Quick Bread

A loaved soda type bread that offers a change from the usual yeast bread; it is economical, wholesome and eggless, and with little effort you'll have a bread that is dense and sweet in texture and relatively healthy, which may be served as an everyday loaf. Calling it quick bread is ideal as with a few basic kitchen pantry staples you can conjure up these loaves with minimal effort and time. 

  

Quick Bread

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2 cups unbleached all purpose flour

2 teaspoons baking powder

2 level teaspoons baking soda

1 1/2 teaspoons salt

1 cup whole wheat flour

1 cup oatmeal

1 cup bran

3 cups buttermilk

1/2 cup honey

Preheat the oven to 350ºF (180ºC or Gas mark 4). Generously grease and lightly flour two baking loaf tins. Line the bottoms with baking parchment paper.

In a large bowl sift the flour and add the baking powder, baking soda and salt. Whisk together, then add the whole wheat flour, oatmeal and bran and whisk together again.

Create a well in the centre of the dry ingredients and add the buttermilk and honey. Using a wooden spoon stir until throughly combined. 

Spoon the dough equally into the two well greased prepared baking tins, fill about two-thirds full. Cover and allow dough to stand in pans in a warm place for 20 to 30 minutes before baking.

Bake for approximately 50 to 60 minutes. Carefully remove from baking tins and allow to completely cool on wire racks. 

Notes: Do not store until quite cold. Bread should be 24 hours old before cutting. Bread stored while warm will mould readily during the warm weather.