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.
It was an exciting day when the first box arrived. It was several years in the making and what fun to see it all finished.
We got to do a lot of taste testing along the way and it was all delicious.
The other day I tried a recipe that I hadn’t tasted before. We weren’t disappointed.
Perfect for fall and with soup. Won’t you make this for dinner tonight? Pretty please? And then love it and buy the book. You know you want to.
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.
PS. $20 for a signed copy. You may pick them up at my house or I can mail. Shipping charges apply.
Apple Cider Spice Bread
From Baking with Whole Grains
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
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