Food Storage & Other Adventures in Motherhood

Food Storage Friday: Quick Whole Wheat Bread-I

by heather

With strawberry and mixed berry jams

Lately I felt inclined to experiment with bread making, but I didn’t want to make 3 (+) loaves. I can fit two, max in my sun oven and baking in my kitchen at this time of year is some what foolish. I found this recipe for quick whole wheat bread in How to Cook Everything: Vegetarianand thought it was worth a try (my variation below). I love that is was delicious, quick and healthy, but it really didn’t turn out very pretty. I’ll continue to experiment with this. Also if you want a lighter texture, substitute white flour for the cornmeal.

Quick Whole Wheat Bread

Food Storage Ingredients:
1 1/2 cups whole wheat flour
1 cup white all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup honey

Fresh Ingredients:
1 2/3 cup plain yogurt (or buttermilk)
1 egg

1. Preheat oven to 350 degrees. 2. Mix dry ingredients 3. Mix wet ingredients. 4. Combine the liquid into the dry ingredients. Bake until firm, about an hour.


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