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