Honey Whole Wheat and Oats Quick Bread

Spring has knocked at our door, but the cold seems to be adamant on staying for some more time. Haven’t we adapted to this change? One pot meals, hot soups, endless cups of tea, frothy coffees, steaming hot chocolate , pleasure of getting up late and peering out of the window to discover layers and layers of fog and rolling  back into the warmth of the quilt for some more time…seems like we’ve always been living in ice age.

 Winters have induced lassitude in plants too! Our cauliflowers are playing hide and seek and refusing to peep out.  Our  vegetable patch looks dull except for some wild bushes that have sprouted forth and borne flowers, keeping with the dates of calendar that have already announced the arrival of the Spring. Following the trend, some plants too have started flowering and little birds with no intention of letting go the opportunity have been hovering around and poking flowers with their beaks and siphoning out the fresh nectar. It is so blissful to watch them…..so healing and so therapeutic!

Oriental White eye 

Purple sunbird

Purple sunbird sucking nectar from Aloe Vera flowers

Planning dinner during winters always helps as it leaves you with some extra time to flip through the pages of your favorite book or the pleasure of reading out another of your child’s favourite fairy tale as she slips into her soft quilt and begins to get lost into her fairy land becoming a princess or a fairy.

I make quick breads quite regularly during winters. Easy and quick to make, it makes simple and healthy dinner with soups or broth. Here is the recipe of Honey Whole Wheat and Oats Quick Bread that I made recently. It is very delicious bread.

Honey Whole Wheat and Oats Quick Bread

Ingredients

1 1/3 cup whole wheat flour

1 cup rolled oats

1 cup all purpose flour

1 cup (scant) plain yogurt

1 egg

¾ cup low fat milk

¼ cup Canola oil

¼ cup honey

1 ¼ teaspoon salt

2 ¼ teaspoon baking powder

¼ teaspoon soda

2 tablespoons oats for topping

Method

Preheat oven to 175 degrees C. Line and grease and dust one 9x5 inch pan.

Whisk together whole wheat flour, oats, all purpose flour, salt, baking powder and baking soda.

In another bowl, beat the egg lightly. Add oil and honey and beat till well blended.  Add yogurt and mix well. Stir in milk.

Add flour mix and into yogurt mix and gently stir till well incorporated. Do not over mix.

Pour the batter into the prepared pan. Sprinkle the oats over the top.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Tent loosely with a foil if the top is browning too fast. Turn off the oven; remove the loaf from the pan after 15 minutes. Run a knife around the sides to loosen it and turn it onto the rack. Slice when cold.