June 13, 2017

Quick Multigrain Almond bread for #Breadbakers | Eggless Quick Bread

We have Cindy hosting this edition of #Breadbakers with the theme "baking with Nuts and Nut flours" and I was almost undecided till the last week of signing up as to what to make, but when I came back from my short visit to my sister's place n New york, I had this pack of almond flakes picked up at Trader Joe's - well, there it was : problem solved. But we were off yeast for some weeks now, so a quick question to the host, and quick bread it was 


This is undoubtedly (if I may say so, myself), the best ever quick bread I have baked in so many years. I experimented a bit with one recipe, tweaking a couple of the ingredients, and what I got was a wonderful loaf (actually one mini loaf too) which was sheer indulgence, and ... healthy too !

Thank you Cindy for hosting and Nandita (source of the recipe). If you like, you could make this with eggs and All purpose flour, but we preferred to be multigrain, so read on to see what substitutions worked for this bread which works well as a breakfast, snack box or  a delicious tea time treat :)  

Prep time : 15 mins, Bake time : 35 + 12 mins (may vary from oven to oven) ; Makes : 12-15 medium slices.

Dry Ingredients:

  • Wholewheat flour - 1/2 cup (1 cup = 200 ml)
  • Ragi / Finger miller flour - 1/2 cup
  • All purpose flour - 1/4 cup
  • Almond flour - 1/4 cup (roasted and ground)
  • Baking soda - 1 tsp
  • Salt - 1/2 tsp

Wet ingredients:

  • Rice bran or any neutral oil - 1/2 cup
  • granulated sugar - 1/2 cup ( i used palm sugar - original recipe asked for 3/4 cup, but 1/2 cup worked for us)
  • Vanilla extract - 1 tsp
  • 1/2 cup thick yoghurt (if you dont have greek yoghurt, drain normal yoghurt in a muslin cloth or fine sieve overnight in the refrigerator) - you can use 2 large eggs in place of the yoghurt.
  • 3 very ripe bananas (medium size - Elaichi variety or 2 normal sized golden bananas)

Topping:

  • Roasted almond flakes
  • Bittersweet chocochips (optional)


Method:

  1. Preheat oven to 170 deg C for 10-12 mins, and line a loaf pan {Pavani - thanks for your gift :), the green coloured pan you gifted me worked wonderfully well}
  2. Sieve the dry ingredients 3-4 times over and keep aside .
  3. In a food processor (I used a blender), mix all the wet ingredients and blend it till real smooth. transfer to a large bowl,
  4. Slowly add the dry flour mix to the wet ingredient mix in batches and slowly fold in to avoid any dry streaks. Add a tsp or two of milk or warm water if needed to smoothen the batter.
  5. Gently pour into the lined pans, and top with almond flakes. I topped the kids' bread with chocochips too :)
  6. Bake for 45 - 50 mins (or till a skewer comes out clean) - for me it took 35 mins + 12 mins (I turned down the oven to 160 for the last 12 mins to prevent burning).
  7. Cool on a wire rack, and slowly un mould once it comes to room temperature. Wait for a few more hours (I know, its torture!!) , and it slices neatly for a quick afternoon tea treat or for breakfast

My notes:
1) Although this bread uses banana, theres no smell of bananas at all. 
2) use of finger millet flour and almond flour are totally optional. But we loved the nuttiness from that. The original recipe uses  WWF, APF and Oat flour. The next time I make this, I am aiming to make this completely GF using only finger millet flour and almond flour :)
3) I used 2 tsp of warm water to loosen the batter a bit, but that depends on the mix of flours you use. 

    

This month's BreadBakers' theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings.  

Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
 
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
 
BreadBakers

9 comments:

  1. Yummm....bread without yeast...too cool !!

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  2. Looks like cake.. amazing !

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  3. I love the color you got using these flours!

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  4. That quick bread looks so moist and so delicious. Knowing your love for ragi flour, I'm not surprised to see it in the ingredient list :-) Lovely bread overall.

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  5. Wow!! This loaf is gorgeous! Love that you found a new favorite! The almond slices on top add such a decorative touch.

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  6. Pure indulgence without all the guilt!

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  7. This is a very healthy loaf with all the goodness of almonds, ragi flour and whole wheat. I loved the fact that it is egg less. A must try for sure

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  8. Such a yummy looking loaf Kalyani. You've used ragi and nut flour, very healthy and love the generous topping of almonds and choco chips.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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