Categories: Quick Bread

Ingredients

• For Starter:
• 1C flour
• 1C sugar
• 1C milk
• See directions for making the starter
• For Bread:
• 1/2 C oil
• 1/2 C applesauce
• 1/2 C whole milk
• 3 eggs
• 1 tsp vanilla
• 1C flour
• 1C White Whole Wheat (whole wheat pastry flour)
• 2/3 C sugar OR 1/3 C honey (or - 1/4 C sugar+1/4 C dairy whey+1/4 C sucanat)
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 T cocoa
• 1 large box instant Chocolate pudding -that uses real sugar, not corn syrup
• 2/3 C hulled, raw pumpkin seeds
• cocoa/sugar/cinnamon for coating pans

Directions

1. With Starter: -label gallon zip top bag with dates and -

2. Day 1 Do Nothing

3. Day 2 Mush bag twice a day

4. Day 3 " " "

5. Day 4 " " "

6. Day 5 " " "

7. Day 6 Add to bag: 1 C flour, 1 C milk, 1 C sugar. Mush bag

8. Day 7 Mush bag and let out air twice a day.

9. Day 8 " " " " "

10. Day 9 " " " " "

11. Day 10 Pour and squeeze contents into a big plastic or glass bowl. Then add: 1 C flour, 1 C milk, 1 C sugar.

12. Stir well.

13. Pour 4 C (1 C each) into 4 one gallon zip top bags.

14. Give 3 bags away with a copy of the recipe to friends and keep 1 starter for yourself. OR freeze the 3 bags to use later, or make a large batch of the bread, keeping 1C of started for yourself to continue.

15. When time to bake, add the wet ingredients to the starter left in bowl.

16. Mix well. In a separate bowl, combine the dry ingredients.

17. Add the dry mix to the wet ingredients.

18. ease 2 loaf pans. (this will also make 1 bundt pan or one 9×13. You will need to adjust baking times accordingly)

19. Mix up enough cocoa, cinnamon & sugar to coat the bottom of the loaf pans and also the top of the bread before baking.

20. Bake 1 hour at 325 degrees or until toothpick comes our clean.

Email to a friend | Print this recipe | Back