dorothyntototoo
03-03-2007, 11:42 AM
I wanted to use some leftover buttermilk & this recipe was published in the NY Times this week. I'm always pleased to find bread recipes that don't require yeast (I'm a yeast-killer). The loaf turned out firm & not as sweet as I expected, and is the color of gingerbread. It's great warm & I think it will be good for sandwiches and toast and will slice well. Raisins would be a good addition.
Quick Whole Wheat and Molasses Bread
Oil or butter for greasing pan
1 2/3 cups buttermilk or plain yogurt, or 1 1/2 cups milk and 2 tablespoons white vinegar
2 1/2 cups (about 12 ounces) whole wheat flour
1/2 cup cornmeal
1 tsp salt
1 tsp baking soda
1/2 cup molasses
1. Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
2. 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.
3. 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. (Mine was done in 45 though not very browned). Cool on a rack for 15 minutes before removing from pan.
Lighter Whole Wheat Quick Bread: Use 1 1/2 cups whole wheat and 1 1/2 cups all-purpose flour; omit cornmeal. Substitute honey for molasses. Beat 1 egg into wet ingredients in Step 3. Proceed with recipe.
Yield: 1 loaf
*I added a couple more T. of buttermilk because batter was very thick (In this case, it should be pourable but not wet, like good (not too dry) oatmeal). Only had 1/3 c. molasses so I used some honey.
Cooking Tips: He recommended using a non-stick pan, but mine didn't stick.
Author: MARK BITTMAN
Source: February 28, 2007 NY Times
Quick Whole Wheat and Molasses Bread
Oil or butter for greasing pan
1 2/3 cups buttermilk or plain yogurt, or 1 1/2 cups milk and 2 tablespoons white vinegar
2 1/2 cups (about 12 ounces) whole wheat flour
1/2 cup cornmeal
1 tsp salt
1 tsp baking soda
1/2 cup molasses
1. Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
2. 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.
3. 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. (Mine was done in 45 though not very browned). Cool on a rack for 15 minutes before removing from pan.
Lighter Whole Wheat Quick Bread: Use 1 1/2 cups whole wheat and 1 1/2 cups all-purpose flour; omit cornmeal. Substitute honey for molasses. Beat 1 egg into wet ingredients in Step 3. Proceed with recipe.
Yield: 1 loaf
*I added a couple more T. of buttermilk because batter was very thick (In this case, it should be pourable but not wet, like good (not too dry) oatmeal). Only had 1/3 c. molasses so I used some honey.
Cooking Tips: He recommended using a non-stick pan, but mine didn't stick.
Author: MARK BITTMAN
Source: February 28, 2007 NY Times