Today, I’m going to share the recipe for this bread.
I know I already posted a recipe for whole wheat bread, but this recipe is different because it requires no yeast. It’s a quick bread (a bread leavened with baking powder and baking soda instead of yeast), which means there’s no kneading and no rising. All you have to do is mix the dry ingredients, mix the wet ingredients, put them together, pour the batter into the pan, and bake it.
I much prefer yeast bread, both for its texture and flavor, but this is a good recipe when you’re in a pinch and don’t have time for the whole kneading-rising-shaping-rising-baking bit. And it would also be a good recipe for those of you who are scared silly at the thought of kneading bread dough.
This bread is baked in a normal loaf pan, so it can be sliced and used much like yeast bread. And while it’s not as flexible and sturdy as yeast bread, it’s a pretty good imitation.
Quick Wheat Bread
1 1/2 cups whole wheat flour
1 cup white flour
1/2 cup quick cooking oatmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon finely shredded orange peel (I’ve never added this, but it might be tasty for a breakfast bread)
1 3/4 cups buttermilk or sour milk (I actually used a combo of plain yogurt and buttermilk today)
1/4 cup brown sugar
1. Preheat oven to 350 degrees. Mix all the dry ingredients (except the brown sugar) together in a bowl. I like to use a wire whisk for this purpose.
2. Mix the egg, milk, and brown sugar together. I do this right in the measuring cup, as you can see, and I use a traditional set of manual egg beaters. Nice and mess free. Incidentally, the recipe calls for the brown sugar to be added to the dry ingredients, but I find that it’s much easier to get rid of brown sugar lumps if you mix it with the wet ingredients instead.
3. Add the wet ingredients to the dry ingredients, and mix gently. I cannot overemphasize this. If you mix non-yeast batters too much, you will end up with a tough, chewy product. Mix just until everything is combined, and do not feel that you must remove every single lump. Lumps are good(in this sort of bread, at least).
4. Scrape the batter into a greased 4×6 inch baking pan. I don’t grease mine, since I’m the happy owner of one 4×6 inch Gold Touch bread pan.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool on a wire rack.
This will be fairly difficult to slice neatly while it’s hot, so let it cool for at least 15-30 minutes first.