With specks of green herbs, this light pan bread is the perfect side to many soups, salads, and main dishes, but don’t overlook it as a quick snack. After all, herbs and garlic are like a happy couple, especially when supported by a trio of whole grains. To get the most health benefit from garlic, mince the cloves at least 10 minutes before using.
Ingredients
- Nonstick cooking spray
- 3 tablespoons (45 ml) neutral-flavored oil
- 4 cloves garlic, minced
- 1½ cups (355 ml) unsweetened plain vegan milk
- 2 teaspoons apple cider vinegar
- 2 cups (240 g) whole wheat pastry flour
- 1⁄2 cup (70 g) whole spelt flour
- 1⁄4 cup (30 g) barley flour
- 2 tablespoons (24 g) Sucanat
- 1 tablespoon (8 g) cornstarch
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1⁄2 teaspoon ground white pepper
- 2 tablespoons (6 g) minced fresh chives
- 2 tablespoons (8 g) minced fresh parsley
- 1 teaspoon minced fresh rosemary
How to Make It
- Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat an 8-inch (20 cm) square pan with cooking spray.
- Heat the oil and garlic in a small skillet over medium-low heat. Cook, stirring, for 5 minutes, until the garlic is toasted. Do not overbrown the garlic or it will be bitter. Whisk together the milk and vinegar in a small bowl. The mixture will curdle and become like buttermilk. Whisk the garlic mixture into the milk.
- Combine the flours, Sucanat, cornstarch, baking powder, baking soda, salt, pepper, chives, parsley, and rosemary in a medium-size bowl. Whisk to combine. Pour the oil mixture into the dry ingredients and stir until just combined. Pour into the baking dish and smooth the top. Bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean and the bread has slightly pulled away from the sides of the pan. Cut and serve from the pan.
