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" Let&amp;#039;s say you have a big pot of minestrone on the menu for dinner tonight. Or some potato chowder, or beef and barley soup. This is the bread for you. It&amp;#039;s relatively quick to throw together, and when it comes out of the oven after about 50 minutes of baking it&amp;#039;s warm and moist with a savory, hearty crust. It loses a bit of its magic as it cools, but leftovers can be perfectly decent sliced and toasted for breakfast, with butter (and even honey) on top. I found the recipe on 101 cookbooks.  I admit I didn&amp;#039;t take process shots, mostly because my hands were covered with a slightly sticky dough. Anyway, I started by blending 2 cups rolled oats in a blender until powdered. I used quick-cooking oats, figuring if I was going to blend them down to a flour it didn&amp;#039;t matter if they were a bit broken-down to begin with. I mixed that in a big bowl with 2 1/4 cups all-purpose flour, 1 1/4 teaspoons salt and 1 3/4 teaspoons baking soda. Then I mixed 1 1/2 cups plain yogurt with 1/2 cup milk in a big measuring cup (my approximation of 2 cups buttermilk, made with ingredients I had on hand). I poured all but 1/4 cup into the flour mixture and mixed and kneaded the dough for a minute or 2, until it was uniform and holding together well. I put the dough in a 9-inch bread pan that I had sprayed with cooking spray (it didn&amp;#039;t quite fill the whole pan, which turned out to be fine). I brushed the top with some more yogurt-milk mixture and sprinkled with caraway and sesame seeds. Baked at 350F for 30 minutes on the middle oven rack, then moved the rack up one level and baked another 20 minutes, to allow the crust to get crusty. Removed from pan and served warm with softened butter. Once you have your bread in the oven, get started on one of these: 10 Soups You Can Make in 30 Minutes or Less "^^<http://www.w3.org/2001/XMLSchema#string>
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