As with all things that I've done so many times that they have become reliable, I have a hard time just swapping a major part of a recipe out entirely. I'm afraid of the result becoming inedible, wasting perfectly great ingredients simply because I'm curious. I have reduced sugar by small percentages, but never just removed it entirely and replaced it. I actually said "no guts, no glory" as I poured into a favorite quick bread recipe what I figured would be an appropriate amount of maple syrup. And with the gamble, came a wonderful result - a bread that was moist, not too sweet and surprisingly devoid of any real maple flavor.
It's good with the morning coffee. And it was good before bedtime as well. I may have a hard time making it last a week.
Sprouted Wheat Cranberry Bread (adapted from Cook's Illustrated)
- 2/3 c. thin yogurt (or buttermilk)
- 6 T. butter, melted and cooled slightly
- 3/4 c. maple syrup
- zest of one orange (or lemon)
- 1 egg, lightly beaten
- 2 c. sprouted soft wheat flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1 t. kosher salt
- 6 oz. cranberries (about 1 1 /2 c.), coarsely chopped (I use a food processor)
- 1/2 c. toasted pecans or walnuts
Preheat oven to 375. Dip a pastry brush in the melted butter, and coat the inside of a standard size loaf pan.
Stir together yogurt (or buttermilk), maple syrup, orange zest, melted butter, and egg.
In a large bowl, whisk together the flour, baking powder, baking soda, salt. Add the wet ingredients, and stir gently just to combine using a rubber spatula. Fold in the cranberries and nuts, and spread into prepared pan - being sure to spread it well into the corners.
Bake at 375 for 15 minutes, then lower the heat to 350 and continue baking for 45-55 minutes until the top is deep golden brown and a tester comes out mostly clean. (I'll try baking this next time at a lower temperature throughout the whole baking time.) If the loaf appears to be darkening too fast during baking, tent it with foil.
Remove from oven, let stand in the pan on a wire rack for 10 minutes before removing from pan to cool completely before slicing.