It’s POTLUCK week for I Heart Cooking Club. Still going with Bittman so this week I tried his Almost Whole Wheat Quick Bread.


This is a non-yeast whole wheat bread. And not bad. IT was good toasted with some jam. It was even better as a grilled cheese sammy with some Gruyere.


    5 tablespoons olive oil
    2 cups whole wheat flour, or more as needed
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon baking soda
    1 1/2 teaspoons salt, preferably coarse or sea salt, plus more for sprinkling
    3/4 cup yogurt or buttermilk
    3/4 cup warm water
    2 tablespoons honey, optional

2 Tbl 7 grain cereal {I added this in.}
1. Heat the oven to 375°F Grease a baking sheet or 8-inch square baking pan with 1 tablespoon of the oil. Put the flours, baking powder, soda, and
salt in a food processor and turn the machine on. Into the feed tube, pour first the remaining 4 tablespoons oil, then the yogurt or buttermilk, most of the water, and the honey if you’re using it and the 7-grain cereal.
2. Process for a few seconds until the dough is a well-defined, barely sticky, easy-to-handle ball. If it’s too dry, add the remaining water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet (this is unlikely), add 1 to 2 tablespoons whole wheat flour and process briefly.
3. Form the dough into a round and put it on the baking sheet or press into the prepared pan, all the way to the edges. Bake for 20 minutes. Sprinkle the top with a little coarse salt and continue baking for another 35 to 40 minutes, until the loaf is firm and a toothpick inserted in the center comes out clean.
Let cool completely. Cut the bread into slices or squares and serve or store for up to a day.
I made mine in a loaf. I think next time I would make it a free form.

The 7-grain cereal added some extra texture and crunch to the bread.

The recipe is on page 529 of Bittman’s Food Matters Cookbook