Easy-mix, cupboard-ingredient BROWN BREAD may be a misnomer. It isn’t the yeast-leavened bread that comes to mind but instead a quick bread leavened with baking soda and reminiscent of a steamed Boston brown bread.
As regular readers will notice, I’ve 'Alanna-sized' the recipe, reducing the sugar by half. I also cut the currants / raisins along with the nuts, following my mom’s theory about chocolate chips: a few ‘delight’ when more can seem ‘rather ordinary’.
The changes result in a 20 percent drop in calories and a 33 percent reduction in fat – and with no loss in enjoyment, an absolute requirement.
A favorite new baking pan helps too. It is longer and narrower than a standard 9x5 bread pan but holds the same volume of batter.
The length change makes it easier to cut a dozen substantial-seeming pieces versus a dozen skimpy-seeming pieces. This is a mind game, of course, but like serving meals on smaller plates, it works.
If you think it might for you, too, visit KingArthurFlour.com for a Danish loaf pan.
Unsulphured molasses has a lighter, cleaner sugar cane flavor but can be harder to find so stock up when you do.
(QUICK) BROWN BREAD
Oven time: 50 minutes
12 slices
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/3 cup brown sugar (reduced from 2/3 cup)
- 1/4 cup molasses (unsulphured if available)
- 2 cups low-fat buttermilk
- 1/2 cup currants or raisins (reduced from 1 cup)
- 1/2 cup chopped walnuts or pecans (reduced from 3/4 cup)
In a large mixing bowl, stir together dry ingredients with a wooden spoon. Add remaining ingredients and stir together until just combined. Pour batter evenly into a lightly buttered 9x5 bread pan, leveling the top with back of a spoon.
Bake at 350F for 50 minutes or until a slim knife inserted in the middle comes out clean. Remove from oven and cool for five minutes, then remove from pan.
• For a vegan version of this already-eggless quick bread, substitute soy milk for buttermilk and add a tablespoon of vinegar.
• No buttermilk on hand? Just add a tablespoon of vinegar to sweet milk.
• If there's a Great Harvest bakery in your neighborhood, stop by to purchase just-found whole wheat flour. It's not inexpensive but the freshness can't be matched.
• King Arthur keeps changing manufacturers for the Danish Loaf Pan. If you encounter a page reading, "This product is no longer available", just enter Danish Loaf Pan in their search box and chances are, another will be available. The one I have is definitely a long-time favorite and is much recommended.
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This bread sounds really good. Similar recipes have caught my eye for years, but I always dismiss them because of all the calories, fat, etc. Thanks for lightening it up! And thanks, too, for the link to your wonderful new bread pan. : )
9/16/2005
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna