Cattail Wheat Nut Bread
A hearty, nutty bread featuring cattail pollen and walnuts, perfect for wholesome breakfasts or snack times, with a rich, earthy flavor profile.
Ingredients
Instructions
- Sift together cattail pollen, whole wheat flour, baking powder, baking soda, and salt.
- Add brown sugar, walnuts, and buttermilk to the dry ingredients.
- Mix well until a batter forms.
- Pour the batter into a greased 8 x 4-inch loaf pan.
- Bake at 350°F (175°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your cattail pollen is fresh and finely sifted to avoid clumping. If you don't have buttermilk, you can substitute with a mix of milk and vinegar or lemon juice (1 cup milk with 1 tablespoon vinegar or lemon juice). This bread can also be made with other nuts like pecans if walnuts aren't available.
Serving Suggestions
This bread is delicious served warm with a pat of butter or a drizzle of honey. It pairs beautifully with a fresh fruit salad or a slice of cheese for a delightful snack. Consider serving it alongside a bowl of creamy soup or as a base for a unique sandwich. For a sweet treat, try it with a scoop of ice cream.
Storage & Reheating
Store any leftover Cattail Wheat Nut Bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a toaster or oven.
Nutrition & Diet Analysis (per serving)
Each serving of Cattail Wheat Nut Bread contains roughly 100 calories, with 3g protein, 20g carbohydrates, and 1g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1477mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour for this recipe?
Yes, you can substitute some of the whole wheat flour with all-purpose flour if you prefer a lighter texture. However, keep in mind that this will change the nutritional profile and flavor of the bread.
What can I do if my bread is too dry?
If your bread turns out dry, it may be due to overbaking. Ensure you check for doneness with a toothpick and remove it as soon as it comes out clean. You can also serve it with butter or jam to add moisture.
Is it possible to make this bread gluten-free?
Yes, you can try using a gluten-free flour blend in place of the whole wheat flour. Be sure to check that all other ingredients, especially baking powder, are gluten-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).