Tuesday, January 18, 2011

Whole Wheat Molasses Bread

Before we begin, a warning to you: don’t tell me that there is sugar in molasses.  I refuse to listen to you.  I will not read the molasses label, or check my common sense.  This bread is necessary for sugar-free January. 

Moving on.  I made this bread on Saturday, and it was gone in 24 hours, with only Megan and I eating it.  The second time I made it, it was gone in about 20 hours.  It’s slightly sweet and, surprisingly, best plain.  I tried it with butter and cream cheese, and I just preferred it solo (update: the second time I made it, I liked it with butter).  It has a dense crumb and hearty but soft texture.  Serve it warm, and your soul will be happy.  And 6 ingredients – only six, people!

Mixing the molasses with yogurt - isn't it pretty?

Before baking - it will seem very dry, but don't worry.  It will all work out!


This bread doesn’t use yeast or rising time, and it acts more like a sweet bread than a “regular” bread.  The dough was very dry, probably because I used plain yogurt instead of buttermilk (it was approved in the recipe, I promise!), and so I added a few tablespoons of plain milk.  But enough dry details.  You need to go make this bread, right now.  I’m serious.  See you on the other side.

Whole Wheat Molasses Bread
Recipe from Joy the Baker

1 2/3 cup buttermilk or plain yogurt (I used the yogurt + 2 Tbs. milk)
2 ½ cups whole wheat flour
½ cup cornmeal
1 tsp. salt
1 tsp. baking soda
½ cup molasses

Preheat oven to 325 and grease a loaf pan.  Combine dry ingredients and wet ingredients separately, then mix together.  The batter will be very thick.

Scoop batter into the pan and bake for 45 minutes to an hour.  The loaf will be done when a toothpick inserted into the center comes out clean.  Serve bread warm or at room temperature.  Enjoy!

Excuse me, I think I'm going to go make some right now.  Too delicious!


  1. YUM! Looks delicious. Seriously, I would like to take a bite out of that picture. You know, my whole wheat bread recipe is sugar-free, too. That is, if honey is sugar free (I don't know if it is, but you never put a teaspoon of granulated sugar in this baby), which I'm pretty sure it is if molasses is. LOL. It takes a bit of time and work, but if Megan can help, the work will go by faster, and I love putting it together on the Sabbath to keep me from being idle. :)

    3 cups warm water (110 degrees F/45 degrees C)
    2 (.25 ounce) packages active dry yeast
    1/3 cup honey
    5 cups bread flour
    3 tablespoons butter, melted
    1/3 cup honey
    1 tablespoon salt
    3 1/2 cups whole wheat flour
    2 tablespoons butter, melted

    1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
    2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not really sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
    3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
    4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

  2. That's funny I saw this post because I had just bookmarked Joy's post on it. It's nice to see someone else who made it and really enjoyed it!

  3. More "Elizasamazinglife" please. College life has to be about more than cooking. I hope!

    <3 Mom


Did this recipe work for you? Tips, suggestions, or advice?