Whole wheat and molasses bread is my cold-weather quick bread: dark, tender, and barely sweet, with cornmeal for texture, buttermilk for tang, and no yeast and no kneading anywhere in sight. One bowl, seventy minutes, and a kitchen that smells like November.
Craving the comforting aroma of freshly baked bread without the fuss? This Quick Whole Wheat and Molasses Bread is your answer! It’s a wonderfully simple, no-knead recipe that comes together in a flash. The result is a hearty, dark, and richly flavored loaf that’s surprisingly moist and tender, all without a single egg or pat of butter. Perfect for slathering with your favorite spread or serving alongside a hearty soup.
Ingredients
• 2 1/2 cups / 340g (12 oz) whole wheat flour
• 1/2 cup / 60g (2.12 oz) cornmeal
• 1 teaspoon (5 ml / 0.2 fl oz) salt
• 1 teaspoon baking soda
• 1 2/3 cups / 400ml buttermilk or plain yogurt
• 1/2 cup / 170g (6 oz) molasses
• Oil or butter for greasing the pan
Instructions
1. Preheat your oven to 325°F / 165°C. Thoroughly grease an 8×4-inch or 9×5-inch loaf pan.
2. In a large bowl, whisk together the dry : whole wheat flour, cornmeal, salt, and baking soda.
3. In a separate medium bowl, stir the molasses into the buttermilk or yogurt until well combined.
4. Pour the wet into the dry . Stir with a spatula only until just combined—do not overmix. The batter will be thick.
5. Scrape the batter into your prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
Nutritional Information
• Nutritional Highlights
• Excellent source of dietary fiber from whole wheat flour.
• Naturally egg-free and easily made dairy-free.
• Contains iron and calcium from blackstrap molasses.
• No refined white sugar.
Pro Tips
• Do not overmix! Stir the batter only until the flour streaks disappear. Overmixing develops gluten and will result in a tough, dense loaf.
• To make your own buttermilk substitute, add 2 tablespoons (30 ml / 1 fl oz) of white vinegar or lemon juice to 1 1/2 cups (480 ml) of milk (dairy or plant-based). Let it sit for 5-10 minutes to curdle before using.
• This bread is absolutely best served warm, either fresh from the oven or toasted. It’s the perfect companion for a bowl of hearty vegetable soup or stew.
• For a lighter, slightly cakier texture, replace 1 cup (240 ml) of the whole wheat flour with 1 cup (240 ml) of all-purpose flour and omit the cornmeal.
FAQ
Q: Can I make this whole wheat molasses bread vegan
A: Absolutely! To make this recipe vegan and dairy-free, simply use a plant-based buttermilk substitute. Mix 1 2/3 cups (720 ml) of unsweetened plant-based milk (like soy or almond) with 2 tablespoons (30 ml / 1 fl oz) of lemon juice or apple cider vinegar. Let it sit for 5-10 minutes to curdle before adding it to the dry ingredients.
Q: Is this molasses bread a healthy vegetarian option
A: Yes, this bread is a nutritious choice. It’s made with 100% whole wheat flour, making it an excellent source of dietary fiber. The blackstrap molasses adds natural sweetness along with minerals like iron and calcium, and it contains no refined white sugar or eggs.
Q: What vegetarian meals pair well with this bread
A: This hearty bread is incredibly versatile. It’s perfect for serving alongside a warm bowl of lentil soup, a creamy tomato bisque, or a hearty vegetable stew. It’s also delicious toasted and slathered with almond butter, avocado, or your favorite jam for a quick vegetarian breakfast or snack.
Q: How should I store this vegetarian brown bread
A: To keep the bread fresh, store it in an airtight container or a sealed bag at room temperature for up to 3 days. For longer storage, you can slice the loaf and freeze it for up to 3 months. Simply toast a slice from frozen when you’re ready to enjoy it.
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Quick Whole Wheat and Molasses Bread
Ingredients
Method
- Preheat your oven to 325°F / 165°C. Thoroughly grease an 8x4-inch or 9x5-inch loaf pan.
- In a large bowl, whisk together the dry : whole wheat flour, cornmeal, salt, and baking soda.
- In a separate medium bowl, stir the molasses into the buttermilk or yogurt until well combined.
- Pour the wet into the dry .
- Stir with a spatula only until just combined—do not overmix. The batter will be thick.
- Scrape the batter into your prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
- Do not overmix!
- Stir the batter only until the flour streaks disappear. Overmixing develops gluten and will result in a tough, dense loaf.
