Graham and Chocolate Bread

I love the toasty flavor of graham flour. You can make a whole wheat confection that is decidedly lighter and more tender than you’d typically predict. This recipe is adapted from a Sunset, April 1990 recipe. The directions are for a loaf, but the parenthetical instructions are for a larger amount (i.e. what I’m making for Sophie’s kindergarten class today).

2 (3) cups graham or whole-wheat flour
1 (1 1/2) cup all-purpose flour
1 (1 1/2) cup semisweet chocolate baking chips
1/2 (3/4) cup chopped almonds or walnuts
1/2 (3/4) cup firmly packed brown sugar
1 1/2 (2 1/2) teaspoons baking soda
1/2 (1) teaspoon salt
2 (3) large eggs
1 1/2 (2 1/4) cups buttermilk

Preheat oven to 350. In a large bowl, mix graham flour, all-purpose flour, chocolate, nuts, sugar, soda, and salt. In a small bowl, beat eggs and buttermilk to blend; add to dry ingredients, stirring until moistened. Pour batter into a buttered 5″ by 9″ inch loaf pan (13″ by 9″ baking pan).

Bake until edges begin to pull from pan sides and toothpick inserted in center of loaf comes out clean, about 1 hour (45 minutes). Let cool in pan 10 minutes. Tip bread out of pan and let cool on a rack.

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