multi whole grain quick bread

Name: Multi Whole Grain Quick Bread
Prep time: 10 min
Cook time: 50 min
Yield: 6
Ingredients: 2 1/2 cup(s) rice milk ( i have used regular milk too); 2 tablespoon(s) vinegar; 1/2 cup(s) brown sugar; 1/2 cup(s) soft butter; 1 cup(s) old fashioned oats; 1 cup(s) pumpernickel flour (i have used ww flour if i can't find the pumpernickel); 2 cup(s) whole wheat flour; 2 cup(s) bread flour; 1 teaspoon(s) salt; 1 tablespoon(s) baking soda

(1 RATING)

50 Pinches

Lucille Hoerle

Summit, NY

Updated on Nov 3, 2011

We have an annual tea at our quilt guild and one of our members made this bread to serve little sandwiches. It is an easy bread to make and healthy too. Being tasty is a good plus.

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prep time 10 Min

cook time 50 Min

method ---

yield 6-8 serving(s)

Ingredients

2 1/2 cups rice milk ( i have used regular milk too)
2 tablespoons vinegar
1/2 cup brown sugar
1/2 cup soft butter
1 cup old fashioned oats
1 cup pumpernickel flour (i have used ww flour if i can't find the pumpernickel)
2 cups whole wheat flour
2 cups bread flour
1 teaspoon salt
1 tablespoon baking soda

How To Make multi whole grain quick bread

Step 1

Preheat oven to 350. Mix milk with vinegar and set aside. Cream butter and brown sugar until light and fluffy. set aside. In another bowl, whisk together the oats, flours, salt and baking soda and then add half of this to the cream mixture, stirring well. When combined, stir in the remaining flour mixture, stirring until well blended. Put the batter into a greased pans. Smooth tops of the loaves. Bake covered (greased foil works) and test at 50 mins. Remove lid and bake another 10 mins or until test comes out clean. Let cool in pan for 5 mins. The bread slices best if allowed to cool completely. 26 slices.
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