Dinner with Bittman: Quick Whole Wheat and Molasses Bread

Recipe from How to Cook Everything.

Quick Whole Wheat and Molasses Bread

Makes: 1 loaf

Time: About 1 1/4 hours, largely unattended

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

1 2/3 cups buttermilk or yogurt or 1 1/2 cups milk and 2 tablespoons white vinegar (see Step 2)

2 1/2 cups whole wheat flour

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon baking soda

1/2 cup molasses

1. Heat the oven to 325°F. Grease an 8- × 4-inch or 9- × 5-inch loaf pan.

2. 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.

3. 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.

 

Posted in Baking

2 Comments

  1. Ellen Bognar said...

    this is SO good!

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