Ingredients
- Oil or butter for greasing pan
- 1 ⅔ cups buttermilk or plain yogurt, or 1 1/2 cups milk and 2 tablespoons white vinegar (see Step 2)
- 2 ½ cups (about 12 ounces) whole wheat flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup molasses
1 loaf
Preparation
- Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
- If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently — 1 minute in the microwave is sufficient, just enough to take the chill off — and add vinegar. Set aside.
- 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.
- Lighter Whole Wheat Quick Bread: Use 11/2 cups whole wheat and 11/2 cups all-purpose flour; omit cornmeal. Substitute honey for molasses. Beat 1 egg into wet ingredients in Step 3. Proceed with recipe.
Dining and Cooking