Quick breads are a boon, esp. to some people like me who have deepest passion for baking but cannot spend a lot of time in the kitchen, thanks to hectic lifestyle. Although I love to make yeasted breads like these, a quick bread which does not require me to proof is a boon! Satisfy the passion without head breaking! :) So while I do try a lot of breads, I also like to keep the health point in check.
I dont like to consume too much of those All Purpose Flour goodies drenched in butter to0 much. Balance and Equation more often than not helps.Among those time, baking with lots of vegetables/fruits/dry fruits is a good option and this wholemeal Cranberry and Almond Breads are in the forefront for me.You have to make to believe that something as healthy as this, can in fact taste so good. This is another recipe from my neighbor's notes and which I customized a wee bit to suit my pantry stock! It has no butter and the fat included is minimal. Give it a try.
Quick breads don't. --DK
Its not a dough, its actually a batter consistency. So you just need to pour it in the pan :)
Hi Alka - thanks for your feedback, appreciate it :) As for substituting for fresh ones, for most recipes dried cranberries do work with decent results. For every 1 cup of fresh cranberries use 3/4 cup of dried. Also further, soak the dried cranberries in some warm water for about 20-30 minutes and then use it in the recipe. You can use Wheat flour as it is - only that it will provide a denser bread and not fluffy. If thats ok, you can def. use full whole wheat. But if you are not too sure about (since its first time testing this recipe) you can use all purpose flour instead of pastry flour. Hope this helps :) --DK
Hey Jyothi - You can use whole wheat flour too. Bread flour helps to make the texture softer but for this recipe using whole wheat does not really affect the outcome of the recipe. And yes you can use bran. In fact I love using bran cos it gives such a chewy texture to the bread. :) --DK
No we dont. The sweetness comes from the honey. This bread is tangy and sweet thanks to orange, cranberry, raisins and honey.--DK
Whole wheat pastry flour is made from soft-wheat and is very fine textured. It has high starch content too. Since it is milled with some bran and germ intact (unlike the white all purpose flour), it is nutritious when added to baked goods. They are lighter than whole wheat hence they make lighter cakes, pastries and cookies than whole wheat which make the end result more dense. To make an ideal substitute (to avoid the dense product- if you want to) go for half wheat and half all purpose flour. If you don't mind a dense and heavy product, then make a complete wheat flour substitute. But it would require a little more liquid than what I have mentioned in the recipe. May be 1-2 tbsp more of the orange juice etc. Hope this helps :) -- DK