WHOLE WHEAT QUICK BREAD RECIPES

WHOLE WHEAT QUICK BREAD RECIPE | EATINGWELL

Whole Wheat Quick Bread Recipe | EatingWell image

This simple bread makes a great soup accompaniment or breakfast loaf. White whole wheat flour adds fiber while keeping it light; flaxseeds add fiber and healthy fats. Put a tasty spin on it with one of the variations below.

Provided by Diabetic Living Magazine

Categories Diabetic Low-Calorie Breakfast Recipes

Total Time 2 hours 0 minutes

Number Of Ingredients 10

Ingredients

Nonstick cooking spray
2 cups white whole wheat flour
½ cup ground flaxseeds or flaxseed meal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
1?½ cups buttermilk
¼ cup vegetable oil
2 tablespoons sugar (see Tips)

Steps:

Preheat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with cooking spray.
In a large bowl stir together the flour, flaxseeds, baking powder, baking soda and salt. Make a well in center of flour mixture.
In a medium bowl combine the egg, buttermilk, oil and sugar. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread batter in the prepared pan.
Bake 45 to 50 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove bread from pan; cool on a wire rack. If desired, wrap and store overnight before slicing.

Nutrition Facts : Calories 120.3 calories, CarbohydrateContent 15 g, CholesterolContent 13 mg, FatContent 5.5 g, FiberContent 2.2 g, ProteinContent 3.9 g, SaturatedFatContent 0.7 g, SodiumContent 165.6 mg, SugarContent 3 g

WHOLE-WHEAT QUICK BREAD - MEDLINEPLUS

Whole-Wheat Quick Bread - MedlinePlus image

Who has time to wait for bread to rise? Try this Whole Wheat Quick Bread. It only takes 10 minutes to prepare and 45 minutes to cook!

Provided by Food Hero

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups buttermilk
2 Tablespoons oil
3 Tablespoons brown sugar

Steps:

Preheat oven to 350 °F. Lightly oil or spray the bottom of an 8 inch x 8 inch baking pan.
In a large bowl combine both flours, baking soda, baking powder, and salt. Mix well.
In another bowl, combine buttermilk, oil and brown sugar. Be sure sugar has no lumps.
Add liquids to flour mixture. Stir together until dry ingredients are just moistened.
Pour into prepared baking pan and smooth into corners.
Bake for 40 to 45 minutes. Top should look golden brown.
Cool slightly and remove from pan. Slice with a serrated knife.
Wrap leftovers in plastic wrap and store at room temperature.

Nutrition Facts : ServingSize 1 piece (54 grams), Calories 110 calories, FatContent 2.5 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 250 milligrams, FiberContent 1 gram, ProteinContent 4 grams, CarbohydrateContent 17 grams

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OATMEAL WHOLE WHEAT QUICK BREAD RECIPE - FOOD.COM

I found this on AllRecipes, posted by Zoe. She says "There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!" I have personally made this a number of times as a quick accompaniment to warm soup. The original recipe calls for an oven temp of 450, but I find this gets too brown if I go that high. Also, I have made this as both a rustic round loaf and in a loaf pan. When I want to make a round loaf I put it on a cookie sheet. It does flatten a bit while cooking, though, so if I want slices instead of wedges I will put it in a loaf pan and tent w/ foil to avoid burning the crust. Yes, the dough will be more like a batter than a traditional bread dough, but I promise it will come out as bread!
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