Whole Wheat Molasses Bread

This recipe is from one of my favourite food blogs Joy the Baker. This woman cooks the stuff I want to eat. 

I've made this bread a number of times and it's yummy. It wouldn't be right to call it a breakfast bread, because then you might not be tempted to eat a slice with your morning coffee, or with your afternoon tea, or before bedtime - but I doubt it!

Whole Wheat Molasses Bread
from Joy the Baker
makes one 9x20cm loaf

1 2/3 cups buttermilk or plain yogurt

2 1/2 cups whole wheat flour

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon bi-carb soda

1/2 cup molasses

Place a rack in the centre of the oven and preheat oven to 160 degrees C. Grease and flour an 9x20cm loaf pan. Non-stick baking spray works well too.

In a large bowl, whisk together flour, cornmeal, salt and bi-carb soda.

In a small bowl whisk together buttermilk or yogurt and molasses.

Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t manhandle it too hard or it might deflate.

When a skewer inserted in the centre of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.

Loaf will keep, well wrapped at room temperature for up to 4 days.

Serve with cream cheese, jam, salted butter or nutella.