Almond Wheat Bread

Name: Almond Wheat Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups White Lily Wheat flour; 1 cup firmly packaged light brown sugar; ½ teaspoon ground ginger; 1 teaspoon ground cinnamon; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup almond milk; 2 eggs; 8 tablespoons 1 stick unsalted butter, melted and cooled; 1 teaspoon vanilla extract; ½ cup sliced almonds

July 13, 2015 by hipfoodiemom 53 Comments

If you told me 10 years ago that I would be living in Wisconsin, I probably would’ve thought you were crazy. But now that we live here, I seriously couldn’t see our family living anywhere else right now.

I’m a big believer in things happen for a reason and realize now that everything over the past 10 years really has happened as it was supposed to. Getting married, having children, moving to Washington from Los Angeles, quitting my job, falling in love more with cooking, feeding my family and eating healthy, the farmers markets, fresh produce, learning about CSAs and agriculture and then having to leave Washington to move to Wisconsin, America’s dairyland, and finding myself in the most vibrant small town city, Madison, where farm to table takes on a whole new meaning.

I think it’s so awesome that we are living in a time now where people really care about where their food comes from, how it’s grown, how animals are raised and treated, and what they are fed. From dairy, to beef to chicken to wheat, people care.

People want to know.

You guys, I’m so happy to tell you about White Lily’s new Premium Flour Blends. If you’re from the South, you know White Lily flour. If you’ve baked biscuits, like real Southern biscuits, you’ve heard of White Lily. White Lily is more than just a flour brand, it’s “a Southern institution” and has been around since 1883.

White Lily has teamed up with Shepherd’s Grain^® farmers to bring you their first line of premium, Non-GMO Project^® Verified flour blends with traceable wheat grown right here in the United States.

First, you select your flour. Then enter the code from the back of your flour into the box below to trace the wheat, meet the farmers, and learn more about where the wheat in your bag of flour was grown.

I seriously think this is the coolest thing ever and love what White Lily and Shepard’s Grain are doing.

The farmers who grew the wheat from my bags of flour are from Reardan and Colfax, Washington. And some history from one of the farmers who grew the wheat: his grandparents came from the Ukraine to South Dakota in 1874. Started a colony farm at Picher Creek, Alberta Canada and then, in 1960, they moved to Reardan, WA and started the Spokane Hutterian Brethren farm with their families. They believe in being a sustainable food producer and have been in the farming business for over 50 years in the USA.

Amazing!

The first thing I baked with my flour, and I baked with my White Grape Seed flour first, was biscuits. Come on, we’re talking White Lily flour here remember?

These biscuits were amazing! Flavorful, flaky and delicious!

I used this recipe and again, used my White Lily White Grape Seed flour.

For me, the true test of a great tasting flour is bread. This time, I made a quick bread . . because it’s summer and we always need a loaf for the mornings. Slather on some butter and your favorite strawberry preserves or eat with bread with fresh berries.

It’s divine!

And this time, I used my White Lily Wheat flour.

This bread is slightly sweet and packed with almonds. I loved it so much.

I hope you give White Lily flour and this bread a try!

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