- 1 cup plus 2 tbs old fashioned or quick cooking rolled oats ( do not use instant oats ) – divided
- 1 1/3 cups white whole wheat flour
- 1 cup all purpose flour
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 scant cup low fat plain yoghurt (8 oz )
- 1 LARGE egg
- 1/4 cup Canola oil or any vegetable oil
- 1/4 cup plus 1 tbs honey – divided
- 3/4 cup low fat milk
Generously grease a 9 by 5 inch loaf pan. Sprinkle 1 tbs oats in the pan and tip the pan back and forth to coat the sides and bottom with oats, then set pan aside.
Preheat the oven to 190 C.
Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt in a large bowl till thoroughly blended and set aside.
In another bowl, blend together the yoghurt, egg, oil, and 1/4 cup honey till well mixed. Add the oats and mix well. Stir in the milk.
Add this blended mixture to the flour mixture and combine till just thoroughly incorporated.(Overmixing will cause toughening) Immediately scrape the batter into the prepared pan,spreading evenly to the edges.
Bake the loaf in the center of the preheated oven until golden brown, till a tooth pick or cake tester inserted into the center of the loaf comes out clean – between 30 to 50 minutes (mine took 40 minutes).
Remove pan from the oven to a wire rack.Glaze – (optional) while the cake is still warm – Gently brush the top of the loaf with 1 tbs honey . Sprinkle over 1 tbs oats. Allow to cool slightly . To unmould run a knife around and under the loaf to loosen it – turn out on to a wire rack . Serve warm or at room temperature or toasted .