First Thing First: HAPPY NEW YEAR!
Whew! Now that the indulgent months are behind us I so want to get back to “normal” food. Simple, uncomplicated, healthy eating.
Clean Slate is such the perfect theme for this month’s #TwelveLoaves posting. I suppose that slate means somewhat different things to different people and um in a different context it could mean a whole lot of different things but let’s stay focused here.
For me it means enough already with the high fat, fancy shmancy foods, it means remembering to take care of myself and eating properly instead of picking at all the wrong things along the way.
I was looking for a simple, healthy grab and go type breakfast item, one that I can easily take with me in the morning if need be; something that would be filling enough to sustain me in the morning without leaving me feeling bogged down or fill me up with empty calories. I’d been sitting on this quick bread recipe made with whole wheat flour, flax seeds and blackstrap molasses and honestly kinda forgot about it until I stated thinking about this month’s challenge. It just seemed right.
All in all I think between the iron, calcium and potassium in the blackstrap molasses, the omega-3′s, fiber and lignans in the flax seed and the folic acid, protein and antioxidants in wheat germ this recipe is not too shabby on the nutrition scale. Not to mention the whole wheat flour.
I only made a few minor tweaks, adding raisins to one of the two loaves and using ground flax seed rather than whole which require grinding. BTW, I learned there’s a 1:1.5 ratio of whole to ground flax seeds…just in case you need to do the conversion like I did.
The bread is a bit on the tart side from the blackstrap molasses and so I found pairing it with some strawberry jam seemed the right thing to do. A small piece of cheese would also be a nice accompaniment.
Interested in joining us? Here’s the deal:
#TwelveLoaves January: Clean Slate. Bake a bread, yeast or quick bread, loaf or individual. January #TwelveLoaves is all about a clean slate. After the holiday indulgences, we are starting the year with simplicity. Have fun baking with whole grains and other flours. Share with us your favorite basic bread recipes. Let’s get baking!
Just follow the rules, it’s as easy as pie:
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
Molasses Wheat Quick Bread
Slightly adapted from Martha Stewart
4 cups white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons ground flaxseed
2/3 cup toasted wheat germ (plus more for sprinkling)
3/4 cup canola oil
3/4 cup blackstrap molasses
3 cups buttermilk
2/3 cup raisins
2 teaspoons cinnamon (plus more for sprinkling)
1. Preheat your oven to 375 degrees. Spray two 9 inch loaf pans with cooking spray and set aside.
2. In a large bowl, sift both flours, baking powder, baking soda and salt together. Whisk in the ground flaxseed and wheat germ.
3. In a large measuring cup (or a bowl) combine the buttermilk, blackstrap molasses and canola oil. Add to the dry ingredients and stir to combined.
4. Place half of the batter in one prepared loaf pan. Even out top with an offset spatula and sprinkle with extra wheat germ if desired.
5. Gently fold the raisins and cinnamon into the rest of the batter. Don’t overmix.
6. Pour the remaining batter into the other prepared loaf pan. Even out top with an offset spatula and sprinkle with extra cinnamon if desired.
7. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven an let sit in the pans for 10 minutes or so the turn out onto a wire rack to cool completely.
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