*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.