Friday, January 7, 2011

Quick Whole Wheat and Molasses Bread

6 ingredients that you probably have in your fridge and cupboard? Oh man...just go make this.
That's what I did right after seeing it on Joy the Baker's blog this morning. Instead of going to the gym. :-)
Monster is well pleased, well pleased. We both plowed through 2 slices a piece after waiting the 20 minutes prescribed cooling time.

I only took a photo as an afterthought...once we were each halfway through our second slice.
Go to Joy's blog for pretty pics.

Quick Whole Wheat and Molasses Bread:
(New York Times recipe via Joy the Baker)

‪1 & 2/3 cups buttermilk or plain yogurt (used low-fat buttermilk)
2 & 1/2 cups whole wheat flour (Bob's Redmill organic ww flour)
1/2 cup cornmeal (Bob's Redmill medium grind whole cornmeal)
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses (Mild flavored unsulphured molasses…I find the regular stuff too strong for my tastes)

Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8x4 or 9x5-inch loaf pan. (I used a parchment paper to line the bottom and long sides of a 9x5 to make a sling, and sprayed & floured the ends of the tin)
In a large bowl, whisk together flour, cornmeal, salt and baking soda.
In a small bowl whisk together buttermilk/yogurt and molasses.
Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry.
Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour (mine went about 52 min.). Gently rotate mid-way if your oven heats unevenly like mine does.
When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack…or if you use a parchment paper sling you can lift the loaf right out of the pan.
Loaf will keep, well wrapped at room temperature for up to 4 days.

So far we've just eaten ours with unsalted butter, but it has been suggested by Joy that cream cheese and Nutella are both divine. :-) Sadly, we had neither. Although, I'm on the brink of trying a weird new recipe for a vegan cream cheese sub.

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