Thirded Sweet Quickbread
From jo_jo_ba 16 years ago
- 40 minutes to make
- Serves 12
In the colonial United States, wheat supplies were very low, leading to the new British immigrants combining wheat and rye flours with cornmeal in their bread baking. Both quick and yeasted breads were "thirded" and it's a practice still used today for items such as Boston Brown Bread.
Ingredients
- ½ cup rye flour shopping list
- ½ cup whole wheat flour shopping list
- ¼ cup buckwheat flour shopping list
- 1 tbsp baking powder shopping list
- 1 tsp fresh ginger shopping list
- ½ tsp baking soda shopping list
- ½ tsp cinnamon shopping list
- Pinch salt shopping list
- ½ cup buttermilk shopping list
- 1 egg shopping list
- 6 tbsp blackstrap molasses shopping list
How to make it
- Preheat oven to 375F. Grease a loaf pan.
- Combine flours, baking powder, ginger, baking soda, cinnamon and salt.
- Seperately, combine the remaining ingredients.
- Add the wet mix to the dry ingredients and blend just to combine. Do not over-mix.
- Pour into pan and bake 40 minutes, or until it tests done.
- Cool 10 minutes before inverting onto a wire rack and cooling completely.
The Rating
Reviewed by 5 people-
Jojoba this is great! Thanks for posting.
morninlite
in Kalamazoo loved it
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good recipe
momo_55grandma
in Mountianview loved it
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This is just what the doctor ordered....you've made it tasty!
dtour
in Somewhere In Florida loved it
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