When I come across a recipe whose directions include the phrase, “stir for 75 strokes,” it’s as if the author has reached out and given me the most innocent and nonpredatory politician’s squeeze. It signifies that the recipe is simple, because its ingredients are few enough to be blended in a couple minutes, by hand. It tells me the recipe has been engineered to an nth degree, tested enough times for its maker to be ultra-specific. I am so assured that I don’t count to 76. I haven’t been disappointed yet!
This quick bread is such a recipe, I’m happy to report. I also like the fact that it helps use up that bag of whole-wheat flour sitting in my freezer (stashed there to prolong its whole-grain shelf life).
And, despite its name, this bread is only slightly sweet, yet it sure is rich-tasting. The loaf has a tight crumb, which makes it especially nice for toasting and topping with cream cheese. Half a slice can take the edge off while a hungry cook preps for dinner. A PB&J built with two thin slices would enliven a lunch bag.
Advertisement
Stir up a batch for yourself and see.
RECIPE NOTES: What’s left of a loaf after the first few slices will last up to 5 days when wrapped in plastic wrap and stored at room temperature.
To line the loaf pan, I like to fold a 12-by-16-inch sheet of parchment paper lengthwise until is just wide enough to fit inside the bottom of the pan. The paper will be long enough to also line the sides, with a little overhang for easy post-bake lifting.
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZLumw9JoraiqkZi2sMHSpbBor6Bkf3F9mGhnbWdhZXy0wMirZKOto6l6tbTEZqmin5ipeq%2FBzJucq2Wfm3q1tcyeqmaZnpl6tbTIrGSwoJ%2Bhsm7Dx56YrWWhqrakt4ybqZ6ZlGLEqrjLZpqopZViwbB5y6Kdnmc%3D