Honey Berry Bread

We have lots of rye flour in our freezer from our Open Oak and Lonesome Whistle Farms CSAs. I thought it would be worth while experimenting to see if I could substitute it into a quick bread without anyone noticing. I adapted this recipe from the Fanny Farmer Cookbook for this test.

It was quite tasty and the rye flour worked just fine with both texture and taste in this recipe. It made it a little more "earthy" than white wheat flour, but everyone liked the bread for dinner and with cream cheese for breakfast the next morning.

Honey Rye Bread

2 c rye flour (from Open Oak CSA)

1 t baking powder

1 t baking soda

1/2 t salt

1 t cinnamon

1 t ginger powder

1/2 c honey (from Thistledown Farm)

1 egg

1 c milk

1/2 c blueberries (from our garden)

1/2 c Marion berries (from our garden)

Combine dry ingredients and then mix in wet ingredients (except berries). Beat in mixer on medium speed for 10 minutes. Stir in berries. Pour into butter bread pan and bake 350F for 40 minutes.