Health knowledge made personal
   So at the market, when I spied the long stalks of red and green, I loaded my arms up to fill my need and headed home. I grabbed enough for this bread plus extra to freeze for later use. I think I may load up even more to freeze so I can enjoy it throughout the Summer.   This bread isn't super sweet, but just sweet enough to really play off the tartness of the rhubarb. The crust is slightly crunchy and adds an extra sweetness and aroma of orange zest before you get to the tender bread center. I've given directions below for making homemade buttermilk with almond milk, but feel free to use real buttermilk and skip that step if you prefer. The whole wheat pastry flour can be replaced by white whole wheat or all purpose flour. This recipe can easily be doubled; eat one now freeze the other for later!Rhubarb Walnut Breadmakes 1 loaf topping1/4 cup rolled oats2 tablespoons brown sugar1 teaspoon fresh grated orange peel1 tablespoon coconut oil or butter, softened batter1 1/4 cups whole wheat pastry flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup packed brown sugar1/4 cup vegetable oil1 1/2 teaspoons lemon juice or vinegar + a scant 1/2 cup almond milk (directions below)1 egg1/2 teaspoon pure vanilla extract1 cup chopped fresh uncooked rhubarb1/4 cup chopped walnuts, toasted Preheat the oven to 350˚F. Grease a loaf pan, lining if you would like, I just greased mine. Prepare the topping first. Place the brown sugar, rolled oats, orange peel and coconut oil in a small bowl. Stir to mix and set aside. If you are using real buttermilk skip ahead to the next step. To make your own buttermilk, first place the 1 1/2 teaspoons lemon juice or vinegar into a liquid measuring cup. Then pour in the almond milk to the 1/2 cup mark. Let sit for about 10 minutes while you prepare everything else. Sift together the flour, baking soda and salt into a medium size bowl, set aside. Place the brown sugar and oil into a large bowl and stir well to combine. Beat the egg and vanilla into the buttermilk mixture. Pour in with the brown sugar mixture and stir well to combine. Gently fold in the flour mixture, just until combined. Fold in the rhubarb and walnuts. Pour batter into prepared loaf pan and sprinkle the top with the oat topping mixture. Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto baking racks. Cool completely and store tightly wrapped. The bread will slice much more easily if left to cool completely. |
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