Wednesday, March 9

Nuts and Twigs

Bonnie asks for more of my whole wheat breakfast bread recipes. This is from the old edition of the Joy of Cooking. Warning: it's pretty fibrous (to my Chinese relations I call it 樹皮蛋糕, or tree bark cake).

Quick Bran Date Bread
  • 2 cups chopped dates
  • 2 cups boiling water
  • 2 eggs
  • 3/4 cup brown sugar or 1/2 cup molasses (I omit this; see below)
  • 1 cup whole-grain flour
  • 2 teaspoons double-acting baking powder
  • 1 teaspoon baking soda
  • 1 cup whole-grain flour
  • 2 cups bran
  • 1 teaspoon vanilla
  • 1 cup or less chopped nutmeats
  • Preheat oven to 350 degrees.
  • Prepare dates.
  • Pour boiling water over them.
  • In a separate bowl, beat eggs until light.
  • Add brown sugar or molasses slowly, beating constantly.
  • When these ingredients are creamy, add half the cooled date mixture
  • Add 1 cup flour, baking powder and baking soda.
  • Add the remaining date mixture
  • Add 1 cup flour, bran and vanilla.
  • Add the nutmeats.
  • Place the dough in lightly greased loaf pans.
  • Bake 1 hour to 1/2 hours.
Two cups of dates seems almost as sweet as two cups of sugar, and I don't feel it needs to be any sweeter.

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