This savoury bread is terrific with soups and stews, with cheese, or just as a snack loaf.
Makes 1 loaf, about 12 servings.
For the mix
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoon dried rosemary
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup whole wheat flour
- 2/3 cup quick-cooking oats
- 3/4 cup chopped walnuts
- 1 1/2 cup milk
- 1/2 cup expeller-pressed canola oil or extra-virgin olive oil
For the mix:
Whisk together all-purpose flour, sugar, rosemary, baking powder, baking soda, salt and pepper in medium bowl. Spoon the mixture into a 1-quart jar. Add whole wheat flour, oats and walnuts to the jar in layers.
Preheat oven to 350°F. Pour mixture into a medium bowl and stir in 1 1/2 cups milk and 1/2 cup canola oil or olive oil. Spoon mixture into a greased and floured 9x5-inch loaf pan and bake until browned on top and a toothpick inserted into center of the loaf comes out clean, about 50 minutes. Cool in the pan 10 minutes, then cool on a rack completely.