Whole Wheat Molasses Bread
You may have noticed by now, I really like quick breads and soups & stews - and I like them even better paired together. To me, the perfect winter supper is a good hearty vegetarian soup and a thick, warm slice of grainy bread. This recipe is flapperfood all the way because: 1) it's healthy, has fiber, and no processed ingredients, 2) it's easy and quick to prepare, and of course, 3) it's yummy!
Iron and calcium-rich molasses adds a rich, deep tone to the bread and an earthy sweetness - yet it's not too sweet. You can slather it with butter (I love Soy Garden on breads) and cinnamon sugar (My favorite is Stevia mixed with cinnamon and sometimes a little ginger and cloves), or you just can eat it warm, as is and dip it into your favorite soup, or a hot mug of cocoa.
Oil or butter for greasing pan
1 2/3 cups buttermilk or plain yogurt, or 11/2 cups milk and 2 tablespoons white vinegar (see Step 2)
2 1/2 cups (about 12 ounces) whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses
1. Heat the oven to 325 degrees. Grease the bottom (not sides) of an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
2. If you're using buttermilk or yogurt, ignore this step. Make soured milk by warming the milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add the vinegar. Set aside.
3. Mix together the dry ingredients in a large bowl. In a smaller bowl, stir the molasses into the buttermilk, yogurt or soured milk. Stir the liquid into the dry ingredients (just enough to combine) then pour into the 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 the pan.