I’ve been feeling under the weather. Mostly, it’s this little… something, in my throat. It’s been on and off since Saturday morning, which is why my posting has come to a halt. I had a nice showing of Princess Bride this weekend as well (which will be coming in the following days in form or book vs movie review).
Grand ol’ time!
Back to my original reason for writing this post. I feel so terrible right now, in this very moment, that I actually decided I was too tired, to go grocery shopping tomorrow. I can already feel the exhaustion of a bad night’s sleep (still to come), effect me tomorrow. While I’m hosting dinner for a friend tomorrow, I need something satisfying in the moment, and something that I could justify.
Nothing is more special than making homemade bread. I got my inspiration from Sweet Pea’s Kitchen, and it was wonderful!
I thought, I can make this today, and have the oven warm my apartment (though it’s 80 degrees at 9pm in Los Angeles at the moment), and fill my home with the sweet smells of oats and honey, and I can have it for breakfast with butter tomorrow. That’s all it takes for me to jump up off the couch and run into the kitchen, opening cabinets and the fridge.
Adapted from Sweet Peas Kitchen
- 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
- 1 1/3 cups whole-wheat flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup nonfat or low-fat plain yogurt
- 1 large egg
- 1/4 cup canola oil
- 1/4 cup clover honey, or other mild honey
- 3/4 cup nonfat or low-fat milk
Heat oven to 375°F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside.
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; set aside.
In a medium bowl, using a fork, beat 1 cup oats, yogurt, egg, oil and honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed. Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.
If I could, I’d eat it all.