KAF Whole Grain Baking: Lemon-Poppy Seed Bread

So a couple weeks ago I bought the King Arthur Flour Whole Grain Baking cookbook. I want to be able to include more whole grains in my diet, and I figured since I consume a good amount of baked goods (probably more than i should), it would be nice to be able to ingest at least some good-for-the-body-good-for-the-soul nutrients.*  the book is filled with tons of recipes ranging from pancakes to oatmeal, to pies and cookies, and of course breads, and all recipes consisting of whole grains (but NOT ALL are 100% whole grain). so since i’ve had the book for a while, I finally got around to baking one of the recipes.

i decided to bake the Lemon-Poppy seed bread. i loveee lemon poppy seed muffins, and I’ve had an unopened jar of poppy seeds for quite some time, and figured this was the time to put them to use (originally purchased them to make poppy seed bialys, which was a fail, but that’s another story). i happened to have most of the ingredients on hand already, except for the lemon yogurt which was called for in the recipe. i also, couldn’t find a “good” lemon yogurt in stores, only ones that used far too much artificial crap and high fructose corn syrup, and so instead i decided to use regular plain yogurt with lemon extract added. the result was not bad at all. it didn’t give off that oh-so-lemony taste, which i think would have, if i were to include the lemon yogurt, or if i were to add more lemon extract or zest. i did add the optional glaze that is in the recipe, because, glaze makes everything delicious, and i’m glad i did. the glaze added that extra lemon zing to it, and a little sweetness, which i always seem to need. i really enjoyed this bread, and think i will make mini muffins with the recipe next time. the whole grains that were included in this recipe were white whole wheat flour and oat flour, and it is not 100% whole grain, because unbleached all purpose flour was still used.

i’m hoping to bake more this week from this cookbook, so stay tuned! 


Note: this is not a “healthy” cookbook. it is even stated in the intro, that it is not intended to be a book lecturing its readers on including more whole grains into their diet. its about flavor, and trying to come up with recipes that taste great, without being complete energy dense foods.

Recipe adapted from King Arthur Flour: Whole Grain Baking Bread:

1 1/2 c white whole wheat flour
1/2 c oat flour
3/4 c unbleached AP flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter
1 c sugar
2 large eggs
2 tbsp grated lemon zest
1/2 c fresh lemon juice
3/4 c lemon yogurt
1/4 c poppy seeds

optional lemon glaze
1/2 c confectioners’ sugar
2 tsp fresh lemon juice
1 tsp milk

preheat oven to 350 F. Grease a 9 x 5-inch loaf pan
1. whisk together the flours w/ the baking powder, baking soda and salt in a medium bowl.

2. cream together the butter and sugar in a large mixing bowl til fluffy. add the eggs, one at a time, scarping sides and bottom between additions. add lemon zest then 1/3rd of the dry ingredients. add the lemon juice, then another third of dry ingredients. mix in yogurt and poppy seeds, then remaining dry ingredients.

3. pour the batter into prepared pan. bake until toothpick inserts in the center comes clean, about 1 hour to 1 hour 5 minutes. remove from oven, place on a rack, and cool in pan for 15 to 20 minutes. after, run a table knife around edges of pan and tip bread out. return bread to rack to cool completely before glazing. to make glaze: whisk together all ingredients until smooth. brush or drizzle on top of cooled bread.

nutritional information per seving ( 1 slice, without glaze) 14 g whole grains, 204 calories, 8 g fat, 4 g protein, 17 g complex carbs, 13 g sugar, 3 g dietary fiber, 45 mg cholesterol, 169 mg sodium.

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