Recipe by SeriousMoms
This is sweetened with maple syrup & made with whole wheat flour. It's very good! This bread needs to be started the night before.
Top Review by Kitchen Witch Steph
I've been experimenting with grain soaking for awhile now and this was a recipe from 'Nourishing Traditions' that I've had on my must try list. It didn't go well for me. My batter seriously spilled over my 9X5 loaf pan and made a horrible mess. The outside of the bread cooked quickly while the center stayed almost liquid. I finally gave up on it. What we did eat may have had too healthy a taste for our palates. I do really believe in this method and will come back at a later time to try this again. Maybe the planets just weren't aligned the right way for me the other morning. Thanks for sharing. made for PAC Spring 08'
- 3 eggs, lightly beaten
- 1⁄2 cup pecans, chopped (optional)
- 1 teaspoon sea salt
- 1⁄2 cup maple syrup
- 2 bananas, mashed
- 1⁄4 cup butter, melted
- 3 cups whole wheat flour
- 2 cups buttermilk
- 2 teaspoons baking soda
Directions See How It's Made
- Mix the flour with the buttermilk in a medium bowl, cover, and let it sit out on the counter overnight.
- In the morning, preheat the oven to 350 degrees.
- Stir the remaining ingredients into the flour and buttermilk mixture.
- Butter and flour a 9" x 5" loaf pan, and pour the mixture into the pan.
- Bake for 1 hour, or until a toothpick comes out clean.