White whole wheat flour 1⅓ cups 185 g (6½ oz) 56.92%
All-purpose flour 1 cup 140 g (2 oz) 43.08%
Baking powder 2¼ tsp 8 g 2.46%
Salt 1¼ tsp 7 g 2.15%
Baking soda ¼ tsp 1 g 0.31%
Quick-cooking (not instant) oats 1 cup 110 g (4 oz) 33.85%
Plain low-fat yogurt 1 cup minus 2 tbsp 270 g (9½ oz) 83.08%
Egg, beaten 1 ea. 60 g (2 oz) 18.46%
Canola oil ¼ cup 55 g (2 oz) 16.92%
Honey ¼ cup 85 g (3 oz) 26.15%
Low-fat milk ¾ cup 185 g (6½ oz) 56.92%
Preheat oven to 375°F.
Butter a 9x5-inch loaf pan; set aside.
In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside.
In a medium bowl, combine oats, yogurt, egg, oil and honey, then stir in milk until combined.
Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible.
Scrape batter into prepared pan and smooth the top.
Bake 40–50 minutes, until a wood pick tests clean.
40–50 minutes
During the last few minutes of baking, tent with foil to prevent over-browning if needed.
Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool.
15 minutes
Serve slightly warm.
- •One manufacturer of white whole wheat flour is King Arthur brand.
- •To avoid compacting the flour while measuring it, spoon the flour into the measuring cup instead of digging it down into the flour. Then run a flat knife over the top edge of the cup to scrape off the excess.