread (I baked for 40 minutes at 375 but noticed the top was getting a tad dark so lowered the oven temp to 300 and baked another 5 min)
Let cool in the pan for about 10 min and then remove and cool for another 45 minutes before slicing and serving.
Photograph it with awesome napkins that your friend bought you and you are all set (: