Laurels Kitchen Whole Wheat Quick Bread Recipes

Steps:

• Preheat oven to 375°F.
• Grease an 8"x4 1/2" loaf pan.
• Mix oil and molasses together.
• Beat the large egg and buttermilk together, then add the oil and molasses mixture.
• Measure your dry ingredients into a large bowl, and stir them until thoroughly blended.
• Chop the cashews coarsely.
• Make a well in the centre of your dry ingredients and pour in the wet ingredients.
• Stir just until the dry ingredients are thoroughly moistene. The mix will be quite moist.
• Fold in the chopped nuts reserving a couple of tablespoons for the top.
• Put mix in the loaf pan, and sprinkle the reserved nuts on top.
• Bake for approximately 40 minutes or until a tester inserted into the middle comes out clean.

Steps:

• Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
• If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add vinegar. Set aside.
• Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.