recipelink.com Chat Room Recipe Swap - 2000-12-30
From: recipelink.com

WHOLE WHEAT QUICK BREAD WITH FRESH HERBS
Compliments of The American Institute for Cancer Research

1/2 cup white bread flour
1 cup whole wheat flour
1/2 cup rolled oats (not quick-cooking or instant)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup chopped parsley
1/4 cup chopped scallion, green part only
2 Tbsp. chopped fresh basil
2 eggs, lightly beaten
1 cup low-fat buttermilk
1 Tbsp. extra-virgin olive oil

Preheat the oven to 375 F. Spray a 9-inch x 5-inch x 2-1/2-inch loaf pan with cooking spray. In a large bowl, combine the two flours, oats, baking soda, and salt and pepper. Mix in the parsley, scallions and basil.

In a small bowl, lightly beat the eggs. Mix in the buttermilk and oil until well combined.

Add the wet ingredients to the dry ones, mixing just until they are combined. Pour the batter into the prepared baking pan.

Bake until a knife inserted in the center comes out clean, about 45 minutes.

Cool in the pan for 10 minutes. Turn the loaf out of the pan and set on a baking rack to cool completely. This bread keeps, wrapped in foil, for 3 to 4 days.

Each of the 10 slices contains 117 calories and 3 grams of fat.