Ingredients
Bread:
1 1/2 cups flour
2 cups whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon salt
1 teaspoon baking soda
1 cup raisins
3/4 tablespoon caraway seeds
3/4 cup milk
1 (8-ounce) container plain yogurt (low-fat is fine)
2 tablespoons GOLDEN BLOSSOM HONEY
Topping:
1 tablespoon milk
1 tablespoon old-fashioned oats
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°. Oil an 8-9-inch pie plate or cast iron skillet.
In a large bowl stir together flour, whole wheat flour, oats, salt, baking soda, raisins and caraway seeds.
In a small bowl whisk together milk, yogurt and honey until honey has dissolved. Using a fork, stir into dry ingredients until just combined. Turn out on a lightly floured surface and knead dough 8 to 10 times.
Place on pie plate or cast iron skillet. Brush with 1 tablespoon milk and sprinkle with 1 tablespoon oats.
Bake 30 – 35 minutes until bread is browned and sounds hollow when tapped on bottom. Cool on rack.
In a large bowl stir together flour, whole wheat flour, oats, salt, baking soda, raisins and caraway seeds.
In a small bowl whisk together milk, yogurt and honey until honey has dissolved. Using a fork, stir into dry ingredients until just combined. Turn out on a lightly floured surface and knead dough 8 to 10 times.
Place on pie plate or cast iron skillet. Brush with 1 tablespoon milk and sprinkle with 1 tablespoon oats.
Bake 30 – 35 minutes until bread is browned and sounds hollow when tapped on bottom. Cool on rack.
