Hot bread for a healthy bod

Honey Oat Quick BreadHoney Oat Quick BreadThe first time I baked bread from scratch was 10 years ago when I spent an entire weekend cooking and baking. I'd armed myself with the ingredients for a simple loaf of whole-wheat bread and went for it. I was rewarded with an apartment filled with the warm aroma of homemade bread.

What better way to add some whole-grain goodness to your diet? (People who eat plenty of whole grains tend to be leaner and healthier than those who don't.)

I was really excited when award-winning cookbook author Nancy Baggett shared 5 of her easy, amazing recipes for no-knead breads. I love dunking chunks of Crunchy-Munchy Corn & Millet Bread-a rustic round loaf that's crunchy on the outside and moist and soft on the inside-into creamy chowder. And chewy-crisp and fragrant Parmesan-Herb Focaccia goes well with any Italian food.

Try Nancy's 6 tips for great no-knead breads and you'll be baking homemade bread in no time.

Try this Honey Oat Quick Bread (recipe below). It has a yummy flavor and is divinely moist and tender. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful. Bonus: it takes just 15 minutes to prep!


Honey Oat Quick Bread

2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
1 1/3 cups whole-wheat flour or white whole-wheat flour (see Tip)
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (scant 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

1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) 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.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It's normal for the top to crack.) 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.

Makes 12 slices.

NUTRITION INFORMATION: Per slice: 193 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 31 g carbohydrate; 6 g protein; 3 g fiber; 396 mg sodium; 100 mg potassium. Nutrition bonus: Iron (15% daily value).

TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour (kingarthurflour.com) and Bob's Red Mill (bobsredmill.com).

By Carolyn Malcoun

When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.



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