I spotted this one around the holidays and decided to mix it up on a cold, snowy afternoon. I love gingerbread cookies, but for one reason or another opted not to make them this year. I craved that intense flavor of molasses through the entire holiday season. So, this bread definitely filled that craving. It was very good. The cornmeal gave it almost a nutty texture. It kept well for several days. Most of the time, Ron doesn't eat any of my bread, but he asked for a few slices of this one and I noticed him taking it to work through out the week. I was delighted! It can easily be paired with some apple butter, or almond butter, or jam! Eat alongside a cup of coffee or tea and you have a delicious breakfast or snack!
from Joy the Baker
- 2 1/2 cups Whole Wheat flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 1 2/3 cup well-shaken buttermilk
- 1/2 cup molasses
- Preheat oven to 325 degrees F. Spray an 8x4 or 9x5 loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, salt, and baking soda.
- In a small bowl, whisk together the buttermilk and molasses.
- Pour the wet ingredients into the dry ingredient and fold to combine. (Batter will be thick.)
- Bake for 45-60 minutes until a tester inserted in the center comes out clean. Cool for 20 minutes in pan, then remove from pan and cool on a wire rack.