Let’s talk about bread for a second. More specifically, the history of bread.
In school, History was one of my favourite subjects. I loved learning about the ancient world. I always tried to imagine what life was like back then and how foreign it was to my own. My love of history never left me and the other day, I found myself searching the internet and Youtube for the history of baking and breads.
The first bread was from 30,000 years ago and was basically a ‘grain-paste’, as Wikipedia describes it, cooked over a griddle. No leaveners were used, so it’s modern day descendants are things like tortillas, naan and other flatbreads. Leaving the bread dough out to rest caused the yeast naturally found in the grains to produce carbon dioxide which made the bread rise and thus yeast breads were born.
Eventually, chemical leaveners such as baking soda and baking powder became more commonly used, resulting in the distinction between yeast breads and quick breads. While most of us think of quick breads as things like banana bread or scones, did you know that cake and cupcakes are actually considered quick breads as well?
Societies like the Vikings and Ancient Egypt used bread as a staple food, and the foundation of agricultural communities farming grains allowed society to progress. So, bread is an important part of human history that allowed us to develop the society we have today.
The end results of my search, uncovered several different videos from a recreation of a bread found in Herculeneum to bread similar to what Vikings ate.
While this isn’t like what the Vikings made, this is some awesome bread. Sweet, moist and soft with a delicious taste, this quick bread is made with 2 bowls and takes 5 minutes to mix together before baking it in the oven.
This bread smells incredible while baking it and leaves your kitchen smelling of sweet strawberries and zesty limes. Inspired by a wholewheat beer bread recipe, this bread is good by itself, or smothered in butter and jam and eaten for breakfast for lunch. You could even use this as a sandwich bread, paired with a fragrant cheese and grilled to perfection.
In other words, my favourite kind of recipe, delicious with a minimal amount of mess. One to two bowls, mixed together and baked for an hour is perfect. The bread is chewy and crunchy on the outside, with a cake like softness on the inside due to the cornstarch, but feel free to omit it if you want a more dense bread.
Wholewheat Strawberry Lime Cider Quick Bread
Adapted from: http://allrecipes.com/recipe/24932/whole-wheat-beer-bread/
Prep time: 5 minutes
Cook time: 1 hour
Total time: 1 hour 5 minutes
Yield: 10-11 slices
Calories per serving: 165 calories
- 5g/ 1 tsp
- 3-4g/ 3/4 tsp
- 1 330ml can of Strawberry and Lime Cider (12 oz)
- 11-15g or 1/2 cup – 3/4 cup
Low calorie sweetener
- 15ml/ 1 tbsp
- 6g/ 2 tsp
Cornstarch (optional, omit for a denser, more chewy bread)
- 30g/ 2 tbsp
- Mix together the flour, cornstarch, baking soda and salt in a large bowl.
- Grease a standard loaf pan and preheat the oven to 180°C or 160°C fan assisted
- Melt the butter in a small bowl in the microwave and add in the sugar, sweetener and vanilla extract.
- Pour in the bowl of butter and sugar, then pour the entire can of beer into the large mixing bowl and stir until a dough is formed. It will be pourable and quite liquidy.
- Pour the batter into the loaf pan and and bake in the oven for 50-60 minutes or until a skewer inserted into the centre comes out clean. Cover with a foil tent during the last 15 minutes of baking to prevent overbrowning.
- If desired, when covering with a foil tent, melt another 15g of butter and spread on top of the loaf to give a delicious buttery crust. (I seriously recommend keeping this step, the flavour is even better with it!)
- Leave to cool in the pan for 15-20 minutes and then leave to cool on a cooling rack before slicing as otherwise the bread could break apart too easily.
For 11 slices
Calories: 165 calories
Saturated fat: 1g
This recipe is an adaptation from a beer bread recipe and this recipe can be used with any kind of sweet or fruity beer or cider. This could even be used with lemonade or another fizzy drink to create a non-alcoholic version.
The cornstarch is optional, but makes it really soft and the amount of sweetener added can be changed to suit your own needs. The cornstarch makes the bread a lot softer and more like cake with a slight chewiness from the wholewheat flour, so omit if you want a more traditional quick bread which is chewy.
I used Aldi brand Alska Strawberry and Lime for this recipe, but more expensive ciders like Koppaberg may make it taste better and you can adjust according to your tastes.