Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Bread
Desayuno Pan IntegralRancho La Puerta is a world-class spa located in Tecate, Mexico, just 40 miles from San Diego, California. The food is top class, too. This bread is an adaptation of a hearty, healthy loaf that's often served with fruit and yogurt at breakfast. I prefer mine with apricot or raspberry jam.
Ingrediënten
Makes 1 small loaf (71⁄2- × 33⁄4-inch pan)
- 1¼ cups whole-wheat flour
- ¼ cup all-purpose flour
- 1½ teaspoons ground cinnamon Mexican canela or Ceylon variety preferred
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg lightly beaten
- ½ cup pineapple or apple juice
- 2 tablespoons sour cream or yogurt
- 2 tablespoons dark brown sugar
- 2 tablespoons canola oil or vegetable oil
- 2 teaspoons pure vanilla extract
Instructies
- Preheat the oven to 350°.
- Spray 1 small loaf pan (33⁄4- × 71⁄2-inch) with vegetable oil spray.
- In a large bowl, whisk together the flours and the cinnamon, baking powder, baking soda, and salt.
- Make a well in the center.
- In a medium bowl, mix together the egg, pineapple juice, sour cream, sugar, oil, and vanilla.
- Add the wet ingredients to the well in the dry ingredients and fold together just to combine.
- Do not over mix.
- (The batter will be very thick.
- )
- Spoon the batter into the prepared pan, level the top, and bake about 35 minutes, or until a tester inserted in the center comes out clean.
- Turn the bread out onto a wire rack.
- Cool at least 30 minutes.
Notes / Tips / Wine Advice:
Slice and serve.
