Using brown sugar and honey with wheat flour is one of my favorite flavor combinations. I decided to modify the traditional soda bread recipe for a quick bread that didn’t require buttermilk. The addition of honey and brown sugar to whole grains makes it a great way to introduce picky individuals to the world of wheat bread. One friend that has previously sworn on several occasions that wheat bread is the worst tasting thing in the world will ask for seconds.
The use of white flour helps tone down the bitterness of wheat that is common to whole grains. Personally, I found using Bob’s Red Mill has never failed me when it comes to whole wheat flour. It never has that bitter aftertaste many of the more popular brands possess. And no, I don’t get money from anyone, at least at the time I’m writing this, so take it for what it’s worth.
In fact, I’ve learned one thing. The secret to getting whole wheat to be a liked item on the menu is to start out with quality flour. This isn’t the time to buy store brand dollar menu flour, folks. Spend a few dollars and you won’t be dissapointed.
If you liked this recipe and want another lovely tasting quick bread, no problem. Check out how to make cornbread! It is just as quick to make and delicious. Feel free to use some wheat flour in place of the white flour it calls for and see what happens. After all, culinary skills are nothing more than a giant science experiment. Happy baking!
Here is a brief video showing you how to make this bread. It’s very easy to do and I hope you enjoy the recipe as much as we do.
Brown Sugar Hearty Wheat Bread
Ingredients
- 1 cup (150g) whole wheat flour
- 1 cup (150g) all purpose flour
- 1 cup (240mL) milk
- ¼ cup (84g) honey
- ¼ cup (56g) brown sugar
- 1 large (50g) egg
- 2 tbs (30mL) oil
- 2 tsp (8g) baking powder
- ½ tsp (2.5g) salt
Instructions
- Preheat oven to 350F (180C.)
- Prepare a 9×5 (23×13 cm) loaf pan by lining with parchment or spraying with non-stick spray.
- In a large bowl, whisk together flours, baking powder and salt, pour in honey. Set aside.
- In a separate bowl, whisk eggs, stir in oil, then buttermilk.
- Add to dry ingredients and stir until just combined. Do not over mix.
- Bake 45-55 minutes or until toothpick inserted in center comes out clean. Center of bread should read between 190F (88C) and 212F (100C.)
- Cool in pan for 10 minutes, remove and finish cooling on a wire rack before slicing. Makes 12 slices.
I’ve never heard of a quick bread that wasn’t sweet, like banana bread. Hhhmmm definitely going to be trying this out. Now, I make “pone bread” when I’m too lazy to make biscuits, but I’ve never considered making a loaf with this type of batter. I make pone bread in a cast iron skillet just like I do cornbread. I was watching the video with headphones on while my husband was watching TV, and when you called it “sopping bread” the grin on my face must have been big, because Randy (my husband) tapped my arm and asked, “Whata ya grinn’in about?” I told him, “Listening to the sounds of home.” I get a lot of “Where are you from?” down here in Florida. LOL
Hi, Gidget! It’s great to hear from you. I hope you, your furry kids and husband are all well. I haven’t had pone bread in years. My skillet is likely rancid from lack of use. Should dig it out and clean it up now that my arm is healed enough to lift heavier things. Too funny Randy noticed your smile. Glad I was able to give you a happy memory of home. After I uploaded, I wondered if I should have said it. On the bread, you can take out all but 1 tbs each of the honey and sugar if you find it too sweet. It’ll remind you of a lot of the cornbreads some people make in the upper Appalachian areas. Next bread video, I’m going to show the same recipe with soda instead of powder. It’s a great bread to mess around with and truly get the taste of home. You can add in fruits, nuts, spice, cheese, and what have you.