I needed a bread and going to the store was out of the question. I also did not have the time for making a yeast bread as the guests were arriving early. I did not want a tea bread to serve with dinner so I began browsing my cookbooks without a thought of what exactly I was going to make. But as providence will have it, my persistence rewarded me with this quick whole wheat and molasses bread from Mark Bittman, my cooking guru. It took minutes to throw together and it contains no eggs or butter. This was the perfect bread to serve warm with my meal. When preparing the batter, I used yogurt rather than buttermilk and also split the 1/2 cup of molasses it called for to 1/4 cup molasses and 1/4 cup maple syrup. The bread disappeared over dinner. My guests complimented me over and over. Apparently, they thought I spent the day kneading dough and shaping loafs. Should I have told them the truth?
Quick Whole Wheat and Molasses Bread
1 1/2 cups whole wheat flour or pastry flour.
1 cup all purpose flour
1/2 cup cornmeal
1 tsp salt
1 tsp baking soda
1 2/3 cups buttermilk or plain yogurt
1/2 cup molasses or 1/4 cup molasses and 1/4 cup maple syrup
1.Oil or butter a 8x4 inch or 9x5 inch bread loaf pan
2. Mix together the dry ingredients.
3. Stir in the 1/2 molasses or split like I did with 1/4 cup molasses and 1/4 cup maple syrup into the yogurt or buttermilk.
4. Whisk the liquid into the dry ingredients, then pour into loaf pan. Bake until firm and a tooth pick comes out clean when inserted in the center of loaf. This can take up to 60 minutes but check bread at 40 to 45 minutes.
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