Ingredients

• 2 cups (500 mL) whole barley flour
• 1 cup (250 mL) all purpose flour
• 1 tsp (5 mL) baking powder
• ½ tsp (2 mL) baking soda
• 1 tbsp (15 mL) chopped fresh parsley
• 1 tsp (5 mL) dried dill weed
• ½ tsp (2 mL) dried oregano
• ½ tsp (2 mL) dried basil
• ½ tsp (2 mL) dried thyme
• ½ tsp (2 mL) dried marjoram
• ½ tsp (2 mL) salt
• ¼ cup (50 mL) canola oil
• ¼ cup (50 mL) honey
• 2 eggs
• 1 cup (250 mL) yogurt
• 1 tsp (5 mL) sesame seeds

Lightly grease a 9 x 5 inch (2 L) loaf pan. In a large bowl, combine flours, baking powder, baking soda, parsley, dill, oregano, basil, thyme, marjoram and salt. Mix oil and honey in a medium bowl. Add eggs and beat well; stir in yogurt. Stir the liquid ingredients into the flour mixture just until moistened. Spoon into loaf pan. Sprinkle sesame seeds on top. Bake at 350˚F (180˚C) for 40 minutes or until a cake tester or toothpick inserted in the centre comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool on rack. Makes 1 loaf, about 18 slices.

Nutritional Information (per slice):

Calories: 125;  Protein: 2 g; Carbohydrate: 19 g; Fibre: 2 g; Sugars: 5 g; Fat: 6 g; Saturated Fat: 0.5 g; Trans Fat: 0 g; Sodium: 139 mg; Potassium: 54 mg.