-BREAD-
1 1/2 c Unbleached flour
1/4 c Whole-wheat flour
1/4 c Quick-cooking oats
1 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
2 Egg whites; lightly beaten
3/4 c Nonfat plain yogurt
1/4 c Honey
1 c Raisins
-GLAZE-
2 tb Honey
2 tb Orange juice
For the bread: Spray a 9″ X 5″ loaf pan with no-stick spray; set aside.
In a large bowl, stir together the unbleached flour and whole-wheat flour,
oats, baking powder, baking soda and cinnamon. In a medium bowl, stir
together the egg whites, yogurt and honey. Add to the flour mixture. Stir
just until combined. Fold in the raisins. Spoon the mixture into the loaf
pan. Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick
inserted near the center comes out clean. Let cool for 5 minutes in the pan
on a wire rack. Remove the pan and partially cool the bread 10 to 15
minutes more.
For the glaze: Meanwhile, in a small bowl, stir together the honey and
orange juice. While the bread is still warm, use a cake tester or skewer to
poke holes in the top. Spoon the glaze over the top, then let cool
completely.
Chef’s note: This bread freezes well, so you can make it ahead. Bake it,
glaze it and let it cool completely. Then wrap the bread in foil and place
in a self-closing plastic bag. It will keep in the freezer for 2 months.
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Yields
1 Servings