Tuesday, June 5, 2012

Whole Wheat Molasses Quick-Bread

I made this bread to go with a stew tonight. It's hearty and a little bit sweet, great served warm with a little butter on top. It's super easy and only takes about 10 minutes of work time!

Whole Wheat Molasses Quick-Bread 

from Mark Bittman's How to Cook Everything Vegetarian

1 2/3 cups buttermilk or plain yogurt (or 11/2 cups milk and 2 tablespoons white vinegar)
2 1/2 C whole wheat flour
1/2 C cornmeal
1 tsp salt
1 tsp baking soda
1/2 C molasses

First, preheat the oven to 325 and lightly grease a loaf pan. If you are using milk and vinegar instead of buttermilk, warm the milk a bit in the microwave (I did one minute on 60% power) then stir in the vinegar. Let the mixture sit while you prepare the other ingredients - the vinegar will sour the milk, making buttermilk.

Meanwhile, mix together the flour, cornmeal, salt, and baking soda. Stir the molasses into the buttermilk, then combine the buttermilk mixture with the dry ingredients, mixing just long enough to incorporate the flour mixture. Pour the dough into the loaf pan.

Here is Mark Bittman's spiel about thickness:
"Making a good quick bread requires not only technique but a little judgment, the same one you use in making pancakes: there is an ideal thickness for the batter. In this case, it\'s pourable but not wet, like good (not too dry) oatmeal."

Bake your bread until the top sounds hollow when tapped and a toothpick inserted in the center comes out clean - about one hour. Allow the bread to cool for about 15 minutes in then pan, then the loaf should slide right out. 

Slice and enjoy!

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