Sweet Whole Wheat Quick Bread

Things have been so difficult these past few months that I have not had a lot of time to cook, nor have I felt like doing so. But that has all changed and I am anxious to get back to the kitchen. I am excited to share many wonderful recipes with you this summer. Hope you enjoy!

This is a great treat that is quick, easy and delicious. It does not require any yeast and is practically foolproof. According to Kendrick, it makes a great peanut butter sandwich.

It slices beautifully!

I make my own buttermilk.

The recipe is at the end of this post.

For 2 loaves:

• 4 Cups of buttermilk
• 2 Cups brown sugar, packed
• 1/2 Teaspoon salt
• 2 Teaspoons baking soda
• 6 Cups whole wheat flour

Grease 2 loaf pans thoroughly.

Pour buttermilk into a large mixing bowl.

Add sugar and salt. Mix well

Add flour and baking soda.

Stir just until moistened.

You can see the soda and buttermilk already reacting.

Pour into well-greased loaf pans.

Bake in a preheated oven at 325 degrees

for 1 hour and 15 minutes.

Enjoy with whipped butter or cream cheese

with or without jam. It is very sweet on its own

and the brown sugar gives it a wonderful flavor.

Buttermilk

• 1/2 Cup buttermilk (from the store to be used as a starter)
• 1 Cup powdered milk
• 3 Cups warm water

Put warm water and powdered milk into a glass jar. Stir or shake well until mixed. Add buttermilk and mix well. Cover with a lid and let stand on your kitchen counter until mixture clabbers. It usually takes anywhere from 12 to 24 hours. Refrigerate and use within a week. Be sure to save 1/2 cup to replenish your supply. It is as easy as that and beats adding lemon juice or vinegar to milk.