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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Here's one of the few whole wheat bread recipes that I managed to acquire some years ago. Ingredients:
1 1/2 cups whole wheat pastry flour |
1 tablespoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/2 cup natural bran |
1/3 cup vegetable oil |
1/3 cup honey |
1/2 cup buttermilk |
2 eggs |
1 cup shredded carrot |
1 lemon, zest of |
1/3 cup dried apricot, diced small |
1/4 cup sunflower seeds |
1/3 cup golden raisin |
Directions:
1. Preheat oven to 350 degrees F, & butter a 9 inch loaf pan.
2. In bowl, whisk & mix together flour, baking powder, cinnamon, nutmeg & ginger, then whisk in bran.
3. In large bowl, whisk together vegetable oil, honey, buttermilk & eggs, until well blended.
4. Add carrots, zest & apricots, & stir until well blended.
5. Add flour mixture, seeds & raisins, & blend until all the flour is just moistened. DO NOT OVERBEAT.
6. Pour into buttered pan.
7. Bake 40-50 minutes or until toothpick in the middle comes out clean.
8. Remove pan from oven & let cool 10 minutes on wire rack.
9. Remove loaf from pan & let cool completely on wire rack.
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