Monday, November 23, 2015

A Little Thanksgiving "Clean" Eating with Sur la Table's Seeded Honey Whole Wheat Quick Bread

I've never sold this site as being anything close to healthy. I pretty much post dishes that I feel moved to make and hope that you supplement them with salads and quinoa as needed.

I had planned to give a vegan diet a chance for 30 days just to see if I could drop a couple of pounds along the way, but as the story often goes, life got in the way. First there were a couple of culinary events that I was invited to that offered delicious meat and cheese items that were just too good to turn down. Then my son turned 21, which of course meant a surf and turf extravaganza, and now in just a couple of days, Thanksgiving. Ugh.

I know that lots of vegans make it through celebrations and holidays without compromising their dietetic convictions, but I'm new to this whole thing, so I need some room here. I think I could do without meat, it is the whole cheese thing the worries me. I love me some cheese.

Well, in preparation for this diet (will it ever really happen?) I'm taking baby steps. This year we are dining with some dear friends on Thanksgiving. I was assigned dessert (baby sweet potato cakes of course), brown gravy and rolls. Since I was only able to find two packages of Sister Schubert's parker house rolls (our chosen roll for the season) in the whole city, I decided to supplement them with a recipe that I discovered at Sur la Table's clean eating class back in May. Everyone who tasted it, couldn't help but sigh with every bite. Yep, this bread is that good.

As blogger etiquette goes, I would normally post just a bit of the recipe here with a link to their site for the whole recipe. Well I've Googled and searched, and although I came up with some really good information and recipes on their blog, A Sharp Knife & Salt, I couldn't find the whole recipe so I guess I'll have to give it to you here with a couple of changes as per usual. Happy Thanksgiving!

Seeded Honey Whole Wheat Quick Bread 

Sur la Table's recipe below calls for the bread to be baked in mini loaf pans, but I made mine in lightly greased muffin pans for the Thanksgiving bread basket which only took about 20 minutes to bake. By the way, don't worry about having to go to the store for a few special ingredients because you are going to want to make these again and again. Oh yeah, as you'll notice I added some pumpkin seeds on top because I had some and I love them.

Vegetable cooking oil spray
1 cup roasted sunflower seeds
1 tablespoon toasted caraway seeds
1 tablespoon toasted sesame seeds
1/4 cup toasted flax seeds
2 cups whole wheat flour
1/2 cup dark rye flour
1 teaspoons baking powder
1 tablespoon kosher salt
1 - 1/2 cups whole milk
1 cup well shaken buttermilk
1/4 cup honey
1/4 cup coconut oil, melted

Preheat oven to 350 degrees F. Coat a 6 loaf nonstick mini loaf pan with vegetable spray. Line with strips of parchment paper, leaving a 2-inch overhang on long sides, and spray parchment.

In a medium bowl, combine toasted seeds and set aside a 1/4 cup for pressing onto loaves before baking. Add dry ingredients to the bowl and stir to combine.

In a small bowl whisk together the wet ingredients until well combined. Stir into dry ingredients and fold until well combined.

Spoon batter into prepared pans and sprinkle tops with reserved seeds. Transfer loaves to the oven and bake for 40 minutes or until a tester inserted into the middle comes out clean.

Remove loaves from the pan with the strips of parchment and let cool on wire racks.

As I recall, this made about 8 mini loaves of bread. I know for sure that is will make 24 cupcake size muffins.

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