Simple Whole Grain and Flax Quick Bread

Yield: Makes 1 small loaf

Your rating: None (16 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This is where PCC’s bulk department becomes an adventure in texture, taste and health. Choose a little of each of your favorite grains, throw them in a blender to create your own whole grain blend, and bake up this dense and luscious quick bread! Serve it with Savory Rainbow Bean and Whole Grain Winter Soup.

Ingredients

Preparation

Preheat oven to 450° F.

Place the grains and flax in a blender or food processor and pulse to coarsely grind. In a mixing bowl combine the ground grains, flour, baking powder and salt. In a separate bowl combine the honey, oil and milk. Pour the liquids into the dry ingredients and stir just until you achieve a soft dough.

Form the mixture into a loaf shape about 3 inches around and place on a parchment paper-lined baking sheet. Place in the oven and reduce the temperature to 425° F. Bake for 15 to 20 minutes or until the crust is deep golden brown.

This bread is at its best served warm out of the oven with local, cultured butter. (However, it also makes great toast on day 2.)

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, January 2010

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: bread, flax, whole grains

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