I recently discovered this bread in a cookbook a friend gave me a year ago when I had morning sickness to the max. At the time the thought of cooking food made me sick and I couldn't even stand reading through a cookbook . So just the other day I pulled Colorado Collage off the shelf and found this little gem. I think I have made 4 loaves in the last week to eat and give away. This bread is DELICIOUS, easy and somewhat healthy! No yeast means not having to wait for it to rise. I love instant gratification! I usually end up making it in the evening with the intention of having it for breakfast, but we have been cutting into it minutes after it comes out of the oven. Guaranteed you will love this bread!
Ingredients:
2 1/2 cups white whole wheat flour*1 cup unbleached flour
1/2 cup quick cooking oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup dried cranberries, soaked in 1 cup boiling water to plump, drained,
liquid reserved
Zest from 1 orange
1/2 cup chopped walnuts (optional)
1 cup plain or vanilla yogurt
3/4 cup cup milk
1 Tablespoon honey
Directions:
-Preheat oven to 375 degrees. Grease baking sheet or line with parchment paper.
-In large bowl combine flours, oats, salt, baking powder, baking soda, cranberries, orange zest and walnuts.
-In small bowl combine yogurt, milk and honey (sometimes I warm up milk a bit to help dissolve the honey).
-Add milk/yogurt mixture to large bowl and mix to form a soft dough. If the dough is too dry then add some of the reserved cranberry water 1 teaspoon at a time.
-Turn out dough onto floured surface and gently knead 8-10 times.
-Form into a round loaf, brush with milk, sprinkle with oats.
-Bake for about 35-40 minutes or until golden brown, remove from oven and cool.
*Can also use 2 cups whole wheat flour and 1 1/2 cups unbleached flour.
Adapted from the "Tart Cherry Oat Soda Bread" recipe found in Colorado Collage.
