When I was in school, my teachers always wrote notes on my report card saying "doesn't use time wisely". I guess this post is an example of how some things never change.
This weekend, I baked a quick bread. I love quick breads, preciously because they are quick. No kneading or yeast involved. This week's selection is a Buttermilk Chocolate Bread. It only takes about 10 minutes from the time you start until you put it in the oven. I followed the recipe with only a few changes. For the flour I used a 50/50 whole wheat/white flour blend. I buy flour already mixed this way, I don't measure it out for each recipe. I think it is King Arthur brand. It seems to work just as well as white all purpose flour for most things. However, do not try to use it to flour a pan or to roll out dough, you will end up with little whole grains everywhere. I also added about a 1/4 cup of flax seed meal. If you are interested in flax seed, this is a good website for more information. It can be used as a substitute for flour, fat or egg, but mostly I just add to the recipe. The taste is barely detectable. I also added two big spoonfuls of Nutella, just because I like Nutella. Nutella is a spread and I added it after the dry ingredients, so it didn't blend very well. If I was going to do it again I would add the Nutella with the butter and eggs at the beginning and beat them all together. I baked it for about 45 minutes and it came out perfect. A very yummy treat for breakfast or as a snack. Try it out, it's quick!