This delicious bread has a wonderful kick to it! Moist, soft, and oh so yummy, this
bread is awesome with a piping hot bowl of soup or buttered and eaten all by itself!
- 2 1/2 cups whole wheat pastry flour
- 1 1/4 cups kefir, buttermilk, or yogurt thinned to the consistency of buttermilk
- 1/2 cup butter, melted
- 2 eggs
- 1 tablespoon spicy brown mustard
- 1/2 tablespoon honey
- 1 1/2 teaspoons coarsely ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup coarsely shredded cheddar cheese
- 1/4-1/2 cup green onions, as desired (I usually go for closer to 1/2 cup)
Soaked Recipe Directions: In a glass bowl, combine the flour, kefir (or buttermilk or yogurt), and butter until all of the flour is moist. Cover and leave at room temperature for 12-24 hours. When ready to proceed, whisk together the eggs, mustard, and honey in a separate bowl. Once combined, add the pepper, salt, baking powder, and baking soda and whisk well. Add the egg mixture to the soaked flour mixture and combine well. A stand mixer on low speed with the paddle attachment works very well for this. Fold in cheese and onions. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Enjoy!
If you do not wish to soak your flour follow these directions: In a large bowl, combine the flour, pepper, salt, baking powder, and baking soda. In a small bowl, whisk the kefir (or buttermilk or yogurt), butter, eggs, mustard, and honey. Stir into dry ingredients just until moistened. Fold in cheese and onions. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Enjoy!
For more awesome soaked grain recipes visit Katie at Kitchen Stewardship here.
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