Makes 2 9-inch x 4-inch loafs
Ingredients
- 3 cups spelt, kamut or whole wheat flour
- 2 cups buttermilk, kefir or yoghurt
- 3 eggs, lightly beaten
- 1 teaspoon sea salt
- 1/4 to 1/2 cup maple syrup
- 2 teaspoons baking soda
- 1/4 cup melted butter
- 2 ripe bananas, mashed
- 1/2 cup chopped crispy pecans (optional)
Instructions
- Soak flour in buttermilk, kefir or yoghurt in a warm place for 12-24 hours – bread will rise better if soaked for 24 hours
- Blend in remaining ingredients
- Pour into a well-buttered and floured loaf pan
- Bake at 350 degrees for about 1 1/2 hours or until a toothpick comes out clean
Highly recommend serving warm with raw milk
Recipe from Nourishing Traditions Cookbook
