Quick Whole Wheat Molasses (or honey or maple!) Bread
Super simple, whole grain, naturally sweetened quick bread. This recipe yields 1 loaf.
Ingredients
- Oil or butter for greasing pan
- 1 ½ cups milk of choice and 2 tablespoons apple cider vinegar (or 1 ⅔ cups buttermilk or plain yogurt*)
- 2 ½ cups white whole wheat flour or regular whole wheat flour
- ½ cup cornmeal (I prefer medium grind cornmeal)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup molasses (or honey or maple syrup, see notes on blackstrap molasses above)
Instructions
- Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan (Bittman recommends a non-stick loaf pan but I prefer my stoneware loaf pan).
- If using buttermilk or yogurt, ignore this step. Make soured milk: gently warm the milk gently (1 minute in the microwave will suffice) and add vinegar. Set the soured milk aside.
- Mix together the dry ingredients. Stir molasses (or honey or maple syrup) into the soured milk, buttermilk or yogurt. Pour the liquid ingredients into the dry ingredients and stir with a big spoon, just until combined. Pour the batter into a greased loaf pan.
- Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Allow the bread to cool in the loaf pan for 15 minutes, then carefully invert the bread onto a wire rack.
- If you can stand it, let the bread rest for a day. I’ve found that whole wheat quick breads taste better the next day, when the flavors have had more time to develop. This bread freezes wonderfully. I slice it beforehand so I can pull out a slice of bread any time. Defrost it and boom—breakfast is served.
Notes
Recipe adapted from Mark Bittman via Joy the Baker.
*Milk vs. yogurt: I have tried using both milk and yogurt and didn’t notice a big difference in texture either way. I use milk most often because it’s less expensive.
Make it vegan: This bread is already eggless, so just substitute your preferred non-dairy milk for the dairy milk.
Serving suggestions: Molasses bread is great with almond butter, cream cheese or homemade citrus curd with Greek yogurt!
Thank you: To Native Roots Market in Norman for supplying the local clover honey for my honey loaf!
Nutrition
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