|Maggie's Whole Wheat Bread|
(adapted from Muffins and More)
In my part of the world, we're still bundling up...
...sitting around the fireplace...
...and eating comfort foods.
If you're cooking up a batch of stew or a hearty soup today, make this Whole Wheat Bread recipe to serve alongside.
Originally a recipe from Company's Coming, Muffins and More (1983), I made a small change out of necessity many years ago. Ever since, I've used the adapted recipe – reminds me of Wheaten Bread, an old traditional recipe from Northern Ireland that we've made for years.
This recipe is quick to assemble – you'll have it ready before the oven is up to temperature!
Whole Wheat Bread
From Company's Coming, adapted by Maggie
2 cups whole wheat flour
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Combine dry ingredients in a large bowl.
1 1/2 cups buttermilk (or sour milk*)
1/4 cup corn syrup
1/4 cup vegetable oil
In a small bowl, mix liquid ingredients.
Pour into dry ingredients.
Stir just enough to combine.
Bake in a greased loaf pan (9x5x3) at 350ºF for 40 – 50 minutes.
- To make sour milk, add 1 1/2 tablespoons vinegar to measuring cup.
- The original recipe called for molasses instead of corn syrup. I prefer the lighter taste of the corn syrup.
- The trickiest part is mixing the corn syrup into the milk and oil mixture. Beat with a whisk as you slowly drizzle in the corn syrup.
- You can combine wet and dry ingredients by hand or in a mixer. Beat at a low speed just until ingredients are combined.