I made this one night last week, when I wanted something hearty and robust and satisfying but not sweet and dessert-y. I know, that sounds weird. But I was after something that would ground me a little. And thus I made this delightful bread.
I started with whole wheat pastry flour, which always makes me happy with its whole wheat pastry-ness. To that I added whole wheat white flour, rolled oats, baking powder, baking soda, and salt.
It looked like it needed something. Yes…it was calling out for cinnamon. I answered the call.
I whisked that together, and set it aside.
Next up, a lightly beaten egg. I love having just the right tiny bowl and wee whisk for this job.
The egg went into a fresh bowl along with Greek yogurt, canola oil, brown sugar (only two tablespoons), and low fat buttermilk. I whisked.
That got poured into the flour & oat mixture, and stirred just until combined.
It was a pretty thick batter, which made sense, since it was going to be a hearty sort of bread. Despite the instruction to pour it into a loaf pan, there was no pouring. I scooped it out with a (purple) spatula and spread it as evenly as I could, then sprinkled the last tablespoon of oats across the top.
I baked for about 40 minutes, and then it was done. I let it sit in the pan for another 15 minutes.
It smelled really good.
It came out of the pan nicely, smooth around the sides and bumpy on top. I liked its rustic look.
And I liked its rustic taste. It wasn’t sweet at all, but the cinnamon I put in gave it just a tiny bit of flavor, just barely, and otherwise it was a simple, honest bread, just what I was after. I ate it plain a few times, and one night spread some peanut butter on it, and loved it both ways. It’s a great breakfast bread, or a perfect side for soup or salad. Sadly, it’s also a tempting late night snack, but that’s another issue entirely. It would probably be nice toasted as well. (And it’s only 4 P+.) Make it so!