Lake Ozette Whole Wheat Quick Bread
Lake Ozette Whole Wheat Quick Bread offers a hearty, wholesome flavor with a subtle sweetness from molasses. Its dense texture and rich wheat taste make it perfect for breakfast, snacks, or alongside hearty soups. A quick, easy bake that appeals to health-conscious bakers and bread lovers alike.
Ingredients
Instructions
- Stir together the dry ingredients: whole wheat flour, baking soda, baking powder, and salt.
- Mix together the liquid ingredients: vegetable oil, soured milk, and molasses, well.
- Blend the liquid mixture into the dry ingredients until just combined.
- Grease a tube pan or 1-quart casserole dish.
- Sprinkle sesame seed in the pan and shake to distribute evenly.
- Pour batter into the prepared pan and let stand for 20 minutes before baking.
- Bake at 350°F (175°C) for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the whole wheat flour before mixing. If you don't have soured milk, you can easily make it by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. This recipe can also benefit from adding nuts or seeds for extra crunch and nutrition.
Serving Suggestions
This quick bread is delicious on its own or served with a spread of butter or honey. It pairs beautifully with a warm bowl of soup or a fresh salad for a wholesome meal. Try serving it alongside dishes like the Lemon Pound Cake for a delightful brunch spread.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice and toast or warm in the oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lake Ozette Whole Wheat Quick Bread contains roughly 230 calories, with 0g protein, 5g carbohydrates, and 24g fat. It is an excellent source of vitamin A (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1546mg per serving (67% 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for the whole wheat flour, but the texture and flavor will differ. The bread will be lighter and less nutty. If you want a healthier option, consider using half whole wheat and half all-purpose flour.
What can I use instead of molasses?
If you don't have molasses on hand, you can use honey or maple syrup as a substitute. Keep in mind that this will alter the flavor slightly, making it a bit sweeter, so you might want to reduce the sugar in the recipe if you do so.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. If there is batter on the toothpick, allow it to bake for a few more minutes, checking periodically to avoid overbaking.
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).