I went to culinary school. I can bake and braid a challah, but why? I go to Kaplan's Bakery on Third and Poplar. I will go the extra mile for a hard crusted Russian Black Bread or a fragrant golden Onion Rye.
Sometimes I give in to convenience and buy supermarket bread because it is there. I prefer to make the loaf below.
Although this is a quick bread made without yeast, it is not particularly sweet, slices well and makes excellent toast. Do not cut it until it is COLD. I make a simple vegetarian Green Pea Soup to go with this bread for a satisfying, comforting meal. Perfect for Meatless Mondays.
Whole Wheat Quick Bread
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Combine, then mix with dry ingredients. Do not overmix. It is okay if there are a few lumps:
1 beaten egg
1 and 3/4 cups buttermilk (or whole milk soured with 2 T. vinegar)
1/4 cup honey
1/4 cup butter or margarine, melted
1/2 cup chopped walnuts
1/2 cup raisins
Turn into a greased loaf pan. Bake at 350 degrees for 55 to 60 minutes. Makes one loaf.
Note: My children are not raisin fans. So I sometimes make this with fresh or dried cranberries to keep the peace.