Bag End Brown Bread
photo by C. Taylor
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 cup milk
- 2 eggs
- 1⁄2 cup butter, softened
- 1⁄4 cup honey
- 1⁄4 cup brown sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups whole wheat flour
- chopped nuts (walnuts or pecans are good)
- seeds (sesame, poppy, sunflower, etc.)
directions
- Blend first five ingredients in large bowl.
- Add soda and salt; mix well.
- Stir in flour and nuts.
- Pour into well-greased 9" or 10" bread pan; aprinkle seeds on top, as much as you like.
- Cover loosely with tin foil, shiny side up, and bake at 350 degrees for 40-50 minutes until toothpick inserted in center comes out clean. Serve hot!
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Reviews
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Delicious bread! Easy to make! And so yummy! Everyone in our family loved it! I substituted 1/8 C. Splenda Brown sugar for the Brown Sugar and put 3/4 C. Chopped Pecans in it too. A little dense, but really moist, cooked up quickly, and was healthier than most breads! We'll be making this one a lot! I may add Craisins at times for a more breakfasty bread too. Best eaten hot. I think it would be really good as a dense french toast. Yum!
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Yummy! I like the fact that this bread used whole wheat flour and no yeast (no waiting for rising). This bread made a tasty tuna sandwich and was soft and moist (surprising for a wheat bread!). The variations I made were as follows: I used light butter spread instead of butter. I used flax seeds for the top and no nuts. Very good!
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I just finished baking this bread and it was delicious and sooo easy to make! I served it topped with honey butter since I'm addicted to the stuff, and it was so good. The texture was moist but firm and much lighter than you would expect it to be since it only uses whole wheat flour. It cut beautifully without crumbling and came together so quickly that we'll definately be making it again. I did however increase the brown sugar to 1/3 of a cup since I've got a sweet tooth, and decided to skip the nuts. It was perfect. Thanks!
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Tweaks
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Delicious bread! Easy to make! And so yummy! Everyone in our family loved it! I substituted 1/8 C. Splenda Brown sugar for the Brown Sugar and put 3/4 C. Chopped Pecans in it too. A little dense, but really moist, cooked up quickly, and was healthier than most breads! We'll be making this one a lot! I may add Craisins at times for a more breakfasty bread too. Best eaten hot. I think it would be really good as a dense french toast. Yum!
RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.