A quick and healthy bread

Whole grain, nut and date quick bread 

Do you love homemade bread?

Do you wish that bread could be healthy AND delicious?

Do you have an oversupply of survival ingredients? 

If "yes" then read on.

For years, one of my favourite breads has been a whole-grain sourdough that was inspired by a type of Bavarian whole grain bread (vollkornbrot). My recipe is here Pat's fermented ultragrain. In fact, I'm so enamoured with fermented bread that I rarely make  bread any other way. However, it does take a few days to make, so I thought it would be interesting to create a grainy and healthy bread that could be made in a couple of hours.

In these days of self-isolation, I also wanted to make a recipe that does't require any fresh ingredients like milk or eggs. This one uses only things that one might have stashed away for the long haul. 

It is healthier than a typical quick bread because it has high fibre and low sugar. The only sweetness is from dried fruit and a little honey so it's not sweet by modern standards. However, it's rich and filling with whole grain, milk, nuts and dates. It also contains turmeric, about which there are many interesting health claims such as suppressing inflammation and boosting the immune system.

Quick bread with whole grain, walnuts, and dates

Ingredients

You'll need a non-stick 9 inch loaf pan or a regular 9 inch loaf pan with parchment paper or non-stick spray.

Dry ingredients

• 2 cups whole grain flour
• 1 cup rolled oats
• 1 cup chopped walnuts (or other nuts)
• 1 cup chopped pitted dates (or raisins, dried cranberries, etc.)
• 2 tablespoons flax seeds
• 2 teaspoons turmeric
• 1 teaspoon baking soda

Wet ingredients

• 2 cups milk (fresh or from instant powder)
• 1/2 cup vegetable oil
• 2 tablespoons warm honey

Directions

If using a regular loaf pan, coat the inside with non-stick spray or cut a piece of parchment paper to fit inside like this.

Parchment paper can be re-used even though it turns brown

Pre-heat oven to 350 degrees F.

Chop the dates to reduce their size and to make sure there aren't any pits. You definitely don't want to bite into a date pit.

Mix all dry ingredients in a big bowl.
In a separate bowl, combine all wet ingredients.
Add wet ingredients to dry ingredients and mix thoroughly. The mixture will be quite wet.
Pour into loaf pan.

Bake at 350 F for 45 minutes.
Reduce heat to 250 F and bake for an additional 40 minutes.

If you have an instant read thermometer, the internal temperature should be about 85 to 88 C (185-190F).

My favourite way to serve this bread is toasted with peanut butter. It's also delicious turned into "crostini". Do this by slicing fairly thin and baking at 200-250 F until crisp.   


Variations

Substitute almonds, sunflower seeds, or pecans for the walnuts.
Substitute raisins or dried cranberries for the dates.
If this bread contained greens (e.g. dried kale or spirulina), it would be a balanced meal!

Same recipe except raisins instead of dates