I found this recipe over at Amy’s and I have to say it is one of the easiest bread recipes I’ve made (except for Artisan Bread, of course)!  It’s a quick bread, so there is no kneading involved.  It’s very healthy too, since it’s loaded with good things like whole wheat flour, oats, coconut oil, and honey.  It is hearty and delicious and is perfect by itself or as a complement to a nice soup.

Oatmeal Whole Wheat Bread

1 cup oats
1 1/2 cups whole wheat flour (I added more too)
2 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbsp. honey
1 Tbsp. oil (I used coconut oil*)
1 cup milk

Preheat oven to 450 degrees.  Process oats in a food processor, mill, or blender.  Combine with the other dry ingredients in a mixing bowl.  Mix the honey, oil, and milk together and then add to the dry ingredients.  Stir; add more flour if needed (I added another 1/2 cup).  Form into a moist ball of dough and place on a greased baking sheet.  Sprinkle with additional oats if desired.  Bake for 20 minutes or until loaf sounds “hollow” when thumped (yep, that’s the technical terminology).
*Coconut oil is a solid under 77 degrees, so you will need to melt it in the microwave before using it in this recipe.

Enjoy!

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I love this cornbread recipe.  Forget Jiffy Mix – this is the cornbread you’ll want to make from here on out!  It’s moist (not dry or crumbly) and has just the perfect amount of sweetness.  Please note: I did not start by advertising this as a super-healthy recipe.  Sure, you shouldn’t eat it every week (oh, but you’ll want to…), but every now and then won’t kill you.  I like serving it with a big bowl of chili!  (Original recipe here; directions and pictures my own.)

Perfect Buttermilk Cornbread

1/2 cup butter (1 stick)
2/3 cup sugar (or less, if you prefer a less-sweet cornbread)
2 eggs, lightly beaten
2 tsp. lemon juice, plus enough milk to make 1 cup (or use 1 cup buttermilk)
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour (whole-wheat also works)
1/2 tsp. salt

Preheat your oven to 375 degrees.  Grease an 8×8 inch baking dish (I like my glass Pyrex).  In a large skillet, melt a stick of butter. Remove from heat. Add sugar, stirring to combine.  Quickly add eggs, stirring to combine.  Combine baking soda with soured milk (or buttermilk) and add to mixture in skillet.  Add cornmeal, flour, and salt.  Mix thoroughly to get rid of lumps.  Pour mixture into prepared dish.  Bake for 30-40 minutes (30 worked for me) until a toothpick inserted in the center of the cornbread comes out clean.  Cut into nine hearty pieces.

*Note: this recipe freezes well, so feel free to make a double-batch and freeze one after baking and cooling!

Enjoy!
 
(when made with buttermilk)  Calories: 284 | Total Fat: 12.2g | Cholesterol: 67mg

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My mom makes the best whole wheat bread!  Because whole wheat bread is SOOO good for you, I’ve been trying to make it more!  (It’s also delicious.)  Here is the easy recipe.

Whole Wheat Bread

1 1/2 cups warm water
2 1/2 Tbsp. olive oil
2 Tbsp. brown sugar (note: I now use sucanat)
1 1/2 tsp. kosher salt
2 tsp. yeast
2 Tbsp. gluten
1 Tbsp. dough enhancer
3 1/2 cups freshly ground whole wheat flour

Combine all ingredients.  Let rise in bowl in a warm place for 45 minutes.  After that, punch dough down and shape into a loaf.  Place in a greased bread pan and split the top with a floured knife.  Spray with cooking spray, cover with  plastic wrap, and place in the fridge.  Let rise in the fridge for 2 hours (or overnight is fine too, if you want to bake in the morning).  Place pan on top of the stove while the oven preheats.  Bake at 350 degrees for 35 minutes. 

Let cool in pan for 5 minutes, then promptly remove and allow to cool on a wire rack.  When cool, slice and enjoy!

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