WALNUT TOASTER BREAD

 

Not sure where April went, but May is here. That means warmer temperatures, green everywhere, and flowers blooming. Saturday we went to one of our favorite nurseries and bought two new hanging baskets to hang on the back porch. We even got some Ivy Geraniums to plant in the planter boxes by the front door. We still wear our masks everywhere but getting out, gathering in small groups with friends, makes it feel like pre-pandemic days. I am trying to stay firm with my decision to enjoy life but at a slower pace than before. It's hard because I loved everything I did before, but I just don't want to be as busy as I used to be. I will keep you posted. 

I made this awesome Walnut Toaster Bread Saturday morning after we got up and we ate a slice mid-morning. It tastes so good. I think we will enjoy it with our meals. We didn't toast our slices Saturday because the loaf was still warm from the oven. If you want to try a multi-grain bread with little sugar (only 1/2 cup honey), this recipe is definitely for you. It is definitely a winner!

WALNUT TOASTER BREAD

1-1/2    cups all-purpose flour

3          teaspoons baking powder

1-1/4    teaspoons salt

1          teaspoon baking soda

1-1/2    cups whole wheat flour

     *     *     *

1-1/4    cups buttermilk

1          cup walnuts, chopped

1/2       cup honey

1/4       cup oil

2          teaspoons lemon rind, grated (I use dry lemon peel)

1          large egg

Lower the bottom rack in the oven to lowest slots. Preheat oven to 350 degrees F. Grease a 9 x 5 - inch loaf pan. Set aside.

Sift the all-purpose flour, baking powder, salt, and baking soda into a large mixing bowl.

Stir in the whole wheat flour. Set aside.

In a smaller bowl combine the buttermilk, walnuts, honey, oil, lemon rind, and egg.

Whisk until egg is combined with the other ingredients.

Add to the dry ingredients,

stirring just until moistened. (Make sure you get down to the bottom of the bowl. You will think you have all of the ingredients combined and then discovered there is a lot still in the bottom of the bowl.)

Pour into the loaf pan smoothing out top.

Bake for about 55 minutes on the lowest oven rack. Test doneness with a toothpick. Let stand in the pan 10 minutes on a wire rack.

Turn out and finish cooling. 

My husband was anxious to eat a piece, so I cut us slices without waiting but a few minutes after turning it out of the pan. It tasted so good still warm and actually cut nicely.

I spread some butter on mine and

even added a little homemade strawberry jam. YUM!! YUM!!