Homemade Whole Wheat Quick Bread
A recipe for baking whole wheat bread in about one hour.By Mary Curtis
Here's a tasty way to add more whole grain for yourself and your family. This bread is easy to make - it takes about an hour from start to finish.
The measurements are approximate; add a little more milk to get the right consistency depending on your flour; the batter should appear more like thick cake batter.
As an option, add fruit and/or nut. I add bananas and slivered almonds here as an option. Raisins and pineapple are also good. This bread is also moist and tasty plain.
For best results, lightly sift the flour using a wire sieve or sifter.
I use whole grain wheat flour like Bobs Red Mill 100% Stone Ground Whole Wheat Flour - 5 LB or King Arthur Flour Whole Wheat, Traditional, 5-Pound (Pack of 8).
|The bread can be placed in bread bags and frozen while still warm.|
- 4 - 5 cups whole wheat flour, lightly sifted
- 2 1/2 cups milk
- 2 eggs
- 1 - 2 teaspoons sea salt or Kosher salt
- 4 - 5 teaspoons baking powder
- 1 - 2 tablespoons honey
- 1/2 - 3/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup slivered almonds (optional)
- 1 large banana, peeled, mashed (optional)
Preheat your oven to 350° and adjust your oven't rack to the center position. Coat two loaf pans with a thin coating of oil and dust lightly with flour.
Lightly sift all the flour into a large mixing bowl (use a wire sieve or sifter). Add all dry ingredients (except the optional nuts) to the sifted flour and stir lightly with a wooden spoon to mix ingredients.
Prepare the wet ingredients next:
- Whisk the eggs in a small mixing bowl just until frothy.
- Add the oil to eggs, pouring it slowly into eggs with one hand and whisking the egg mixture with your other hand.
- Add the milk, honey, fruit (optional), and nuts (optional). Whisk to mix well.
|Cool the bread loaves while still in their pans. Let the pans sit on your stove top for a couple of minutes until you can touch the tops and they feel warm rather than hot.|
Next, add the wet ingredients to dry and stir vigorously with your wooden spoon. Continue stirring to mix ingredients thoroughly. The batter should become like a thick cake batter; if it is too thick, add more milk a little at a time, stirring after each addition. The batter should be thick but pourable.
Pour the batter into your loaf pans to fill a little more than half way up to top. Place the pans into the oven so that they don't touch each other.
Bake 30 minutes; check by lightly tapping the top with your finger or by inserting a toothpick. If the top feels firm, bake another 5 minutes. After 35 minutes, if the top still feels soft, bake in 2 minute intervals until done.
Remove from your oven and cool for 2 -3 minutes on the stovetop or a table.
Remove from the pans by lightly running a butter knife around the edges and tapping the bottoms of pans; then invert the pans on a cutting board or plate. It's best to wrap the bread in foil while it is still warm. Also, the bread can be immediately frozen while it is still warm.
To serve, slice bread and eat plain or with favorite jam or topping.