This honey-oat bread has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful.

Makes 12 slices

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 3/4 hours (including cooling time)

EASE OF PREPARATION: Easy

2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
1 1/3 cups whole-wheat flour or white whole-wheat flour (see Tip)
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey or other mild honey
3/4 cup nonfat or low-fat milk

1. 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.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, 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 (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. 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.

NUTRITION INFORMATION: Per slice: 193 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 31 g carbohydrate; 6 g protein; 3 g fiber; 396 mg sodium; 100 mg potassium.
Nutrition bonus: Iron (15% daily value).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 fat

TIP: Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour (kingarthurflour.com) and Bob’s Red Mill (bobsredmill.com).

MAKE AHEAD TIP: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375°F before serving.

Absolutely delicious! What a delight to try a recipe & it turns out perfectly. It proves your staff really test them first. This had a perfect balance of sweet/savory, a nice density though moist & tender, great crust, & the flavor is so flavorful-nice healthy ingredients too. We enjoyed it with homemade chili-thank-you, thank-you, thank-you!

Jacqueline, Buffalo, NY

Delicious and SO easy to make! It goes well with soup and also makes great peanut butter sandwiches! It has just a hint of sweetness, not too much to go with savory dishes. I've made this twice now and will definitely be making it again.

Lori, Simsbury, CT

I served this last night with cream of broccoli soup (first course) and cassoulet (second course) for a number of good friends - and they raved. Had two thick slices, toasted, for breakfast this morning. I'll be making this again and again, for sure. Great!

Anonymous, Carmel Valley, CA

This bread was delicious and went wonderfully with soup. It was very easy to make and tasted good warmed with butter.

Anonymous, Buffalo, NY

My family loved this recipe!!! It was devoured right after it came out of the oven! Though it's only been a short while since it was published in your magazine, already it's a family favorite! :-)

Anonymous, Tampa, FL

I used only white whole wheat flour. I didn't have any eggs and only had 3/4 c yogurt, so I added some milk to substitute for the missing ingredients. It turned out wonderfully. We particularly like it toasted.

Anonymous, Ithaca, NY

After following all directions, I made the simple mistake of taking the bread out after 50 minutes of cooking despite the fact that the toothpick didn't come out entirely clean. Mistake. The flavor of the bread is yummy, but I'll definately be sure to adjust the time accordingly next time.

The bread turns out perfectly every time. Great recipe! Thank you!

Anonymous, Minneapolis, MN

I had made this last year and it turned out wonderful! Thanks for reprinting! My picky boyfriend even liked it!

Anonymous, Asheville, NC

I love this recipe. I have made it to go with soup and beef stew. It's so delicious and makes the house smell like bread and honey while it's baking. Also delicious toasted with a little bit of butter and/or jam.

Susan, Salem, MA

What a delicious bread! I have baked at least 2 dozen loaves this year. It makes a wonderful breakfast bread. Two loaves are in the freezer now for tomorrow's Christmas dinner. Never have so many friends and relatives complimented me for my bread. Thanks so much. This recipe alone is worth a yearly subscription.

Susan, Orange County, CA

This bread is absolutely divine!!! and so easy to prepare. I think I'll be adicted to it.

Maria Rosa, Gainesville, FL

Incredibly easy and delicious. The oats "dissolve" into the bread so you're not eating a chunky bread - the crumb is smooth. I'll definitely make it again and didn't have to modify anything for high-altitude baking in Colorado.

Anonymous, Denver, CO

Fantastic when you want warm, yummy bread in a hurry. And, you'll probably find that you already have all the ingredients on-hand!

Michelle, C'ville, VA

I just made this last night and I thought it was excellent! Not too sweet at all. Very healthy and moist. I will make this again!

Donna, Newport, RI

This bread is amazing!!! I make it to eat with soups, it always comes out great and everyone who tries it loves it.

Berkley, Brookline, MA