This week's recipe was inspired by our dear friend who has re-introduced us to batter breads. She learned to make an Irish batter bread when she lived in Ireland for a year. She made it for us the other week and we loved it! After working with some different ingredients and portion variations, we have come up with a recipe of a multi-grain bread that doesn't require yeast or time to proof. We think it is tasty too!
Prep time ~ 15 minutes
Ingredients:1 1/2 cup whole wheat pasty flour (or whole wheat flour if you do not have pastry flour)
1 cup all-purpose flour
2/3 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/3 cup ground flax seeds
1/4 cup wheat germ
1 Tbs cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cup low-fat buttermilk
Directions:1. Preheat oven to 350F. Spray a 8in x 4in loaf pan and set aside.
2. In a large mixing bowl, combine all dry ingredients and mix until evenly distributed.
3. Stir in buttermilk just until batter forms.
4. Pour batter into pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Bread should be golden brown on top.
5. Allow bread to fully cool before slicing.
We hope you enjoy making this loaf of whole grains!
Get Fit For Fiber,
D & K
photo from:
http://ambitionskitchen.blogspot.com/2010/09/light-multi-grain-quick-bread.html
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