Three-Grain Peanut Bread

Last fall some time, I had a whole string of emails between me and a friend with a funny subject line. The original email was me sharing this recipe with her and then we just kept writing back and forth on the same email string--so long that Brian finally told me I had to change the subject line. He was tired of seeing "Re: pregnant bread" in our list of emails! I found this recipe in my More With Less cookbook several years ago when I was pregnant with Zion and Brian was training for a bike trip. Both of us had been trying to find ways to increase our protein intake. This bread is supposed to have 9.5 grams of protein per slice! That's a lot of protein packed into one slice of toast! Oddly enough, I don't think about making this bread except when I'm pregnant and trying to increase protein and vitamins. So I affectionately refer to it as Pregnant Bread. But its really GOOD, healthy bread for anytime! I'd highly recommend adding it to your breakfast rotations by slicing it, toasting it, and spreading with a little butter and jelly! I don't know if this is the case for all of you, but every ingredient called for in this is available locally for me. And there is no butter, margarine, shortening, or even oil called for!!

Three-Grain Peanut Bread

1 cup white flour

1/2 cup quick cooking oats (not instant)

1/2 cup cornmeal

1/2 cup dry milk powder (I use Nestle Full Cream Milk Powder)

1/2 cup sugar

3 tsp baking powder

1 tsp salt

2/3 cup creamy peanut butter

1 egg

1 1/2 cups milk

Preheat oven to 325F (165C). Grease and flour 9x5 loaf pan. Combine first 7 ingredients in a mixing bowl.

Cut in peanut butter with pastry cutter or two knives until a uniform, coarse consistency.

Blend together egg and milk and add to dry ingredients. Mix well.

Pour into prepared pan. (I sprinkle on oats just for looks--I think they make the finished loaf look nice and grainy and healthy!)

Bake 1 hour and 10 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and allow to finish cooling on a wire rack. Yield 10 servings--each piece has 9.5g protein!

*Sorry this got posted this morning without pictures! I had it written and scheduled for today but forgot to ever go back and add the pictures! All fixed now though!