In a small town along the Maine coast, there is a cafe that serves pastries, great breakfast sandwiches, coffee and other beverages. They are known for their “cronuts” – a combination croissant and donut. But the best item in their bakery case is the Harvest Bread.
The ingredients are posted on a note in front of the thick, moist slices (probably to make sure you don’t have any allergies before you order), but the recipe is never shared. It took multiple trials to create a recipe that comes close to what they offer. The weather in Maine will start to chill in a month or so. You should be stacking firewood now, stocking up on good books to read, bird seed for your little feathered friends, dusting off the chess set and setting the snow shovel by the back door. Don’t forget to get the ingredients for Italian Wedding Soup or a hearty Lobster Chowder – and of course for the Harvest Bread. You won’t be disappointed. Enjoy!
EINKORN HARVEST BREAD
INGREDIENTS
1 ¾ cups Jovial Foods Einkorn flour (plus 2 tablespoons for tossing the fruit)
1 teaspoon baking soda
½ teaspoon salt
1/4 teaspoon baking powder
2 teaspoons cinnamon
2 eggs
½ cup mashed banana
½ cup applesauce
¾ cup packed dark brown sugar
¾ cup virgin coconut oil, melted and cooled
1 teaspoon vanilla extract
The Fruit and Nut Mix:
½ cup chopped walnuts
1,2 cup chopped pecans
½ cup chopped pistachios
½ cup dried cranberries
1/2 cup dried blueberries
1/2 cup dried apricots, diced
DIRECTIONS
Preheat oven to 325 degrees. Grease a 8.5 in x 4.5 in loaf pan and line it with parchment
paper, leaving an overhang on the sides.
Combine the fruit and nuts in a bowl and toss with 2 tablespoons of Einkorn flour and set aside.
In a large bowl, stir together the flour, baking soda, baking powder, salt and cinnamon. Set
aside.
In a large mixing bowl, beat the eggs, bananas, applesauce, dark brown sugar, melted coconut
oil and vanilla until well blended.
Pour the dry ingredients into the wet mixture. Gently fold with a spatula until the flour tracks
disappear. Do not overmix. Fold in floured fruit and nut mixture until evenly distributed. Again,
do not overmix.
Using a spatula, transfer the batter into the prepared loaf pan. Bake at 325 degrees for 30
minutes.
Crucial step: At the 30 minute-mark, loosely tent a piece of aluminum foil over the top of the
pan to prevent the crust from getting too dark while the dense center finishes baking. Bake an
additional 30 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf
cool in the pan for 20 minutes, then lift it out using the parchment handles. Let it cool
completely on a wire rack before slicing to allow the fruit-heavy crumb to set.
theadmiralschef 