This recipe introduces a super all-purpose bread that is heartier and more flavorful than most, while still being relatively light for a 100 percent whole grain bread. It’s a versatile bread that works well for sandwiches, especially when toasted. The recipe also provides a variation for a lighter whole wheat quick bread. With simple ingredients and minimal effort, you can enjoy freshly baked bread with wholesome goodness.
MAKES: 1 loaf
TIME: About 11/4 hours, largely unattended
INGREDIENTS:
- Oil or butter for the pan
- 1 2/3 cups buttermilk or yogurt, or 1 1/2 cups milk and 2 tablespoons white vinegar
- 2 1/2 cups whole wheat flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup molasses
INSTRUCTIONS:
- Preheat the oven to 325°F (165°C). Grease an 8×4-inch or 9×5-inch loaf pan with oil or butter.
- If using buttermilk or yogurt, skip this step. Otherwise, create soured milk by gently warming the milk to remove the chill. One minute in the microwave should be sufficient. Then, add the white vinegar and let it rest while you prepare the other ingredients.
- In a mixing bowl, combine the whole wheat flour, cornmeal, salt, and baking soda.
- Stir the molasses into the buttermilk (or soured milk) until well combined.
- Pour the liquid mixture into the dry ingredients and stir just enough to combine. Avoid overmixing.
- Transfer the batter into the greased loaf pan.
- Bake in the preheated oven until firm and a toothpick inserted into the center comes out clean, approximately 1 hour.
- Allow the bread to cool on a rack for 15 minutes before removing it from the pan.
VARIATION:
Lighter Whole Wheat Quick Bread
- For a slightly cakier texture, use 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour instead of solely whole wheat flour. Omit the cornmeal.
- Substitute honey for the molasses to achieve a lighter flavor and color.
- In Step 3, beat 1 egg into the wet ingredients to add moisture and richness.
TIPS:
- When greasing the loaf pan, make sure to evenly coat the bottom and sides to prevent the bread from sticking.
- If you don’t have buttermilk or yogurt on hand, you can easily create soured milk by adding white vinegar to regular milk. This creates a tangy flavor and helps activate the baking soda in the recipe.
- For a lighter texture in the whole wheat bread, avoid overmixing the batter. Stir just until the ingredients are combined to prevent the bread from becoming dense.
- To check if the bread is fully baked, insert a toothpick into the center. If it comes out clean, without any wet batter clinging to it, the bread is ready.
- Allow the bread to cool in the pan for 15 minutes before removing it. This helps it set and prevents it from breaking apart when removing it from the pan.
- Store the bread in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It can be stored at room temperature for a few days or refrigerated for longer shelf life.
- This bread is excellent when toasted. Slice it and toast it until it becomes crispy on the outside while still retaining its moistness on the inside.
- Feel free to customize the recipe by adding additional ingredients such as nuts, seeds, or dried fruits to enhance the flavor and texture of the bread.
- Experiment with different flours, such as spelt or oat flour, to create variations of this whole grain bread with unique flavors and characteristics.
- Serve the bread alongside soups, stews, or salads, or enjoy it as a standalone snack or breakfast option.
- To make the bread ahead of time, you can freeze it in slices. Simply wrap each slice tightly in plastic wrap or place them in a freezer bag. Thaw individual slices as needed, either at room temperature or lightly toasted.
Enjoy this wholesome whole grain bread as a versatile option for sandwiches or as a delightful accompaniment to your meals. The lighter variation provides an alternative with a slightly different texture and flavor profile. Whether you prefer the original recipe or the variation, this quick bread is sure to satisfy your cravings for freshly baked goodness.
