Quick Whole Wheat and Molasses Bread
Instructions:
- A super all-purpose bread that’s heartier and more flavorful
than most, and relatively light for a 100 percent whole grain bread. It also makes excellent sandwiches,
especially when toasted.
- Oil or butter for the pan
- 12/3 cups buttermilk or yogurt or 11/2 cups milk and
- 2 tablespoons white vinegar
- 21/2 cups whole wheat flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup molasses
- Heat the oven to 325 F. Grease an 8 x4-inch or 9 x5-inch loaf pan.
- If you’re using buttermilk or yogurt, ignore this step. Otherwise, make soured milk: Warm the milk gently to take the chill off—1 minute in the microwave is sufficient—and add the vinegar. Let it rest while you prepare the other ingredients.
- Mix together the dry ingredients. Stir the molasses into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine), then pour into the loaf pan. Bake until firm and a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack for 15 minutes before removing from the pan.
- Lighter Whole Wheat Quick Bread.
- A little cakier: Use 11/2 cups whole wheat and 11/2 cups all-purpose flour; omit the cornmeal. Substitute honey for the molasses for lighter flavor and color. Beat 1 egg into the wet ingredients in Step 3.