This wonderfully savory bread is terrific with soups and stews, with cheese, or just as a snack loaf. The mix couldn’t be easier both to put together and to mix up and bake. For a vegan version, you can substitute plain almondmilk for cow’s milk.
For the mix: Whisk together all-purpose flour, sugar, rosemary, baking powder, baking soda, salt and pepper in medium bowl. Spoon the mixture into a 1-quart jar. Add whole wheat flour, oats and walnuts to the jar in layers. Package for gift giving with our downloadable gift tag.
To prepare: Preheat the oven to 350°F. Pour mixture into a medium bowl and stir in milk and canola oil. Spoon mixture into a greased and floured 9x5-inch loaf pan and bake until browned on top and a toothpick inserted into center of the loaf comes out clean, about 50 minutes. Cool in the pan 10 minutes, then cool on a rack completely.
Per Serving: Serving size: 1 slice, 240 calories (140 from fat), 15g total fat, 1.5g saturated fat, 5mg cholesterol, 230mg sodium, 22g carbohydrates, (2 g dietary fiber, 3g sugar), 6g protein.