Bread is probably the trickiest of all baked goods. With just a few extra folds of the spoon, a fluffy masterpiece can turn into a dense, cardboard nightmare. Only a lucky handful of loaves I’ve ever made have been edible by my standards; most of the attempts were dismal failures – especially the wheat breads.
That changed a couple days ago when I took a gamble on a recipe from The Wooden Spoon‘s quick bread section. At first its classification threw me off. No yeast? No long hours spent curing to perfection? No way that deserved to be called real bread. But as it was already 4 p.m. (and no chance in hell I was eating the Wal-Mart bread with its mile-long list of ingredients), I gave in and started preheating.
And I don’t really have much to say about the results except it was everything a bread should be: simple, filling, moist … Definitely worthy of the wheat haters out there. You’ll just have to try it for yourself.
Sweet Whole-Wheat Bread
(adapted from The Wooden Spoon by Marilyn M. Moore)
Preheat oven to 350°F. Grease and flour a 9″ by 5″ baking pan. Sift together into a large bowl and set aside:
2 3/4 C whole-wheat flour
1 1/2 TSP baking soda
3/4 TSP salt
1 TSP cinnamon
1/4 TSP nutmeg
1/4 TSP ginger
In another bowl, blend together in this order:
1 egg
1/2 C sugar
1/4 C oil
1/4 C molasses
1 1/2 C buttermilk
Stir buttermilk mixture into dry ingredients, stirring just until moist. Pour into prepared pan. Bake at 350°F for one hour, or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Turn out completely on a cooling rack. Makes one loaf.
Tips:
Don’t skimp on flour. If you’re in the States, invest in the quality flours like King Arthur’s Mill or Bob’s Red Mill, or, even better, buy freshly milled flour from your local mill.
Remember to only stir JUST until moist – until the flour has been incorporated into the mixture. Over stirring is the leading cause of bread death. Don’t do it, no matter how chunky or uneven you think the batter might look.
Fellow village dwellers:
All the ingredients except ginger should be available in your local stores and/or bazaar. Coming by wheat flour is easier than you think – and cheap, too. Most bazaars sell whole wheat which can be ground at a local mill for a few lari (sometimes free). You’ll need to get the ginger in the city from Goodwill or another big name supermarket unfortunately. Yes, they do have nutmeg and molasses in all the regions. You might have to search a bit, but they do exist. As for the cooling rack, place the loaf on a surface where air can reach the bottom. The heating coils of a stove burner is my go-to spot.
To make a substitute for buttermilk, put a tablespoon of white vinegar or lemon juice into a liquid measuring cup, then add enough milk to bring the liquid up to the one cup line. Let stand five minutes before using. (If you want the real thing, see the “I Can Do Dairy All By Myself!” post.)