OATMEAL AND SOUR-CHERRY SODA BREAD

2 cups whole-wheat flour
1 1/2 cups unsifted all-purpose flour
1/2 cup plus 1 tbsp quick rolled oats, divided use
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 cup dried sour cherries or dark seedless raisins
1 tbsp caraway seeds (optional)
1 (8 oz) container plain low-fat yogurt
1/4 cup plus 1 tbsp skim milk, divided use
2 tbsp honey

Preheat oven to 375 degrees F. Grease large baking sheet.

In large bowl, with fork, combine whole-wheat and all-purpose flours, 1/2 cup oats, the salt, baking powder, baking soda, cherries, and caraway seeds, if desired. Set aside.

In 2-cup glass measuring cup or small bowl, combine yogurt, 1/4 Cup skim milk, and the honey until well blended. Add yogurt mixture to dry ingredients and mix lightly with fork just until mixture clings together and forms a soft dough; do not overmix.

Turn dough out onto lightly floured surface. Knead gently 8 to 10 times or about 30 seconds.

Shape dough into an 8-inch-round loaf and place on greased baking sheet. Brush loaf with remaining 1 Tbsp skim milk and sprinkle top with remaining 1 tablespoon oats. With knife, score top of loaf into quarters.

Bake bread 35 to 40 minutes or until browned and loaf sounds hollow when tapped on top. Cool completely on wire rack before slicing.

Source: Country Living magazine, January 1994