The blog’s been a little baked goods heavy lately. I’d say I’m sorry about that… but really I’m not. I love baking and I love eating baked goodies. Maybe I wish I loved them a little less, but nope. Yum, yum, yum.
I’ve probably very pretentiously mentioned a few dozen times that I like making bread and I make almost all of the bread we eat. I have a bread maker that I was using weekly for a while, but it’s hard to lug that out, so it’s been used less frequently. I’m definitely not Martha Stewart – I’m a real person with a job and hobbies who likes sleeping and playing with her cats. My secret has been this loaf of quick and easy whole wheat bread. No kneading, no rising. Nothing. While some people have actually thrown this in a bread maker and let it go through it’s cycle, I don’t have that kind of time. Mix it up real quick, throw it in a pan, start nomming in an hour. With bread this easy, no one really has an excuse for buying there’s at the store!
I obviously don’t always make it as I originally wrote. A woman can only eat so many flax and sesame seeds before she goes insane. A little cinnamon and brown sugar makes this recipe perfect for breakfast, dessert, or some epic PB&Js. Or slice it super thick and top with marscapone, a drizzle of honey, and a sprinkle of salt. I won’t judge you.
2 tbsp chocolate balsamic vinegar (regular or any sweet flavor will work)
2 ½ c water, warm to the touch (not hot)
⅓ c brown sugar
⅓ c pecans
1 tbsp cinnamon
Prepare a bread/loaf pan by lining with parchment paper or spritzing with nonstick spray.
Combine flour, salt, and sugar. Make a small well in the center and add yeast to the well.
Mix vinegar and water. Pour into the well of the flour mixture. Stir until well combined. The dough will be sticky. No need to knead. No need to rise.
Mix the brown sugar, pecans, and cinnamon in a separate bowl.
Spoon a few dollops of dough into the loaf pan until the bottom is mostly covered. Sprinkle liberally with cinnamon mixture. Add a few more dollops of dough, and top again – repeat until all dough as been used. Top with any remaining cinnamon mixture and gently press into the top of the loaf with your hands.
Place loaf pan into a cold oven. Set oven to 350° F (Yes! You will preheat the oven with the bread inside). Bake for one hour, or until a toothpick comes out clean.
Let cool and slice.
I have pretty small veins of cinnamon mixture in my pictured loaf – feel free to double the brown sugar, pecans, and cinnamon if you want thicker, stickier cinnamon veins. This bread will have a texture somewhere between a quick bread and a traditional yeast bread as written from the addition of the cinnamon layers.