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Friday, February 25, 2011

Whole Wheat Molasses Bread

It is no secret that I love baking quick breads.  What's not to love about them?  They are very easy to make.  They are low maintenance, normally a one-bowl prep, and are always delicious!  They provide a grab and go breakfast item.  Plus, you can easily cut some slices to save in the freezer for a quick breakfast down the road.

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!
Whole Wheat Molasses Bread
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
  1. Preheat oven to 325 degrees F.  Spray an 8x4 or 9x5 loaf pan with cooking spray.
  2. In a medium bowl, whisk together the flour, cornmeal, salt, and baking soda.
  3. In a small bowl, whisk together the buttermilk and molasses.
  4. Pour the wet ingredients into the dry ingredient and fold to combine.  (Batter will be thick.)
  5. 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.

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