It happens. Whether you bought a little too much, people didn't drink as much as usual, or the milk got left out on the counter too long (at home or in the store), you end up with sour milk. Yes, you could send it down the drain, but why waste it? Instead, you can use the milk to make a great nutritious, quick wheat bread. The bread, which takes minutes to mix up--no need to haul out the mixer--bakes in about an hour. I like the bread for dinner, breakfast, and snacks. Apples give the dark bread plenty of moisture, and raisins contribute extra sweetness. You won't taste the sour milk, but you will taste the sweet, warm spices, cinnamon, ginger, and nutmeg. Try the bread with a slice of cheese for a nutritious treat, and don't worry about the sour milk. You've turned it into something good! Enjoy!
Sour Milk Wheat Bread With Apples and Raisins -- Makes 2 Loaves
2 cups of sour milk (or buttermilk)
2 eggs
1/2 cup of dark brown sugar
1/2 cup of canola oil
1/3 up of molasses
1/2 teaspoon of salt
2 1/2 cups of whole wheat flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 cup of quick oats (or use old fashioned, if that's what you have)
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
2 cups of peeled, chopped apples
1/2 cup of raisins
Spritz two loaf pans with non-stick cooking spray (or line the pans with aluminum foil and spritz the foil for easier lift out). Preheat the oven to 350 degrees. In a large bowl, whisk together well the milk, eggs, brown sugar, canola oil, molasses, and salt. Stir in the flour, baking powder, baking soda, oats, cinnamon, ginger, and nutmeg until combined. Fold in the apples and raisins. Divide the batter between the two pans. Bake the batter for about an hour or until a pick inserted in a loaf comes out with no wet batter attached. Let the breads cool for 10-15 minutes before removing them from their pans. The breads will be easier to slice once they have cooled completely.
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