Monday, August 5, 2013
A few weeks ago I scored 2 kilos of wild peaches from the market here in town. I had never seen a wild peach before and wasn't going to buy any until the vendor handed a slice over to me. You see, I'm not a big peach fan. I don't really like the fuzzy skin and although the actual taste of a peach is ok, it's just not my favorite fruit to have around the house.
Wild peaches on the other hand are fantastic! the skins are thinner and the whole fuzzy texture is minimal. The taste is more delicate and as long as I can get my hands on wild peaches, I'm a fan!
I purchased the King Arthur Whole Grain Baking cookbook a few weeks back and decided to use some of the peaches in a quick bread recipe. The result was amazing. The bread was moist, had a wonderful whole wheat flavor, and the old-fashioned oats and cinnamon brought it all together.
If you want to take a step towards eating more whole grains, I can't say enough postive things about this cookbook. I'm going to be posting alot more whole grain recipes from this book and I hope you give them a try!
Peach-Oatmeal Quick Bread
2 cups Peeled,sliced Peaches
2 cups ( 8 ounces) Whole Wheat Flour,can use white whole wheat
3/4 cup (3-1/8 ounces) Unbleached Bread Flour
1/2 cup (3-1/2 ounces) Sugar
1/2 cup(3-3/4 ounces) Packed,Light or Dark Brown Sugar
1 TBS Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1 cup (3-1/2 ounces) Old-fashioned rolled oats
2 Large Eggs
1 cup ( 8 ounces) Milk
1/4 cup (1-3/4 ounces) Vegetable Oil
1/4 tsp. Almond Extract
Preheat oven to 350 or 180 celcius. Grease a 9 x 5 inch loaf pan. Cut the peaches into small ( 1/4-inch) pieces;place in strainer to drain.
In a large bowl,stir together the flours,sugars,baking powder,baking soda,salt, and spices. Add the oats and peaches;stir to coat the peaces.
In a small bowl,beat together the eggs,milk,oil and almond extract. Add to the flour mixture,stirring just intil evenly moistened and no white flour streaks remain.
Pour batter into prepared pan and smooth the top. Bake for 1 hour.
To test the loaf doneness insert a toothpick into the center of the loaf. If it doesn't come out clean,cover the top of the bread with foil and bake for 10 minutes longer. Remove from the oven and cool in pan for 15 minutes. After the 15 minutes,run a table knife around the edges of the loaf to make sure it's not sticking, then turn it out of the pan and return it to to the rack to cool completely before slicing.
Yield: One loaf,16 servings
Source: King Arthur Flour Whole Grain Baking