Food Storage Friday: Quick Wheat Bread

I'm always excited to find a new wheat bread recipe, especially with the word "quick" in the title.

This recipe hails from the "Keeping Up Cookbook" that I've been singing praises about.

Note: if you haven't made the Pantry Honey-Mustard Chicken yet, do it tonight. So delicious. And again, this isn't a paid advertisement. The authors of this cookbook have no idea who I am.



Ingredients: wheat flour, white flour, sugar, salt, milk (made from powdered milk), white vinegar, baking soda


Here's my half white/half wheat flour mix.


Add the sugar to the flour

then the salt

And whisk together


In a separate container, mix up your milk (if making it from powdered milk)

Add the vinegar


And the baking soda


Quickly transfer the mixture to a larger container before it spills over because as you whisk the milk and baking soda, it bubbles like crazy


Add the wet to the dry ingredients and mix well




Put batter into two greased bread pans


And bake! This is basically just a whole wheat version of soda bread, which I don't necessarily love, but it tasted great with dinner (soup!) and the leftovers made great croutons.

If you love whole wheat bread but hate the time it takes, this recipe is for you.

Quick Wheat Bread
adapted from Keeping Up Cookbook

4 cups wheat flour
2 cups white flour
1 cup sugar
2 tsp salt

1 cup (plus a little more) powdered milk
3.5 cups of water
------------------------enough to make 3.5 cups of milk
1/2 cup white vinegar
2 tsp baking soda


Mix first four ingredients together. Mix powdered milk, water, vinegar and baking soda together separately until foamy. Add wet ingredients to dry ingredients and mix well. Pour batter into greased bread pans and bake for an hour at 350 degrees.