Quick whole wheat and molasses bread

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from The Minimalist, NYTimes.com, Mark Bittman Bread, Quick and Savory

yields: 1 loaf
Ingredients
Oil or butter for greasing pan
1 2/3 cups buttermilk or plain yogurt
-OR-
11/2 cups milk AND
2 tablespoons white vinegar
1/2 cup molasses
2 1/2 cups (about 12 ounces) whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
 
Directions
1. Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
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 for it to get clabbered and clotty.
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.
 
Notes:
Lighter Whole Wheat Quick Bread: Use 1 1/2 cups whole wheat and 1 1/2 cups all-purpose flour; omit cornmeal. Substitute honey for molasses. Beat 1 egg into wet ingredients in Step 3. Proceed with recipe.

-A bit sweet.
Categories:
Dish   BreadCooking Method   Baked
Main Ingredient   Rice/GrainsPrep Time   less than 15 minutes
Cooking Time   1 hour 
Features   Low-Fat, Low-Sodium, Vegetarian




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