Author Notes
Heat tames horseradish's bite, but leaves its flavor and just a little bit of heat. I wanted to see if I could use it in a bread, and decided to make a quick bread that would stand up to some good butter or cream cheese for breakfast. I was inspired by Merrill's Mediterranean Olive Bread. This is a little spicier, a little sweeter, and has the surprise crunch of a horseradish-salt crust on the top. —drbabs
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Ingredients
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1 cup
all purpose flour
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1 cup
whole wheat flour
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2 1/2 teaspoons
baking powder
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1/2 teaspoon
kosher salt
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1/2 teaspoon
allspice
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2
large eggs
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1 cup
plain yogurt
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1/4 cup
vegetable oil
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1/4 cup
honey
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1 teaspoon
lemon zest
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1/4 cup
toasted walnuts, chopped into small pieces
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1/4 cup
dried apricots, chopped into small pieces
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2 tablespoons
grated fresh horseradish, divided
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coarse sea salt for finishing
Directions
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Position a rack in the lower third of the oven and heat the oven to 350º F. Oil an 8" loaf pan.
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In a medium bowl, whisk together the flours, baking powder, allspice and salt. In a large bowl, stir together the eggs, yogurt, oil, honey and lemon zest. Stir in 1 tablespoon of the grated horseradish.
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Add the flour mixture and fold until about three quarters of the dry ingredients are moistened. Add the walnuts and apricots, and fold just until the pieces are distributed and the dry ingredients are just moist. The batter will be stiff.
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Scoop the batter into the pan and spread evenly. Sprinkle the reserved horseradish evenly over the top, and then grind coarse sea salt over the horseradish. Bake until a tester inserted in the center comes out clean, about 45-50 minutes. Let cool in the pan on a rack for 5 to 10 minutes. Remove bread from pan, and cool completely on a rack.
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