breakfast bread.


Tomorrow A.M. I’m going to go for a run, bake a loaf of whole wheat molasses bread, and give it to someone I like. Or maybe I’ll bake two and keep one for myself.

This recipe is from The New York Times, and you can’t mess it up. (Seriously, I’ve tried; I can be haphazard at times.)

It’s a nice, not-too-sweet quick bread, that accompanies a cup of coffee like the best of bedfellows. Serve it with cream cheese, jam, salted butter, or nutella for the perfect pick-me-up. lv, molly

Whole Wheat Molasses Bread

1 2/3 cups buttermilk or plain yogurt
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses

Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8×4 or 9×5-inch loaf pan. Non-stick baking spray works well too.
In a large bowl, whisk together flour, cornmeal, salt and baking soda.
In a small bowl whisk together buttermilk or 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. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t move it too much or it might deflate. The horror!
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.
Loaf will keep, well wrapped at room temperature, for up to 4 days.


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