Preparation time:15 minutes; Baking time: 40-50 minutes; Makes: 9 x 5 inch loaf

Ingredients

• 1 cup quick rolled oats + 1 tablespoons extra
• 170g (1⅓ cups, 6oz) whole wheat flour

• 125g (1 cup, 4.5oz) all purpose flour

• 2¼ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon

• 1¼ teaspoons salt

• 1 scant cup buttermilk (more than ¾ less than 1 cup)
• 180ml (¾ cup) low fat milk
• 1 large egg

• ¼ cup canola oil

• 55g (¼ cup) brown sugar fully packed

Topping

• 1 tablespoon apricot preserve or honey
• 1 tablespoon rolled oats

Instructions

1. Preheat the oven to 375°F (190ºC) ten minutes before baking. Generously grease a 9 x 5 inch (23 x 13cm) loaf pan. Sprinkle the extra tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with the oats.
2. Whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a bowl.
3. 
In a separate bowl, whisk together the buttermilk, milk, egg, oil, and the brown sugar until well blended. Stir in the oats.
4. Very gently stir the buttermilk-oat mixture into the flour mixture until well incorporated but not over mixed (excess mixing can cause toughening).
5. Spoon the batter into the prepared pan, spreading evenly to the edges. 
Bake the loaf in the centre of the oven until brown on top and a skewer inserted in the centre comes out clean, 50 to 60 minutes. (I baked the bread for 60 minutes)
6. Remove the loaf from the oven and place the pan on a wire rack. While the bread is still warm, gently brush the top with the 1 tablespoon honey or apricot jam. Sprinkle with the 1 tablespoon oats. Allow to cool slightly, then remove from the pan. Serve warm.
7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked bread at 375ºF (190ºC) for 60 minutes.
2. Last Updated: March, 5 2019

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