This no-fuss spin on Boston brown bread — baked in a loaf pan rather than steamed in a tin can — is about as wholesome as quick breads get.  Hearty enough for breakfast and just sweet enough to make a satisfying afternoon snack, I like it toasted and topped with cream cheese and honey or peach jam.

Whole wheat and molasses quick bread

Adapted from a recipe by Mark Bittman

Yield:  One 9×5″ loaf

1 2/3 c. buttermilk or plain yogurt (or use 1 1/2 c. milk, at room temperature, mixed with 2 tbsp. cider vinegar and let to sit until curdled)

2 1/2 c. white whole wheat flour

1/2 c. cornmeal

1 tsp. fine sea salt

1 tsp. baking soda

1/2 c. molasses

Canola oil or butter, for the pan

Preheat the oven to 325 degrees.

Into a large mixing bowl, sift the flour, cornmeal, salt, and soda.  Stir well with a whisk until evenly mixed.

Whisk molasses into buttermilk or yogurt, then pour into dry ingredients.  Fold together with a rubber spatula until just combined.

Pour batter into a greased, 9×5-inch loaf pan and bake 45-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Let cool 15 minutes in pan before turning out on a rack to cool completely.

Make it vegan: Soy milk  makes a fine substitute for cow’s milk in this recipe (rice milk, however, is too thin and lacks the protein necessary for curdling).  Or try using soy or coconut milk yogurt.

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