Brown Bread

My mother made brown bread in tin cans when I was a kid. Sometimes, raisins or dates were included. The round loaves were just the size for a slice of Velveeta cheese. It made for a lunch or snack while out to a park or the beach. My kids only had Velveeta when eating at someone else’s house. I’d recommend a Gouda with this recipe.

I’m on the bread bandwagon since Harvard School of Public Health published their study on the benefits of cereal fiber last week. Grains and gluten have gotten a lot of negative press recently. And I know some people are gluten intolerant. Wheat contains phytic acid which is not easy to digest. But humans have a long history of bread consumption. It nourished the pyramid builders. Bread is basic to the Mediterranean Diet. Wheat may not be the perfect food for everyone, but it came to be known as the staff of life for good reason.

What follows is a high fiber quick bread recipe similar to my mother’s:

Brown Bread – makes one loaf or 3 cans

2 cups whole wheat flour

1 cup all purpose flour

1/4 cup sugar

1 teaspoon salt

2 cups buttermilk, kefir, or yogurt

1 egg

1 teaspoon baking soda

Preheat oven to 350 F. Beat egg. Whisk in buttermilk and baking soda. Combine flours, salt and sugar in another bowl. Combine wet and dry ingredients. Pour into greased loaf pan. Bake 60 – 70 minutes.

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