It’s here in the flesh! My mom’s cookbook: Baking with Whole Grains. This is a good one, folks. I’m not biased at all, of course. Nope, not at all.
The other day I tried a recipe that I hadn’t tasted before. We weren’t disappointed.
My mom knows a lot about wheat. If you are confused about whole grains, she’ll help you out. I promise. There are tips and tricks for baking everything from yeast breads to muffins. And even a section on what to do with your failures. I love that part.
1/2 cup apple cider
1/4 cup plain yogurt
2 t vanilla extract
1/2 cup brown sugar
1/4 cup oil
3/4 cup whole wheat pastry flour
3/4 cup whole wheat bread flour
1/2 cup all purpose flour
2 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t nutmeg
Scant 1/2 t salt
1/3 cup chopped golden raisins (I used regular)
1 cup grated apple
1 t grated orange zest
Whisk the eggs. Add the cider, yogurt, vanilla, brown sugar, and oil. Whisk well and set aside.
In a large bowl, combine flours, baking powder, baking soda, spices, and salt. Mix and then add raisins, apple, and orange zest.
Add the wet ingredients to the dry and gently stir, blending the dry ingredients up from the bottom. Don’t over mix. A few lumps are fine. Pour into a greased and floured loaf pan.
Bake at 350F for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before slicing and serving.
Yield: 1 9×5 loaf