Serious Eats: Recipes

Bread Baking: Peanut Butter Bread with White Whole Wheat

[Photograph: Donna Currie]

I've made peanut butter bread a number of different ways, but I didn't think about adding whole wheat flour to the recipe until recently. I don't know what took me so long. White whole wheat is the perfect ingredient, adding its own subtle nuttiness to the taste, and more texture as well.

As a bonus, if you're trying to add more whole grains to your diet, this is a pretty unobtrusive way to get them in. Everyone will notice the peanut flavor and no one will notice the grains.

Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »

For a change, I decided to make this loaf in the food processor. You can certainly make it in a stand mixer or by hand.

I used creamy peanut butter, but you could substitute chunky, if you prefer. Or use the creamy and toss in some chopped nuts as well.

When I made this, the dough got pretty warm during the processing, so it rose very fast. I decided to punch it down and let it rise a second time before shaping and baking. If yours rises slower or if you don't have time for a second rise, skip that extra step and proceed to shaping right away.

Peanut Butter Bread with White Whole Wheat

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She most recently launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

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