Whole wheat nut bread
Bread
This is a delicious and easy recipe from “Classical American Recipes,” by Margo Oliver. It is a cross between a gingerbread and Irish boiled fruitcake (one of my favorite cakes). It has a cake-like consistency, but works fine as a bread. The nuts on top are an incredible addition and the bread is not too sweet that it can’t accompany soup or even a nice roast. On the baking time, it took my tiny oven a total of 35 minutes, so keep an eye on this baby while it bakes. Next time I make this I will use honey instead of molasses. I have a feeling it will be as delicious! Also, I think this bread would take the addition of dried fruits to the dough very well.
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