1       c            All-purpose flour
   1       c            Whole wheat flour
   1 1/4   c            Quick-cooking oats
   1       tb           Baking powder
   1       pn           Salt
   1       lg           Egg
     1/4   c            Honey*
   1 1/2   c            Buttermilk or
   1 1/2   c            Soured milk
     1/2   ts           Caraway seeds
   1       t            Dried, crumbled herbs**
   1       tb           Unsalted butter -- melted
  *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.