Who doesn't love bread? I actually own a bread maker so I always have homemade bread at my fingertips without the hassle of kneading the dough, waiting for it to rise, kneading it again, etc. It's one of my favorite kitchen appliances. Of course, not everyone has a bread maker. This recipe is perfect for the person who doesn't have a bread maker but still wants a quick and easy recipe. The molasses gives this bread a twinge of sweetness. But just a twinge. It's certainly not a dessert bread, but it's sweet enough to satisfy my sweet tooth without making me feel guilty. Enjoy!
1 2/3 cups buttermilk or plain yogurt
2 1/2 cups white whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses
Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8 x 4 or 9 x 5-inch loaf pan.
In a large bowl, whisk together flour, cornmeal, salt and baking soda.
In a small bowl whisk together buttermilk or yogurt and molasses.
Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry.
Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t manhandle it too hard or it might deflate. When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.
Loaf will keep, well wrapped at room temperature for up to 4 days.
This bread is the perfect combination of sweet and savory. I enjoyed mine with almond butter spread on top. I also made grilled cheese sandwiches on this bread. It would be fantastic with honey and cinnamon.
(Recipe adapted from www.joythebaker.com)