Quick Whole Wheat and Molasses Bread
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Oil or butter for greasing pan
- 1⅔cups buttermilk or plain yogurt, or 1½ cups milk and 2 tablespoons white vinegar (see Step 2)
- 2½cups (about 12 ounces) whole wheat flour
- ½cup cornmeal
- 1teaspoon salt
- 1teaspoon baking soda
- ½cup molasses
Nutritional analysis per serving (8 servings)
289 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 8 grams protein; 303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
- Step 2
If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add vinegar. Set aside.
- Step 3
Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.
- Lighter Whole Wheat Quick Bread: Use 1½ cups whole wheat and 1½ cups all-purpose flour; omit cornmeal. Substitute honey for molasses. Beat 1 egg into wet ingredients in Step 3. Proceed with recipe.
Private Notes
Comments
This is quick and delicious. I substitute 1/2 c bread flour for 1/2 C of WW flour. You can play with the recipe quite a bit. Swapped out the corn meal for equal portion of oatmeal. Fun to try different things
This is easy and tasty. Much like old fashioned steamed brown bread traditionally served with Saturday night baked beans. A half cup or so of raisins is a nice addition.
Mistakenly made this with whole wheat pastry flour with no ill effects. It was delicious, molasses-flavored and moist.
This is a terrific recipe. I substituted plain kefir for the buttermilk, because that’s what I usually have in the house. The molasses flavor was a little too prominent. the first time I made it, so the second time around I decreased the molasses by a tablespoon or two, and increased the kefir by the same amount. It was perfect.
I used full-fat Greek Fage yogurt, and the batter was stiff and turned out as expected like a brick but edible; next time, and I would like to try again, will definitely use buttermilk.