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2 c Whole-wheat flour -seedless raisins
1 1/2 c Unsifted all-purpose flour 1 tb Caraway seeds (opt.)
1/2 c Plus 1 T quick rolled oats 1 8-oz container plain low-fat
1 ts Salt -yogurt
1 ts Baking powder 1/4 c Plus 1 T skim milk
1 ts Baking soda 2 tb Honey
1/4 c Dried sour cherries or dark
1. Heat oven to 375’F. Grease large baking sheet. In large bowl, with
fork, combine whole-wheat and all-purpose flours, 1/2 C oats, the
salt, baking powder, baking soda, cherries, and caraway seeds, if
desired.
2. In 2-cup glass measuring cup or small bowl, combine yogurt, 1/4 C
skim milk, and the honey until well blended. Add yogurt mixture to dry
ingredients and mix lightly with fork just until mixture clings
together and forms a soft dough; do not overmix.
3. Turn dough out onto lightly floured surface. Knead gently 8 to 10
times or about 30 seconds.
4. Shape dough into an 8-inch-round loaf and place on greased baking
sheet. Brush loaf with remaining T skim milk and sprinkle top with
remaining tablespoon oats. With knife, score top of loaf into
quarters.
5. Bake bread 35 to 40 minutes or until browned and loaf sounds
hollow when tapped on top. Cool completely on wire rack before
slicing.
Country Living/Jan/94 Scanned & fixed by DP and GG
Yields
1 loaf
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