This recipe is by Martha Rose Shulman -- martha-rose-shulman.com
This savory quick bread is easy to make and versatile. Try it lightly toasted for breakfast or tea, or drizzled with a little honey. You may also slice it thin and serve it with cheese.
1 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk or plain yogurt
3 tblsp olive oil
3 tblsp walnut oil
1 cup (3 oz) chopped walnuts
1. Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Sift together the flour, baking powder, baking soda, and salt.
2. Beat the eggs in a large bowl. Whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
3. Bake 50 minutes to one hour, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.
Yield: one loaf
Advanced preparation: This bread will keep for a couple of days wrapped airtight. It freezes well.
My note: I'll probably make this in the next day or two, but first need to get some buttermilk or yogurt from the store. I don't have walnut oil, so will probably just use safflower oil since I have it on hand. I'll let you know how it turns out.
- Kathy in KY
- Fayette Co, KY, United States
- I am a country girl stuck in the city, for the time-being. I enjoy the country way of life, and practice that in my home as best I can by canning and preserving foods, cooking and baking from scratch, crocheting, living vicariously thru the many blogs I follow about country life. I enjoy learning about raising livestock, and glean from my past employment and personal experiences of working with animals to fuel some of my postings. I have 5 cats, who keep my life interesting. And I am also an amateur poet. Thanks for stopping by and checking out this Farmer-gal who is caught in town, for now.