Lola's Whole Wheat Bread

No yeast, no rising time, no kneading. Lola’s whole wheat bread is a true quick bread that goes from mixing bowl to oven in about 15 minutes. Buttermilk and baking soda do the leavening work, and the combination of molasses (or honey) with melted butter gives the loaves a dark, moist crumb with a hint of earthy sweetness.

The buttermilk is doing more than just adding moisture. It reacts with the baking soda to create lift, and its acidity tenderizes the whole wheat flour’s tougher gluten structure. Without it, a 100% whole wheat bread this dense would come out like a brick.

Raisins and a generous cup and a quarter of chopped nuts get folded in at the end, adding chewy pockets of sweetness and crunchy texture throughout. This bread is hearty enough to stand on its own with butter, or sturdy enough to hold up as sandwich bread.

Kitchen Tips

• Mix the wet and dry ingredients separately, then combine them quickly. Overmixing activates the baking soda too early and the bread won’t rise as well in the oven.
• Grease the loaf pans well. Whole wheat bread sticks more than white flour bread because of the higher oil content in the wheat germ.
• Check at 45 minutes by tapping the bottom of a loaf. A hollow sound means it’s done; a dull thud means it needs more time.
• Let the loaves cool completely before slicing. Warm quick bread crumbles badly.

Variations

• Swap raisins for dried cranberries or chopped dried apricots.
• Use pecans or walnuts for the nuts, or a mix of both.
• Add a teaspoon of cinnamon to the dry ingredients for a spiced version that’s great with morning coffee.