Today I baked up this quick loaf, which unlike my wheat bread, was oven ready in only 5 minutes. The original recipe is here, and uses a can of beer instead of a packet of yeast. The only change I made was to use whole wheat flour instead of all purpose. It’s crusty and buttery and totally delicious.
This recipe comes from Melanie over at Fabulously Fun Food. Last month I joined a secret recipe club, and FFF was my assignment. Melanie’s a biologist living in Germany, trying to figure out what people are saying by day and how recipes convert by night. Sounds totally glam to me!