This is a sweet, moist and pleasant tasting bread. It only requires 15 minutes to mix together and then goes straight in the oven. We love it with homemade soups or flavored butters or jams!
2 tablespoons plus 1 cup old-fashioned rolled oats, divided
1 1/3 cups whole-wheat flour
1 cup white flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoon salt
8 ounces nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/2 cup honey
1/2 cup nonfat or low-fat milk
Position rack in middle of oven; preheat to 375° F (180° C). Coat a 9-by-5 inch loaf pan with oil. Sprinkle 1 tablespoon oats in the pan. Tip pan back and forth to coat the sides and bottom with oats.
Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork and in a separate bowl, beat 1 cup oats, yogurt, egg, oil and honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but do not overmix (excess mixing will cause the bread to be tough). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
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 rake for 15 minutes. Turn out on to the rack and let cool for about 45 minutes before cutting.