I love fresh-made bread but usually can't be bothered to make something with yeast - waiting for it to rise, then kneading, etc. is usually not something that I have the time/skill for. This is precisely why I love quick breads - you just throw the ingredients together in a bowl, mix and bake. There is almost nothing easier. I particularly like this quick bread recipe because it can either be sweetened up toasted with jam for breakfast or served with butter at dinner. I was able to whip this up with pantry staples, making it a great recipe to throw together anytime.
Healthy Quick Bread
Makes 1 loaf
Active Time: 5 minutes
Total Time: 50 minutes
1 1/3 c. whole wheat flour
1 c. unbleached all-purpose flour
(alternatively, use 2 1/3 c. whole wheat pastry flour)
2 1/4 t. baking powder
1/4 t. baking soda
1 t. kosher salt
1/4 c. ground flaxseed meal
8 oz. plain nonfat or low-fat plain yogurt
1/4 c. honey
1/4 c. coconut oil (alternatively you could use olive or canola oil)
3/4 c. lowfat milk
1 c. old fashioned rolled oats (not instant) + 1-2 T. for the top
Grease a 9x5 inch loaf pan (or similar size) and preheat the oven to 375 degrees Fahrenheit.
Combine the dry ingredients in a large bowl, stirring to combine with a whisk.
In a small bowl, combine the wet ingredients, also stirring to combine with a whisk. The oats are included in the wet ingredients to allow them to soften up for a minute.
Gently stir the wet ingredients into the dry ingredients with a wooden spoon, stirring just until combined (do not overbeat). Scrape the batter into the pan, smooth out the top with a spoon, and sprinke another 1-2 T. oats over the top.
Bake for approximately 45 minutes or until a toothpick comes out relatively clean. Allow to rest in the pan for approx. 15 minutes and then after running a knife around the edges, remove the loaf from the pan (it should come out easily) and let cool on a wire rack. Enjoy over the next 2-3 days (if it isn't gone before then!).