This is a very easy recipe that has the added bonus of being lowfat! It bakes into a round loaf.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda.
In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine.
Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters.
Bake for about 40 minutes, or until browned. Cool completely before slicing.
Per Serving: 242 calories; protein 5.3g; carbohydrates 35.7g; fat 8.6g; cholesterol 22.8mg; sodium 395.3mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.