Servings: 8-10 serving(s)
Prep time: 15 minutes
Total time: 1 hours 10 minutes
Cooking time: 55 minutes
How do you spend sunny summer mornings?
Sometimes we’re packing the car in a mad rush to get to our camp or the beach. But sometimes we don’t have to be anywhere. I love sunny weekend mornings when I can sit in the sun with the paper because there’s nothing that needs doing, no place that needs going. Those mornings when the kids ride their bikes in their P.J.s ‘til noon.
Extra wholesome – Made with whole wheat flour and cornmeal
This is a good recipe for that sort of day because it’s effortless to mix up and you have time to read the paper while it bakes. Then while it cools you can reel in the kids for a quick slice with peanut butter before they ride off to jump ditches again.
Quick Whole Wheat Molasses Bread Recipe
From the NY Times
- 1 2/3 cups buttermilk (or 1 cup milk mixed with 2/3 cup plain yogurt, or 11/2 cups milk soured with 2 Tbs. fruit vinegar)
- 2 1/2 cups whole wheat or spelt flour
- 1/2 cup cornmeal
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 cup Crosby’s Fancy Molasses
- Heat oven to 325 F. Grease a large loaf pan or line it with parchment paper.
- Mix together dry ingredients. Stir molasses into buttermilk (yogurt or soured milk). Stir liquid into dry ingredients, just enough to combine, then pour into loaf pan.
- Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour.
- Cool on a rack for 15 minutes before removing from pan.