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 whole wheat flour
• 1/2 cup / 60g cornmeal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 2/3 cups / 400ml buttermilk or plain yogurt
• 1/2 cup / 170g 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 of white vinegar or lemon juice to 1 1/2 cups 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 of the whole wheat flour with 1 cup of all-purpose flour and omit the cornmeal.
