Today we are welcoming Megan Wolf, from The Domesticated Wolf, to share a delicious bread recipe with you all. This may be the perfect addition to Easter brunch this weekend or a fun recipe to help make with the kids!
As a Registered Dietitian and avid baker, I am always experimenting with different flours, sugars and oils. Brown butter imparts an amazingly full flavor, and it couldn’t be easier! I’m a big fan of whole wheat flour for its nutty flavor and boosted nutritional profile. But realistically, some families do not use whole wheat flour and children (and adults!) may be unfamiliar with the flavor and texture of whole wheat baked goods. A great way to ease into whole wheat (and other whole grain products) is to substitute part of the recipe’s all-purpose (white) flour for whole wheat. This recipe works well using all white flour, half white and half whole wheat or all whole wheat.
Brown
Butter Double Chocolate Whole Wheat Loaf
Butter Double Chocolate Whole Wheat Loaf
Ingredients
for 8 servings:
for 8 servings:
8 oz whole wheat flour (or 4oz all purpose and 4oz whole
wheat)
wheat)
4 oz sugar
2 tsp baking powder
2 tbsp unsweetened cocoa powder
1 tsp sea salt
1 tsp cinnamon
6 oz milk
2 whole eggs
2 oz butter
½ C unsweetened applesauce
½ C semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees, grease a 9″x5″ loaf
pan and set aside
pan and set aside
2. Weigh dry ingredients with a basic kitchen scale, add
chocolate chips and stir to combine
chocolate chips and stir to combine
3. Melt butter over low heat, cook about 10 minutes or until
browned pieces begin to form, let cool
browned pieces begin to form, let cool
4. Measure the wet ingredients, add browned butter, stir to
combine
combine
5. Slowly add the dry ingredients into the wet, mixing until
just incorporated
just incorporated
6. Transfer to a loaf pan and cook for 50 minutes, or until a
knife comes out clean
knife comes out clean
Nutrition information for one serving:
189 calories, 6g fat, 33g
carbohydrates, 4g fiber, 5g protein
carbohydrates, 4g fiber, 5g protein
Megan Wolf is a New York City based
Registered Dietitian and the owner of Megan Wolf Nutrition LLC, a nutrition
counseling and consulting private practice specializing in women’s and
pediatric health. She holds a Masters
degree in Clinical Nutrition from New York University and a Bachelors degree in
Anthropology from Bates College. She believes no food is off limits, but
rather there is room in your diet for all of your favorites. Simply put: eat better, feel better, live
better. Megan is an avid cook, public speaker, and
an aspiring cookbook author. She is
active on social media and writes for her blog, The Domesticated Wolf (http://thedomesticatedwolf.com/).
Registered Dietitian and the owner of Megan Wolf Nutrition LLC, a nutrition
counseling and consulting private practice specializing in women’s and
pediatric health. She holds a Masters
degree in Clinical Nutrition from New York University and a Bachelors degree in
Anthropology from Bates College. She believes no food is off limits, but
rather there is room in your diet for all of your favorites. Simply put: eat better, feel better, live
better. Megan is an avid cook, public speaker, and
an aspiring cookbook author. She is
active on social media and writes for her blog, The Domesticated Wolf (http://thedomesticatedwolf.com/).
You can follow her for healthy living tips and healthy recipes on Instagram(http://instagram.com/thedomesticatedwolf),
Twitter:(https://twitter.com/meganwolfRD)
& Facebook: (https://www.facebook.com/thedomesticatedwolf)
or you can visit her website at http://meganwolfnutrition.com/.
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I wanted to share with you that I made this recipe twice since you posted. It was delicious! Thanks for sharing.