There is nothing like quick breads. They are amazing for snacks or breakfast, sometimes even appetizers. Gets done in a jiffy and the process is nothing to get lethargic about. They are a staple in my kitchen esp. the healthy ones. As I have insisted umpteenth times, whole grains form an important basis in my kitchen and so its not surprising that most of my quick breads are made of whole grains.
Deflate? I am not sure how since there is nothing in this bread which makes it rise too much..a little perhaps but otherwise its pretty dense bread....I am really not sure why!!!! --DK
Thank you Chana for such a sweet comment. Makes me feel so glad of all the time and effort I put in @ Chef In You. I have noticed Graham flour too at my local stores. Havent come around to using them yet. But you know what's in my shopping list the next time I go grocery shopping ;) I will surely try it out and let you know :) I checked out the site you sent me! I liked what I saw and def explore more in there..One can never get enough ideas esp. when it comes to food :) Thanks for putting in a word. Thanks once again for your kind words :) --- DK
Dear Vini, You sure can use whole wheat flour instead of pastry flour. Since Pastry flour has lower gluten/protein than that of wholemeal flour, when you use the latter your end result will be little more dense than when you use pastry flour. There won't be any recipe changes per se - but I think you would require a little more liquid in this recipe than what is prescribed above. Add a little more buttermilk while mixing since with whole wheat the consistency will be hard with the above measurements. You will find the dough little stiff otherwise. Its the same in any baking recipe - whenever you substitute whole wheat with pastry flour, add a little more liquid than what is mentioned in the recipe - Hope this helps :)
Hi Jennie - It would be great if you could elaborate your claim with sources for others to verify. From what I have heard and read, there is no claim to the same and most often Wheat Germ are used as part of baking, even cooking process. I did some research personally and I couldn't find anything to the effect of your comment. In fact some articles go out to say that wheat germ also contains phytonutrient called L-ergothioneine, which does not get destroyed when cooking. I would appreciate a concise resource to support your claim so that I can verify the fact and incorporate accordingly in my cooking. Thanks