Pulled this recipe from my local paper. Not sure where they got it from since there is no attribution on the recipe. Wherever it came from: kudos! It’s delicious and for a great bonus, it’s 100% whole grain. I made it for St. Patty’s Day to go with the corned beef and cabbage, but this is so good, you want to make it year round. I know I will.
2 ½ cups Whole Wheat Pastry Flour
1 cup Rolled Oats
1 cup Rye Flour
3 Tablespoons Sugar
1 teaspoon Salt
1 teaspoon Baking Soda (see Note)
1 cup Chopped Toasted Walnuts
2-3 Tablespoons Fresh Chopped Thyme
2-3 Tablespoons Fresh Chopped Chives
6 Tablespoons Unsalted Butter, melted
1 large Egg
1 ⅔ cups Buttermilk, or plain yogurt (not Greek)
In a small bowl, whisk together egg and buttermilk. Pour into flour mixture. Stir until all the flour is moistened. Do not over mix.
Spoon into prepared pan. Bake for 30-40 minutes until a toothpick at center comes out clean. Allow to cool for at least 5 minutes before turning out of pan.
Serve with butter or plain. It’s that good.
Note: I don’t know if the paper adjusted the original recipe for our 5400 ft. altitude. I used the recipe as written with 1 teaspoon baking soda and it worked fine. It’s a fairly dense bread, so you might want to bump up the baking soda to 1 ½ teaspoons if you live at sea level.