Bacon and hot peppers. I like to bake it in a cast-iron skillet as if it were a cornbread, but you can use a 9 x 9 x 2 baking pan if you prefer.
The oat flour adds fiber as well as heartiness, but you can substitute all-purpose or bread flour for it if you prefer. Although I haven't tried using whole wheat flour in this recipe, you could probably use it in place of the oat flour.
Using one jalapeno pepper and mild smoked paprika will result in a mildly peppery, not hot, bread. If you prefer a hotter, spicier flavor, use two jalapenos or even a habanero pepper, and use hot smoked paprika instead of mild. The earthy, complex flavor of smoked paprika complements the bacon quite well and adds depth of flavor, but you could use ordinary paprika if that is what you have.
1 cup oat flour*
1 1/4 cup all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp smoked paprika
2 Tbs butter or bacon fat, chilled, plus more for greasing
2 or 3 green onions, thinly sliced (including tops)
1 jalapeno pepper, seeded and diced (about 1 Tbs)
4 strips cooked bacon, crumbled
1 cup nonfat plain Greek yogurt
1 large egg, beaten
*You can make oat flour by processing 1 cup of rolled oats (old-fashioned, not instant) in your food processor until finely ground.
Preheat oven to 425F. Grease a 10" cast iron skillet or a 9x9x2 baking dish. If using a skillet, place the greased skillet in the oven to warm up while you make the bread. Combine the first 6 ingredients in a large bowl, then cut in the butter or bacon fat until the mixture resembles cracker crumbs (see below).
Add the remaining ingredients to the bowl and stir just enough to combine, making a soft dough. Turn out the dough onto a lightly floured surface and knead 8 times (resist the urge to knead more). Transfer the dough into the greased pan or warmed skillet (see below).
Bake at 425F until golden brown and a toothpick inserted into the center comes out clean--about 20 minutes, depending on your oven (see below).
Allow to cool to the touch before cutting.