Goldfinch
12-03-2008, 09:16 AM
I make this bread all the time. It isn't too sweet, is high in fibre and low in cholesterol, and you won't believe how much carrot and zucchini is stuffed into this modest little loaf. The recipe is from Marlena Spieler's Flavor of California. I'm addicted. If you have kids, they will eat it. Especially if you put a little cream cheese on it. The recipe below makes one small loaf; it doesn't keep well because it is pretty moist, and we are only two people, so I usually make only one loaf at a time. If you have never used bulgar wheat, it is toasted cracked wheat and is available where bulk foods are sold--it adds a nice nutty taste and texture and it's super good for you.
2 oz (1/4 cup in a liquid measuring cup) bulgar wheat
1 egg
3 T corn oil (or safflower, if you like)
3 oz golden or dark brown sugar
1/2 tsp vanilla
1 c finely grated carrot (I just use a box grater)
1 c finely grated zukes (squeezed out before measuring)
3/4 c all purpose flour
1/4 c whole wheat flour
1/4 tsp salt
1/4 tsp grnd cinnamon or to taste
1 tsp baking soda
small handful of chopped walnuts (opt)
a pat of butter to grease the pan
Place bulgar wheat in a bowl and pour over boiling water to soak--about double the amount of grain. Let sit a total of 30 minutes.
Set and preheat the oven between 325 and 350 degrees. Butter a small loaf pan (not a mini, just smallish) generously about halfway up the sides--don't expect this bread to rise much. Grate the veggies. Into a med size bowl sift together the flours, salt, cinn and soda and set aside.
Crack the egg into a large bowl and beat until light and foamy. Beat in the sugar, then stir in the oil, vanilla and veggies. Gently squeeze out the bulgar and add that. Stir well to combine. Then add the flour mixture, combine again, and mix in the nuts. Put the batter (it will be stiff) into the buttered loaf pan, evening it out a bit. Bake 45 to 55 minutes, erring on the longer side, until a tester comes out clean. It's a very moist loaf, so overcooking is better than under. Turn out onto a board or a rack and let cool before slicing, unless you can't resist.
2 oz (1/4 cup in a liquid measuring cup) bulgar wheat
1 egg
3 T corn oil (or safflower, if you like)
3 oz golden or dark brown sugar
1/2 tsp vanilla
1 c finely grated carrot (I just use a box grater)
1 c finely grated zukes (squeezed out before measuring)
3/4 c all purpose flour
1/4 c whole wheat flour
1/4 tsp salt
1/4 tsp grnd cinnamon or to taste
1 tsp baking soda
small handful of chopped walnuts (opt)
a pat of butter to grease the pan
Place bulgar wheat in a bowl and pour over boiling water to soak--about double the amount of grain. Let sit a total of 30 minutes.
Set and preheat the oven between 325 and 350 degrees. Butter a small loaf pan (not a mini, just smallish) generously about halfway up the sides--don't expect this bread to rise much. Grate the veggies. Into a med size bowl sift together the flours, salt, cinn and soda and set aside.
Crack the egg into a large bowl and beat until light and foamy. Beat in the sugar, then stir in the oil, vanilla and veggies. Gently squeeze out the bulgar and add that. Stir well to combine. Then add the flour mixture, combine again, and mix in the nuts. Put the batter (it will be stiff) into the buttered loaf pan, evening it out a bit. Bake 45 to 55 minutes, erring on the longer side, until a tester comes out clean. It's a very moist loaf, so overcooking is better than under. Turn out onto a board or a rack and let cool before slicing, unless you can't resist.