With a narrow window with which to bake something yesterday, I turned to a Quick Bread to avoid the rising time needed for a yeast dough. With not a lot of ingredients on hand, I took a chance on an experiment with a whole wheat quick bread.
Quick bread is a type of bread that doesn't use yeast as a leavening agent. Instead, a chemical leavener like baking soda is used in combination with and acid like lemon juice or buttermilk. Or even water will work to create a reaction that produces carbon dioxide to raise the dough a little bit. Common baked goods that are quick breads are: brownies, biscuits, scones, irish soda bread, etc.
I took a fairly non-traditional recipe for a vegan quick bread and made it even more wild. Here it is (but I don't suggest you use it):
In a large bowl:
1 C Whole Wheat flour
3/4 C Brown Rice flour
1/4 C Flaxseed meal
2 t baking powder
1/2 t salt
1/2 tsp xanthan gum (a thickener, since I used a rice flour which is generally less elastic than wheat flour)
In a smaller bowl:
1 C soy milk
1 T vegetable oil
1 1/2 T agave syrup (honey can be used too)
So I'll have to try this again another time and follow the original recipe a little more closely. On a different note, here is a picture of our new kitchen. You also have a peek at the dining room/living room area: