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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.6
  • Total Fat: 0.9 g
  • Cholesterol: 1.3 mg
  • Sodium: 343.4 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Whole Wheat Molasses Breakfast Bread calories by ingredient
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Whole Wheat Molasses Breakfast Bread

Submitted by: KARGUAM
Whole Wheat Molasses Breakfast Bread

Introduction

Itís an interesting quick bread since thereís both whole wheat flour and cornmeal in there, making it all deep and earthy tasting. Your wet ingredients are just buttermilk and molasses. Lots of thick, gooey molasses. Thereís no other sugar in it so it turns out somewhere in between savoury and sweet. Itís not going to taste how you expect so wrap your head around that fact now. Itís an interesting quick bread since thereís both whole wheat flour and cornmeal in there, making it all deep and earthy tasting. Your wet ingredients are just buttermilk and molasses. Lots of thick, gooey molasses. Thereís no other sugar in it so it turns out somewhere in between savoury and sweet. Itís not going to taste how you expect so wrap your head around that fact now.
Number of Servings: 12

Ingredients

    ē1 2/3 cups buttermilk or plain yogurt
    ē2 1/2 cups whole wheat flour
    ē1/2 cup cornmeal
    ē1 teaspoon salt
    ē1 teaspoon baking soda
    ē1/2 cup molasses

Directions

1.Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8◊4 or 9◊5-inch loaf pan. Non-stick baking spray works well too.
2.In a large bowl, whisk together flour, cornmeal, salt and baking soda.
3.In a small bowl whisk together buttermilk or yogurt and molasses.
4.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. Donít manhandle it too hard or it might deflate.
5.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.
6.Loaf will keep, well wrapped at room temperature for up to 4 days.
7.Serve with cream cheese or salted butter

Number of Servings: 12

Recipe submitted by SparkPeople user KARGUAM.






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Member Ratings For This Recipe

  • This was very good. A dense bread and very wheaty. 1 Slice was very satisfying. I made mine with non-fat yogurt. I AM going to make this again but increase the yogurt to 2 cups. The loaf did not rise very much because it was really hard to work the flour in. - 4/14/13

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