|Easy Toasting BreadI am into easy in the kitchen, simple food, simply made. I have a hard time finding bread that I truly like. Most is not dense or hardy (hearty!) enough for my likes. Not a fluffy, white flour bread girl here!So I whip up this bread in about 10 minutes, bake it for 50 - 60 minutes, let cool for about 15 minutes and then slip it out of the bread pan. Hot out of the oven, slathered with yummy grass fed butter is divine. I keep it in a freezer bag, in the refrigerator, and enjoy it toasted and slathered with butter for about a week. Equally yummy is butter and peanut butter, butter and almond butter, hummus... use your imagination and taste buds to guide you. EASY RECIPE: Warm 2 cups of milk and 4 tbsp. of butter in small sauce pan. When warm and the butter has melted, add the 2 tsp. b. soda.In separate bowl blend the:4 cups flour, (100% whole grain flours or use nut flours, I prefer gluten free flours)
2-4 tbsp. unrefined sugar,
1 tbsp. b. powder, and
pinch of sea salt.
THEN...Beat beat well 2 eggs and add to wet. (optional, to make finished bread less crumbly)
Mix wet and dry.
Place in buttered loaf pan and bake at 350 F for about 50 minutes.
Hints: I use grass fed milk and butter, sucanat unrefined sugar, and all organic ingredients. In this particular loaf I used 1 cup fresh ground teff flour, 1 cup fresh ground coconut flour, 1 1/2 cups dark buck wheat flour (I let Bob, of Bob's Red Mill grind this, thanks Bob!) and 1/2 cup cornmeal.
The dough will be sticky and thick like a very, heavy batter; it is not like yeast bread dough in its consistency.
The baked bread can be somewhat crumbly, thick slices work best! OR, as suggested, add a couple of well beaten eggs to the batter to help bind the ingredients together.
VERY Yummy! Enjoy and be healthy, Paula