Wheat Gluten Meat Substitute | The Practical Vegetarian

Wheat Gluten Meat Substitute | The Practical Vegetarian

Homemade Whole Wheat Quick Bread | The Practical Vegetarian

Quick whole wheat banana nut bread.

Make your own whole wheat bread from scratch! The nice part is that you don't have to spend all day; this recipe takes only about an hour!
Whole grains - including whole wheat - help trim your waist because they satisfy your tummy and give you a feeling of fullness.  Nutrition experts tell us that we should eat at least half of grains as whole rather than refined.
For best results, use 100% whole wheat flour from hard wheat like Bobs Red Mill 100% Stone Ground Whole Wheat Flour - 5 LB or King Arthur Flour - Premium 100% Whole Wheat Flour - 5 Lbs. (Pack of 3).

Whole wheat bread is waist-trimming.

Ingredients:
(Measurements are approximate; the batter consistency should be like thick cake batter but still quite moist.)

• 4 - 5 cups whole wheat flour, lightly sifted
• 2 1/2 cups 2% milk
• 2 eggs
• 1 - 2 teaspoons sea salt or Kosher salt
• 4 - 5 teaspoons baking powder
• 1 - 2 tablespoons honey
• 1/2 - 3/4 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup slivered almonds (optional)
• 1 large banana, peeled, mashed (optional)

Fruit and nuts are optional.  Serve hot or room temperature.

Preparation:
Preheat oven to 350°; place baking shelf in center of oven. Oil and flour 2 loaf pans.
Lightly sift flour into large mixing bowl (use a wire sieve or sifter). Add all dry ingredients (not nuts) to sifted flour. Stir lightly with wooden spoon to mix ingredients.
To prepare wet ingredients, begin by whisking eggs in small mixing bowl just until frothy. Slowly add oil and stir with whisk. Add milk, honey, fruit, and nuts. Stir with whisk to mix well.
Add wet ingredients to dry. Stir vigorously with wooden spoon. Continue stirring to mix ingredients thoroughly. Batter should become like a thick cake batter; if it is too thick, add more milk a little at a time, stirring after each addition. Batter should be thick but pourable.
Pour batter into loaf pans to fill a little more than half way up to top. Place pans on shelf in middle of oven so that they don't touch each other.
Baking:
Bake 30 minutes; check by lightly tapping top with finger or by inserting toothpick. If top feels firm, bake another 5 minutes. After 35 minutes, if top still feels soft, bake in 2 minute intervals until done.
Remove from oven and cool for 2 -3 minutes on stovetop or table.
Remove from pan by lightly running butter knife around edges and tapping bottom of pan; then invert pan on cutting board or plate. It's best to wrap bread in foil while still warm. Bread can be immediately frozen while still warm.


Homemade Whole Wheat Quick Bread | The Practical Vegetarian

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