Lemon Poppy Seed Bread

Since January is the month where I like to experiment with more whole grain recipes, I decided to buy a bag of King Arthur White Whole Wheat Flour and try some new things. This quick bread is adapted from the King Arthur Book of Whole Grain Baking and it’s delicious. It’s very lemony, has a little crunchiness from the poppy seeds, and you can eat it for breakfast knowing you’ve at least got a few whole grains in.

About oat flour, if you have a coffee grinder it’s pretty easy to make yourself – especially for instances like this when you only need 1/2 cup. I always grind my own. As for the glaze, I changed it a bit from the original and used my favorite melted butter lemon icing which drizzles nicely, sets quickly, and is opaque.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

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Comments

  1. says

    oat flour! i love making my own too. i make mine and use in my morning glory muffins. it is the perfect way to get my junk food hubby to eat grains without him even knowing it. lol
    so yep, I will definitely be printing this one out.

  2. says

    Hmm, lemon yogurt. That’s interesting. I’m all for whole grains whenever possible.
    Funny, TWD this week is poppy seed muffins that I’m planning to make tomorrow. Tis the season.

  3. says

    I still haven’t purchased the white whole flour. We use whole wheat flour all the time to make bread, and I just don’t think about the white whole wheat unless I see it in a blog recipe.

  4. Jennifer says

    You can also make oat flour in your food processor or blender. It might not be as fine as store-bought, but it’s worked for me in the past.

    The recipe looks delicious, by the way.

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