Hybrid Quick Bread
Makes: 4 to 6 servings
Time: About an hour, largely unattended
An easy-to-make whole wheat bread with a little white flour for lightness. The covered baking technique ensures the biscuit-like crumb will remain light and fluffy. Like most quick breads, this is best warm from the oven or at least eaten the same day.
There are lots of possible variations. Stir in chopped fresh hot pepper, sautéed onion, olives, dried fruit, or nuts; to make this more like cornbread, substitute 1 cup cornmeal for a cup of the whole wheat flour, and add a cup or so of corn kernels if you like. If it’s true whole grain bread you’re after, see Almost No-Work Whole Grain Bread and Easy Whole Grain Flatbread.
¼ cup olive oil, plus more for the pan
2 cups whole wheat flour, plus more if needed
1 cup all-purpose white flour, plus more as needed
1½ tablespoons baking powder
1 teaspoon baking soda
1½ teaspoons salt, preferably coarse or sea salt, plus more for sprinkling
¾ cup yogurt or buttermilk
¾ cup warm water
2 tablespoons honey (optional)
1 Heat the oven to 375°F. Grease a cookie sheet or 8-inch square baking pan with about a tablespoon of olive 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 ¼ cup olive oil, then the yogurt, most of the water, and the honey (if you’re using it).
2 Process for a few seconds, until the dough is a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add the remaining water 1 tablespoon at a time and process for 5 or 10 seconds after each addition. If it is too wet (this is unlikely), add 1 or 2 tablespoons of whole wheat flour and process briefly.
3 Form the dough into a round and put it on the cookie sheet or press into the prepared pan, all the way to the edges. Bake for 20 minutes then 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, then cut the bread into slices or squares and serve or store for up to a day.