I do not like sitting still. Even as a child, my parents had to strap me at the dinner table to eat. They had no other choice; I would get up, take a bite, go run around and play, come back, take a bite, go run around and play. Family dinners did not seem to involve me as it normally took me nearly 2 hours to finish my meal. I don't blame them. I'm sure that if Ron would do the same thing because he gets pretty annoyed with my restless legs.
So, naturally, my day of rest on Saturday included a short run. Ouch. So, I decided to actually rest of on Sunday. Sunday included a lot of the following: mowing the lawn, doing laundry, cleaning the basement, dusting, vacuuming the house, running errands, and of course, baking some bread. And, as always, the bread put a smile on my face in an instant. I substituted applesauce in lieu of oil and added some cinnamon. The end result was a yummy loaf of bread that is almost gone.
I should have rest days more often...
adapted from What Megans Making
- 1 cup plus 2 tablespoons old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
- 2 1/3 cups white whole-wheat flour (or use half white, half whole-wheat flour)
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon cinnamon
- 1 1/4 teaspoons salt
- 8 ounces (scant 1 cup) plain yogurt
- 1 large egg
- 1/4 cup applesauce (or equal parts canola oil
- 1/4 cup clover honey, or other mild honey
- 3/4 cup milk
- 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.
- Stir together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Using a fork, beat the remaining 1 cup oats, yogurt, egg, applesauce (or 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 (don't overmix or the bread will be tough).
- Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
- 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.