Sunday, March 1, 2015

Quick Bread: Honey (Agave) Oat Quick Bread with Yogurt

Honey (Agave) Oat Quick Bread with Yogurt
My mother-in-law saw this bread on a blog and sent me the link, thinking I might like it. The recipe called for yogurt so it was a great use for some of my homemade yogurt. 
Since I have been eating my yogurt with berries, granola, and honey, I did not want to use up ALL of my honey in this bread.  Instead, I used some agave nectar in the place of the honey.  Also, I was nearly out of milk.  In place of the 3/4 cup of milk, I added 3/4 cup of water to the wet ingredients and I added 3 tablespoons of buttermilk powder to the dry ingredients. The bread turned out nicely despite my alterations.  I wasn't wanting to run to the store just to try out this recipe.  I should try the recipe sometime with milk and honey as written.  My bread was a little on the crumbly side, but was moist and tasty and had a nice texture.   
Here is the original recipe from (See link HERE)
  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup clover honey, or other mild honey
  • 3/4 cup nonfat or low-fat milk 

  1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
  2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not over mixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
  3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

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