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!
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.