I rarely make bread. I love the smell. I love the taste. I even romanticize the drawn out process. But frankly, it’s not currently a top priority of mine to set aside the time required to do it. Particularly at this time of year. Maybe I’ll change my mind when grey hair starts conquering my head and boredom overlays my retired brain, but at the present moment I’d rather spend hours with my bike than my oven.
However, I’m still a juvenile baker at heart though, and always will be. I still cherish lick-able beaters, gooey oven-baked brownies, uncooked cookie dough, and all that other baking-related jazz that doesn’t require hours and hours of sitting and waiting.
Luckily there are a few no-yeast, no-rise breads that fall into this category. Like the recipe for this brown bread, which both comes together quickly and also bakes up in no time. It’s one of my favorites because it’s packed with whole wheat flour, AKA fiber, and has a really uniquely wheaty taste.
Sometimes I use orange zest, rather than lemon, which creates a great breakfast bread, perfect with orange marmalade or jam. I decided to stick with lemon zest this time around, figuring it’d go better with the garden-pulled radishes with which I’d be topping it. I run out of things to do with radishes, so when this idea came across my mind, I jumped on it. Crunchy and naturally peppery, the thinly sliced spring specialty pairs perfectly with a dense bread such as this one.
Ingredients Instructions Notes *The soymilk-lemon juice mixture acts as a vegan buttermilk and lends a slight depth of sourness to the bread.
*The soymilk-lemon juice mixture acts as a vegan buttermilk and lends a slight depth of sourness to the bread.