Whole Wheat Honey Brown Bread

This whole wheat honey brown bread is yeast-free and requires no-kneading. Simply mix all the ingredients together and bake!

Oh and Happy St. Patrick’s Day to you!! Last year I made Irish Soda Bread to celebrate St. Patrick’s Day and I decided to continue the tradition.

Only this year I went a tiny bit healthier and made a loaf of honey whole wheat brown bread. Brown bread is another Irish classic, however it’s made with whole wheat flour. I used a recipe from the Weight Watchers New Complete Cookbook as a guide but made a few changes by using Greek yogurt instead of buttermilk and swapping honey for the molasses.

The bread turned out to be a nice, dense and slightly sweet loaf. Perfect for late night snacking breakfast. 🙂

This morning I knew I wanted to have a slice of the sweet brown bread but I also needed a little something more so I topped it with a little almond butter and paired it with a hard boiled egg and a navel orange. Perfection!

My second choice for St. Patrick’s day breakfast would have been a green smoothie. Maybe I’ll opt to have one of those tonight instead of the green beer that Isaac bought.

Do you have an St. Patty’s Day plans. So far I have none…

Honey Whole Wheat Brown Bread

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This whole wheat honey brown bread is yeast-free and requires no-kneading. Simply mix all the ingredients together and bake!

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Prep Time 15 minutes

Cook Time 40 minutes

Servings 8

Ingredients

• 1 ¼ cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon orange zest, about 1 orange
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• pinch sea salt
• ½ cup plain Greek yogurt
• 1 egg
• 3 Tablespoons honey

Instructions

 

• Preheat oven to 375°F. Spray a 4½ x 8½ loaf pan with non-stick spray.
• Whisk together flour, baking powder, zest, baking soda, cinnamon and salt.
• In a separate bowl, combine the remaining ingredients.
• Add the wet mix to the dry ingredients and blend. Do not over-mix.
• Pour into pan and bake 38-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
• Cool 10 minutes then remove from pan and let it cool completely wire rack.

Author: Brittany Mullins

Course: Breakfast

Cuisine: American

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