INGREDIENTS

INSTRUCTIONS

*Heat the honey until it's liquefied.
**Dried herbs such as tarragon, thyme and marjoram.
Grease a 9 x 5" loaf pan.
In large mixing bowl, combine flours, oats, baking powder and salt.
In a smaller, separate bowl, whisk together egg, honey and buttermilk until
well blended.  Stir in caraway seeds and herbs.
Pour all at once over dry ingredients; blend together with a wooden spoon
or spatula until evenly combined. Pour into prepared pan; brush top with
melted butter.
Bake at 350 F. for 50 minutes, or until toothpick inserted in center comes
out clean.  Cool slightly in pan, then turn onto a wire rack. Bread freezes
well.
To vary, add 1 tb minced, sauteed onion; chopped, cooked bacon; or grated
Cheddar cheese.
Enright suggests serving this bread with lamb stew.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985.  Pg. 20. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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