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


  1. Ellen Bognar said...

    this is SO good!

  2. Melissa Hart said...

    I made this bread last night, passed the recipe on to others and I’m making another loaf this morning. This loaf is absolutely wonderful with a meal or on its own. 5 stars

  3. Beverly said...

    This is just a wonderful recipe! It makes excellent toast and I love to have it for breakfast with a little cream cheese. Thanks for the tip with the vinegar and milk, I never have buttermilk so I was really excited that I could still make this recipe. It is so tasty and because it is easy and quick, has become a definite favorite.

  4. Matthew said...

    This bread is very good and very easy to make.

  5. lydia said...

    Thank you thank you thank you. Sometimes I just don’t have time to hang out while the wee beasties do their magic. This is the answer, and it is perfect. Very good with walnuts added or sesame seeds and a little toasted sesame oil. I tend to play with my food.
    … Did I thank you yet?

  6. jnav said...

    Made this bread on a cold and snowy day to go with some crock pot navy bean soup and it is amazing! Added 1/3 cup of mixed seeds/whole grains and sprinkled the same on the top. Delicious! Moist yet hearty with a wonderful taste and texture. Will be making this a lot!

  7. Phillip said...

    Would this recipe work as a savory bread if I omitted the molasses?

  8. Susan said...

    I tried this with white whole wheat flour and greek yogurt and there was not enough liquid at all. I had to add almost a cup of extra liquid to just mix it. I’m thinking the greek yogurt didn’t have enough liquid in it. The final result was tasty but probably not the same as intended.

  9. Dan said...

    I decided in November (now end of April) to stop buying bread. I got into making artisanal loaves, but it’s not practical as a full-time student. I make this loaf every week and I love it. It’s easy, delicious, and makes the best PB&J. Thanks for this!

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