This bread is simple to make--a bowl and sturdy spoon is all you need to mix it--and it's a great way to use up a batch of sour milk in a way that's tasty and nutritious. The bread is sweetened primarily with fruit, and it's full of whole grains and fiber. Sweet spices, a touch of molasses, dried cranberries, and walnuts provide extra flavor to the bread. In moderation, the bread is great if you're on a diabetic diet or want to "eat healthy." We like the bread for breakfast, toasted, or try it with a cup of tea and a bit of cheese for a snack that's reasonably "good for you" as well as tasty. Enjoy!
Easy Apple-Wheat Bran Bread (Diabetic Friendly) -- Makes 2 Loaves
2 cups of sour milk (or use buttermilk or kefir)
1 cup of wheat bran
1/4 cup of canola oil
1 cup of unsweetened applesauce
2 large eggs
2 tablespoons of molasses
2 cups of white whole-wheat flour
1 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
2 teaspoons of apple pie spice (or use a combination of cinnamon, nutmeg, ginger, and
allspice)
1/2 cup of chopped walnuts, plus extra to sprinkle
1/2 cup of dried cranberries
Spritz two medium loaf pans (approximately 8 x 4-inches) with non-stick cooking spray or, for easier removal, line the pans with foil and spritz the foil with spray. In a large bowl mix the sour milk, wheat bran, oil, applesauce, eggs, and molasses together and let them stand for 30-60 minutes. Add to the bowl the white whole-wheat flour, baking soda, baking powder, salt, and apple pie spice and stir them in until combined. Add the 1/2 cup of walnuts and dried cranberries and stir them in. Divide the batter between the prepared pans and sprinkle the top of the batter with more chopped walnuts, if you like.
Air Fryer: Air fry the loaves at 320 degrees for 40-45 minutes or until golden brown and a pick inserted in the center of the loaf come out with no wet batter attached.
Oven: Preheat the oven to 350 degrees and bake the bread for 40-45 minutes or until golden and a pick inserted in the center of the loaf comes out with no wet batter attached.
Let the loaves cool in their pans for at least 15 minutes before removing them to cool completely. The bread will slice more easily once it has cooled, and it's great toasted.
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