Gabe Johnson/The New York Times
I was in the bread aisle of the grocery store the other day contemplating whether I had the energy to make bread at home. Honestly, I just wasn’t in the mood, but when I started reading labels on the packaged loaves, I had a very strong reaction to the insanely long the ingredient lists. (This might have played out differently had I been in a fancier store with a fancy bread department.) So, I went home, breadless, determined to find a fast recipe that didn’t call for kneading or rising. I flipped through three cookbooks before I found this recipe, which is exactly what I was looking for: super fast to mix together, no kneading or rising required. The result is moist with a deep flavor that is divine when toasted and topped with peanut butter or jam (or both). I’m sure I’ll go back to making my standard bread when I’m feeling more inclined, but this is definitely going into my regular baking rotation.
Quick Whole Wheat Bread
From How to Cook Everything and Bitten
Makes 1 loaf
Time 1 1/4 hours
Like making pancakes, there is an ideal thickness for the batter. In this case, it’s pourable but not wet, like good (not too dry) oatmeal.
Oil or butter for greasing pan
1 2/3 c buttermilk or plain yogurt
2 1/2 c (about 12 ounces) whole wheat flour
1/2 c cornmeal
1 tsp salt
1 tsp baking soda
1/2 c molasses (I actually used maple syrup)
1. Heat the oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
2. If you’re using buttermilk or yogurt, ignore this step. Make soured milk by warming the milk gently—1 minute in the microwave is sufficient, just enough to take the chill off—and add the vinegar. Set aside.
3. Mix together the dry ingredients. Stir the molasses into the buttermilk, yogurt or soured milk. Stir the liquid into the dry ingredients (just enough to combine) then pour into the pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from the pan.
[...] Whole Wheat Quick Bread ReadyMade Magazine [...]
Amy–thanks so much for sharing this! I’ve been searching for just this type of recipe to make for my yeast-sensitive hubby. I’ll try it this weekend and let you know how it turns out!
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