This prize-winning recipe was created by Kathleen Hoyt of Wilsonville, Oregon. Kathleen says that even people who claim to like only supermarket white bread love this whole-grain loaf. Kathleen's bread is unusual because while a quick bread, it also contains yeast, which in this case is used as flavoring.

Yield: One 2-pound loaf

Ingredients:

3 cups plus 2 tablespoons whole-grain spelt flour, divided
2 tablespoons honey
2 cups warm water
1/2 teaspoon dry active yeast
2 cups rye flour
1 cup rolled oats
1 tablespoon plus 1 teaspoon non-aluminum baking powder
2 teaspoons baking soda
2 teaspoons sea salt
2 eggs (or substitute)
2 tablespoons sesame seeds
Preparation:
Preheat the oven to 325 degrees F. Coat a 2-pound loaf pan with nonstick cooking spray, and sprinkle it with 2 tablespoons of the spelt flour. Set aside.
Combine the honey and water in a 2-quart bowl, and sprinkle the yeast over the mixture. Set aside for 5 to 10 minutes.
In a 3-quart bowl, combine the remaining 3 cups of spelt flour with the rye flour, oats, baking powder, baking soda, and salt.
Beat the eggs into the honey mixture. Slowly add the honey mixture to the flour mixture, and mix just until the dry ingredients are well moistened.
Place the dough in the prepared pan. Sprinkle the loaf with the sesame seeds, pressing the seeds into the dough with the back of a large spoon.
Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from the pan, and transfer to a wire rack. Cool completely before slicing and serving.