Very easy to make and a perfect companion for a luncheon salad or a hearty stew. Or serve with cream cheese for breakfast, accompanied by fresh fruit or juice.
| 1 | c | unbleached all-purpose flour |
| 1 | c | whole wheat flour |
| 1 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| 1⁄4 | c | butter (melted) |
| 2 | large eggs (beaten) | |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | c | honey |
| 1 | tsp | dried dill |
| 1⁄2 | tsp | dried oregano |
| 1⁄2 | tsp | dried thyme |
| 1⁄2 | tsp | dried basil |
| 1⁄2 | tsp | dried tarragon |
Preheat oven to 350°.
Sift the flours, baking powder, baking soda and salt together into a large bowl.
In another bowl, beat the cooled butter, eggs, yogurt and honey until frothy; add the herbs and beat again.
Make a well in the center of the dry ingredients; pour the liquid mixture into the well and stir with a wooden spoon until thoroughly blended.
Pour into a lightly greased 8x4-inch bread pan and bake for 40 - 50 minutes.