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: Vegetarian
and 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
1 2/3 cup plain yogurt (or buttermilk)
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.