Unsalted butter, for greasing the parchment paper
2 cups plain whole-milk or low-fat yogurt
2 teaspoons baking soda
2 tablespoons flaxseed meal (ground flaxseed)
1 large egg, beaten
½ teaspoon salt
1 pound (about 4½ cups) quick-cooking oats (do not use instant oats)
¼ cup whole or low-fat milk
Preheat the oven to 400 degrees. Line an 8-by-4-inch loaf pan (metal or glass) with buttered parchment paper.
Combine the yogurt and baking soda in a mixing bowl. Stir gently -- small bubbles should begin to form and the mixture should fizz a bit. Add the flaxseed meal, beaten egg and salt, folding very gently from the edges toward the center.
Fold in half of the oats, then add the rest of the oats, and finally the milk, stirring to form a slightly sticky, dense dough. Transfer to the loaf pan and smooth out the top and sides, making sure the dough is sitting as evenly as possible.
Use the tip of a sharp knife to make a shallow slit lengthwise down the center, beginning and ending about an inch from the edges of the loaf pan. Bake (middle rack) for 1 hour, until the top is a deep golden brown.
Carefully remove the loaf from the pan and discard the parchment paper. Then, put a sheet of aluminum foil onto the oven rack, and place the bread on it, upside down. Bake for 10 minutes, until all the sides are a uniform, rich shade of brown.
Transfer the bread to a wire rack to cool completely, right side up; it will seem quite moist, but will firm up as it cools. Cool completely before serving or storing. Serve with salted butter.
Serves 8 (makes one 8-inch loaf)
Nutrition | Per serving (using low-fat yogurt and milk): 270 calories, 11 g protein, 44 g carbohydrates, 6 g fat, 2 g saturated fat, 30 mg cholesterol, 520 mg sodium, 6 g dietary fiber, 5 g sugar
Adapted from a recipe by Jan O'Halloran, a cook in County Clare, Ireland