Helping you out with those New Year’s resolutions and continuing on with healthy eating posts for January. We already covered eating more veggies with our bonus recipe of the month available only for subscribers: cauliflower rice using the slicer/shredder attachment. (subscribe to get bonus recipes every month!) Next we tackle eating more whole grains. If you are used to eating white flour bread, quick bread is a great segue into the realm of whole grain baking, and eating. The heartier flavors and textures of whole grains work well and taste great in recipes such as quick breads, muffins, pancakes and waffles. I love this Spelt Oat Bread because it isn’t sweet, so you can go either way with it: spread on a little Greek yogurt and drizzle with honey for a filling breakfast or serve alongside a hearty minestrone for a healthy dinner.
Quick breads are also an excellent introduction to baking your own bread. If you aren’t ready to tackle yeast breads or don’t have the time, a quick bread is an uncomplicated and much quicker way to begin. This recipe is very straightforward. Wet ingredients, then dry, mix, and bake!
A few tips for quick breads in the Ankarsrum:
- Thoroughly blend wet ingredients before adding dry.
- Make sure ingredients are room temperature unless otherwise specified (good tip for all baking). This prevents honey from seizing up.
- ALWAYS whisk together dry ingredients in a medium/large bowl before adding to wet to help evenly incorporate and remove any clumps.
- Scrape down the sides of the bowl as necessary.
- For small batches (like this one), use the plastic whipping bowl. For larger batches, use the stainless steel bowl with the roller/scraper.
Happy baking and hope your New Year is off to a good start so far. And as always, let us know if you have any questions or comments. Or perhaps a recipe you would like to see on the blog this year.
Spelt Oat Bread
Prep Time: 15 minutes
Bake Time: 45 minutes
2 large eggs, room temperature
55 g. (1/4 cup) olive oil
42 g. (2 Tbsp.) honey
325 g. (1 1/4 cup) buttermilk, room temperature
225 g. (2 1/4 cup) whole grain spelt flour*
100 g. (1 cup) rolled oats**
8 g. (2 tsp.) baking powder
2 g. (1/2 tsp.) baking soda
6 g. (1 tsp.) kosher salt
Preheat oven to 375° F. Grease a standard size loaf pan.
In the plastic whipping bowl with the single wire whisks, combine the eggs, olive oil, honey and buttermilk. Whisk on medium speed (3 o’clock) until thoroughly combined.
In a large bowl, whisk together remaining ingredients. Add to the wet ingredients and mix on low speed (1 o’clock) just until combined, turning off the mixer and scraping down the sides as necessary.
Pour batter into prepared pan and bake for 40-45 minutes until the top is brown and a wooden toothpick inserted in the middle comes out clean.
Let cool in pan 5 minutes and then remove loaf from pan to a cooling rack. Cool at least 10-15 more minutes before slicing into.
Yield: 1 loaf
* If spelt flour is not available, substitute with 254 g. (2 1/4 cup) whole wheat flour. If milling at home and spelt is not available, use hard white wheat.
** Flake Mill attachment can be used to flake oat groats into rolled oats. Make sure to measure oat groats by weight and not by cup, since 1 cup of oat groats yields almost double the volume amount.
