Friday, October 13, 2006

Swope Bread

If you like homemade bread but don't have time to wait for yeast bread to rise, try this recipe I discovered on the back of a Bob's Red Mill flour sack. It's yeast-free, but breadlike enough to make sandwiches.

If you make it with brown or turbinado sugar, it has a sweet, nutty flavor slightly akin to the flavor of Raisin Bran without the raisins (although it would be quite good with raisins added!). It's very nice toasted, with butter and honey on it.

A long-time customer of Bob's Red Mill Natural Foods shares her "so easy it's laughable" recipe with us. It makes wonderful bread for toast. She calls it:

Swope Bread

4 cups Bob's Red Mill stone ground whole wheat flour
2 cups Bob's Red Mill unbleached white flour
1/2 cup sugar
2 tsp. salt
1 quart buttermilk
4 tsp baking soda
2 bread pans, greased

Preheat oven to 375° F. In a large mixing bowl mix first 4 ingredients. In a separate bowl mix baking soda and buttermilk. Stir wet ingredients into dry. Pour into bread pans and smooth tops of loaves. Place in center of oven. Turn oven down to 350° and bake approximately 50 minutes. Turn out and cool on wire rack.

I substitute rice milk soured with a bit of lemon juice for the buttermilk. You can do the same thing with regular milk--put in about a tablespoon of lemon juice or apple cider vinegar per cup of buttermilk you need and fill up the rest with milk or your milk substitute. Use whatever type of flour is safe for you--I use King Arthur whole wheat, and King Arthur white whole wheat flour instead of the BRM flour.

Be careful when you mix the baking soda with the acidic milk--it will foam up!

Note: Corn-allergic readers, please be aware that some have complained about higher-than-usual incidence of corn cross-contamination with Bob's Red Mill products. 

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