Breads that you can mix and immediately throw in your oven make quick, easy meals and side-dishes. These recipes rely on baking powder, which releases carbon dioxide gas once it gets hot. The gas causes bubbles in the wet mixture to expand, creating air pockets and giving lift to our baked goods.
Although whole grains shine best with longer fermentation, you can still make delicious quick breads that provide extra nutrition and deeper flavors.
Making the switch from all-purpose wheat flour to an ancient grain can be tricky. Use our simple chart to see what grain works best for what you’re trying to make.
