Believe it or not this is a quick bread — no yeast, no rising and ready in no time. It’s like the flip-flops of the bread world – quick, easy, just right for summer.
This summer discovery is all thanks to Grandma Molasses Facebook fan Heather Andrews. She posted last month that she makes a delicious whole wheat molasses bread.
Who could resist? I asked for the recipe and baked it this week.
A quick bread that tastes like my favourite molasses brown bread.
I assumed this bread would be more like a regular tea bread so got a great surprise when it reminded me more of my favourite molasses brown bread. Minus the time to prepare. (Not that I mind taking the time to bake yeast bread, when it’s not so hot out).
Here is Heather’s recipe. I made it straight up, not nuts or dried fruit this time. Also, I used stone ground flour so my batter was thinner than it would be with conventional flour but the texture of the baked loaf was fab.
Heather’s Whole wheat quick bread
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 2 cups buttermilk or soured milk*
- 3 tablespoons Grandma Fancy Molasses
- 1 ½ tablespoons lightly-salted butter or 1 ½ tablespoons margarine, melted
- ½ cup chopped walnuts (optional)
- ½ cup dark seedless raisins or any other dried fruit (optional)
Grease a 9 x 5 x 3-inch loaf pan. Heat oven to 400 F.
Mix flour, baking powder, baking soda and salt. Beat egg in a large bowl. Stir in buttermilk, molasses and butter. Stir in flour mixture. Mix in walnuts and dried fruit (if using).
Scrape batter into prepared pan and bake 40 minutes to an hour, or until well browned and a tester comes out clean. Remove from oven and place pan on a wire rack to cool.
*NOTE: To replace buttermilk, just add one tsp. vinegar to each one cup of milk, or replace ¼ of the milk with plain yogurt.
Another variation from Heather: Add ½ cup prepared mincemeat and reduced the milk by about ¾ cup.