Milk and Honey Wheat Bread
Recipe: #15214
October 26, 2014
Categories: Breads, Breakfast, Snacks, Brunch, Mothers Day, Picnic Potluck, Oven Bake, Vegetarian, Quick Breads, Flour, more
"A quick bread, not a yeast bread, another of my longtime favorites adapted from my old Vegetarian Epicure cookbook. I usually make without the nuts. Unbelievably delicious spread with butter & honey--also good with cream cheese."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (114.3 g)
- Calories 347.9
- Total Fat - 15.2 g
- Saturated Fat - 4.6 g
- Cholesterol - 56.6 mg
- Sodium - 426.1 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 3.4 g
- Sugars - 20.3 g
- Protein - 8.9 g
- Calcium - 159.5 mg
- Iron - 1.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat milk and honey together until honey is dissolved, then stir in the butter.
Step 2
When the milk-butter mixture is somewhat cooled, beat in the eggs.
Step 3
Sift together the flours, baking powder & salt (or simply mix them if using pre-sifted flour); add wheat germ.
Step 4
Gradually stir the dry mixture into the liquid.
Step 5
Stir in nuts (if desired).
Step 6
Turn into 9 X 5-inch loaf pan (I use a Corningware one).
Step 7
Bake at 325°F about 1 hour.
Tips
No special items needed.
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