Tuesday, February 09, 2010

Juniata's Whole Wheat Quick Bread

My Grandmother, Juniata, (pronounced: june-e-atta) was way ahead of her time when it came to eating real food.  She was a big fan of using local, fresh ingredients. She was very knowledgeable about vitamins and minerals and what foods were sources of these nutrients.  My Grandmother understood the benefits of whole grains and minimally processed ingredients.  I can remember eating my first "fresh" egg when I visited her at around age 8.  She raised chickens and every morning she just walked outside and got an egg from one of the hens!  Wow!  More about my Grandmother to come... for now won't you try this very simple but very tasty & healthy quick bread?  You'll be so glad you did!

Juniata's Whole Wheat Quick Bread
1 1/2 cups buttermilk
1 3/4 cups whole wheat flour
1/3 cup molasses (blackstrap or regular - must be unsulphered)
1 teaspoon baking soda
1 1/2 teaspoons kosher salt

Preheat oven to 350 degrees.  Butter a loaf pan.  Stir buttermilk, molasses, and baking soda together, in a large bowl, with a spatula or wooden spoon.  It will get a little foamy.   Stir in the salt and flour.  Put into buttered loaf pan and bake for 45-55minutes.
The brand "Grandma's" molasses will work just as well.  The blackstrap variety shown in the picture will make the bread darker and contains more potassium, iron, magnesium, and calcium --also less sugar and sodium.  Both options are healthy and taste great.