12 January, 2011

Whole Wheat Molasses Bread

Did you know that Honey is the only food in the world that will never spoil? Yep. Honey was found in tombs in ancient Egypt and was consumed by archeologists. Bizarre.

Did you know that the oldest peice of chewing gum is 9000 years old? Gross, but cool.

Did you know there are more then 10,000 different varieties of tomatoes? Wow. I only thought there was two, the simple red tomato, and the occasional green tomato that I had a glance at as someone was buying it at the grocery market.

Did you know that combining whole wheat flour combined with molasses and yoghurt produces the thickest batter ever? And it pulls muscles in your arm while trying to combine the little shit together? True fact.

Did you know that the Brisbane Floods are so bad that they reached up to 4.7 metres this morning? Horrific.
Thick, eh? Yeah, this is the reason I can barely type any more.. the pulled muscle.

P.s In France people eat approximatley 500,000,000 snails per year. PER YEAR. I think I'm going to hurl.

Whole Wheat Molasses Bread

Adapted from Joy the Baker
makes one 8×4 or 9×5-inch loaf

- 1 2/3 cups buttermilk or plain yogurt
- 2 1/2 cups 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 8×4 or 9×5-inch loaf pan. Non-stick baking spray works well too.
In a large bowl, whisk together flour, cornmeal, salt and baking
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.
Serve with cream cheese, jam, salted butter or nutella.

P.ps.  Lemons contain more sugar then strawberries.


Tracy said...

Love the bread! And, I'd kind of like to know who the crazy people were who decided to eat century-old honey...I mean seriously. :-P

Aggie said...

I'm so intrigued by this recipe! I just purchased molasses for the first time, and I love whole wheat bread. I actually have all the ingredients for this recipe! I bet it would be great warm with some cream cheese...mmmm...

Thank you so much for including me on your blog roll! I am flattered and really appreciate it. You have a great blog, going to check out more! :)

Milk and Honey said...

Looks like we are on the same page. This bread is killer with Nutella.