April 14, 2004

Kitchen Sink Bread

When I bought this a little while ago, the goal was to make little loaves full of veggies, fruit, nuts, etc., packed with nutrition and sweetness, that could be easily taken to work. I used the pan for the first time tonight (great pan!), with this recipe:

The Dry:

4 c unbleached all-purpose flour
2½ c whole wheat flour (fine grind)
½ c rye flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 c white sugar

The Wet:

A bit over ½ c honey
1 tbl molasses
1 c olive oil (not extra-virgin--too strong!)
3 eggs
½ c apple juice
1 tsp vanilla

The Stuff:

1½ c chopped almonds
1 pear, peeled and cut into small cubes
1 zucchini, very finely chopped
1 banana, pureed
Zest of 1 lemon

Mix the dry ingredients together. Pour in the Wet and the Stuff and mix until dry ingredients are moistened. Bake at 350° for 45 minutes.