linden and rosemary

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Quick Whole Wheat Molasses Bread


Cold. Cold here. Very cold. Snow. Lots of snow. The wind. It hurts me.

The snow is beautiful and persistent. Relentless, she is. The roads are shiny glass. Nature is expressing herself, and all we can do is watch in awe and navigate her as best we can. I cheer the big rhino snow plows on as they thunder by our apartment early in the morning – marching as a herd to clear the roads for desperate commuters. The sand trucks flinging out precious grains to give us some traction in our silly, hurried ways. I blow them kisses in my mind – butterflies of gratitude.

Because here I sit. With coffee and this bread. Comfort. Yes, I’ll feel the bite of today later, but I sit comfortably knowing things are being handled out there for me. Without even asking. This is true for so many things. So, I’m thankful. For everything. Right this minute. Including this bread.

Then do not grasp at the stars, but do life’s plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life.
Robert Louis Stevenson

Makes 1 (9×5-inch) loaf

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 2/3 cups buttermilk
1/2 cup molasses (or honey for a lighter bread)
1 egg, beaten

  1. Preheat oven to 325 degrees F. Grease a 9×5-inch loaf pan with nonstick spray.
  2. Mix together the dry ingredients. Stir the molasses (or honey) and beaten egg into the buttermilk. Pour the wet ingredients into the dry ingredients and fold just until combined. Transfer batter to prepared pan.
  3. Bake until firm and a toothpick inserted into center comes out clean, 45-50 minutes. Cool on a rack for 10 minutes before removing from the pan.

*Delicious with honey/jam or plain with soup

Adapted from The New York Times

More → Bread

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