Herb Oat Bread

1-1/4 c. rolled oats
1 c. unbleached flour
1/4 c. whole wheat flour
2 t. baking powder
1/2 t. baking soda
3/4 t. salt
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried dill
1/8 t. crumbled dried rosemary
1/4 c. vegetable oil
1/4 c. honey
1-1/4 c. plain low-far yogurt
2 large eggs, beaten

Preheat the oven to 375 degrees. Butter and flour a 9 x 5" loaf pan.

Place the oats in a blender or food processor and grind until almost powdery. Pour into a large bowl and mix in the flours, baking powder, baking soda, salt, and herbs.

In a small saucepan, combine the oil and the honey and heat just until blended. Remove from the heat and stir in the yogurt and the beaten eggs.

Pour into the flour mixture and stir just until evenly moistened. Do not overbeat. Scrape into the prepared pan.

Bake 40 minutes or until a knife inserted in the center comes out clean. (If the top of the bread begins to darken before it finishes cooking, lay a sheet of foil over the top of the pan and bake until done.) Cool on a wire rack 10 minutes before removing loaf from pan. Cool completely before slicing.

Can also be baking in mini-loaf pans as a gift.

Variation: For Sage Onion bread, substitute 1/4 t. powdered sage and 1/4 c. fresh minced onion for the basil, dill, and rosemary.

Makes 1 loaf.

Adapted from Quick Vegetarian Pleasures, p. 48.