There is nothing like the smell of freshly baked bread. Doesn’t matter where I am, at the first whiff of this wonderful baked aroma, my mind instantly takes me back to my childhood when my grandmother used to bake beautifully moist and fluffy bread from her kitchen. Such intense memories are so precious, and I love the idea that I can recreate them in my own home for my family to experience and hopefully also cherish close to their hearts.
So in honor of my wonderful late grandmother, and for all other grannies and moms out there, I have attempted my very own Corn and Thyme Loaf. It was a first for me as I have never really liked baking bread and was always tempted to leave it for another day. I guess I never thought that it was a fun thing to bake and the fact that some bread needs to be left for an hour or two before baking for the yeast to activate left me feeling impatient.
This Corn and Thyme Loaf however is very simple and an easy healthy bread. It doesn’t contain any yeast, so it can literally be whipped together in a few minutes to enjoy with farm style butter and preserves.
This recipe for Corn and Thyme Loaf is a healthy substitute to normal breads. It is a great breakfast addition and can be enjoyed for lunch with cold meats and salad. By adding nuts and seeds, you can transform it into delicious fluffy bread with wonderful texture and nourishment. It is also great for toddlers and they can enjoy freshly baked bread with great nutritious bran and corn for those tiny tummies. I hope you too can relive great memories in your kitchen! Happy Baking!
|Prep Time||10 min|
|Cook Time||30 min|
- 1 cup milk
- 15 ml honey
- 5 ml bicarbonate of soda
- 1 1/2 cups nutty wheat or whole wheat flour
- pinch salt
- 5 ml baking powder
- 1 cup digestive bran
- 1 tin corn kernels
- 10 ml brown sugar
- 30 ml olive oil
- handful fresh thyme
- First off, heat the milk in the microwave for a little while until luke warm, add the honey and bicarbonate of soda, mix and set aside.
- Mix the flour, salt, baking powder and bran together and lift with spoon for air. Add the corn and brown sugar.
- Add the oil and the milk and mix. Spoon into the prepared pan and sprinkle with fresh thyme.
- Bake for 25 – 30 minutes until a tester comes out clean. Cool on cooling rack and enjoy with butter and preserves.