11 March 2011
So, so good for you, whole grain quick bread
It's kind of my own version. So not really an officially written recipe. I've been using Nourishing Traditions methods and recipes for so long now that I take a 'normal' recipe and adapt it to the NT methods. My latest is taking a muffin recipe, adding soaked oatmeal, and baking in bread pans for convenience.
Soak overnight 2 cups oatmeal, 2 C. water with one of the following:
4 T. lemon juice
4 T. whey
4 T. buttermilk, yogurt, or kefir
Stir together and let soak for 12-24 hours
Combine separately 3 C. whole grain flour in one of the following:
2 C. buttermilk, kefir, or yogurt
2 C. water with whey, lemon juice or vinegar
Stir and let sit with oatmeal 12-24 hours
When you are ready to bake take both mixtures above and stir together well.
1 teas. salt
3/4 C. honey
3 teas. baking soda
2 teas. vanilla
5 T. melted butter
Pour into bread pans and bake at 325 for 40-50 minutes or so. Or, you can use the batter for pancakes or waffles which we have done. I just can't imagine how good this is for you! When I grind my grains I use all sorts of things. Spelt, wheat, beans, rice, millet, corn, whatever I have and mix them all together and leave in refrigerator.