Quick Brown Bread
|All purpose flour/White bread flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Molasses/Honey||1⁄4 Cup (4 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs) (Room Temperature)|
Preheat oven to 375°F.
Grease baking sheet.
Combine flours, baking powder, baking soda and salt in large bowl of electric mixer.
Beat on medium speed until evenly mixed, stopping to scrape down sides of bowl.
Stir in molasses and enough buttermilk to make soft, pliable dough.
Beat on high speed until mixture comes away from sides of bowl, about 3 minutes (to activate gluten).
Turn dough out onto lightly floured surface and knead until smooth, about 2 minutes.
Pat into circle 2 inches thick.
Transfer to prepared sheet.
Using sharp knife or razor blade, cut a wide cross 1/2 inch deep in center of dough.
Bake until loaf is brown and sounds hollow when tapped, about 55 minutes (bread will split open at cross).
Cool on rack.
For variation, 1/2 cup wheat germ, bran flour or cornmeal or 2 tablespoons soy flour or barley flour may be substituted for an equal amount of rye or whole wheat flour.
Enriched Quick Bread: Mix flours, baking powder, baking soda and salt as above.
Using pastry blender or 2 knives, cut in 1/4 cup well-chilled butter (cut into 8 pieces).
When mixture resembles coarse meal, stir in lightly beaten egg (room temperature) with half of liquid.
Add remaining liquid as needed to make soft, pliable dough.
Quick Fruit or Nut Bread: After adding flour, stir in 1/2 cup chopped nuts and/or chopped dried fruit such as raisins, figs, apricots or dates that have been presoaked in boiling water for 30 minutes and then thoroughly drained.