Thursday, March 6, 2014

(No Yeast) Whole Wheat Bread! YUM! Comfort food : )

Maggie's Whole Wheat Bread
(adapted from Muffins and More)
In my part of the world, we're still bundling up...

...shovelling snow...

...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!

Maggie's Whole Wheat Bread
(adapted from Muffins and More)

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.

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