I do not like Bread Machines. I prefer baking my bread in a good 'ole loaf pan. This recipe was SO SO Easy (no yeast involved, no having to wait while it rises, etc...)and SO SO Yummy!! And, I have to mention that it is SUPER HEALTHY-no added fat or oil, or even eggs. The recipe makes two loaves of bread. You can store one in the refrigerator for later or even freeze it if you like. But, I would suggest putting it in the refrigerator because this bread will not last long once you taste how yummy it is. It is perfect for sandwiches, and ABSOLUTELY DIVINE toasted with butter. Enjoy my Friends. And, remember that God's Word is the Most SATISFYING thing you can take in to your heart, body, spirit, and mind. May you truly "Taste and See that the Lord is Good!!" Psalm 34: 8!!
Whole Wheat Colonial Bread
Ingredients:
4 cups low fat buttermilk
4 cups whole wheat flour (I use King's Arthur)
1 1/3 cups all-purpose flour
1 cup packed light brown sugar
4 teaspoons baking soda
1 teaspoon salt
4 cups whole wheat flour (I use King's Arthur)
1 1/3 cups all-purpose flour
1 cup packed light brown sugar
4 teaspoons baking soda
1 teaspoon salt
Directions:
Preheat the oven to 350 degrees F. Grease two 9x5 inch loaf pans with bakers joy cooking spray or butter and flour.
In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
Bake for 40-50 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well and it can also be frozen for later. If freezing, wrap in saran wrap, and then wrap in a dual layer of allumnium foil and put in a freezer ziploc bag.
Preheat the oven to 350 degrees F. Grease two 9x5 inch loaf pans with bakers joy cooking spray or butter and flour.
In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
Bake for 40-50 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well and it can also be frozen for later. If freezing, wrap in saran wrap, and then wrap in a dual layer of allumnium foil and put in a freezer ziploc bag.
This looks great! I use King Arther's whole wheat flour too. It's the best I've found so far. Thanks for adding the tip about freezing. I need to more of that "make-ahead and freeze" stuff.
ReplyDeleteThanks! I am excited to try it out soon! :-)
ReplyDeleteEnid
Hi Christina:
ReplyDeleteI made the Colonial Wheat bread tonight for dinner with an Irish Beef Stew. It was very yummy! Thanks for posting it. I cut the receipe in half since I only had the one loaf pan, and it still worked great.
Hope your staying warm.
Blessings,
Marita