Whole Wheat Molasses Honey Bread

A good read whilst your bread bakes

Whole Wheat Molasses Honey Bread

makes one 9×5-inch loaf

recipe from the New York Times adapted of course by Lyndsay Walker-Zoratti so it is not really like the New York times one at all but in all fairness we tried xox

1 2/3 cups buttermilk or plain yogurt  { I combined both 1/2 and 1/2 }

2 1/2 cups whole wheat flour

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon baking soda

1/2 cup molasses and 1/4 cup honey

1/4 cup molasses and 1/3 cup of honey heated to pour on baked loaf  {I added this so butter is not required, well maybe a light smear of butter ;o) }

Place a rack in the center of the oven and preheat oven to 325 degrees F.  Grease and flour an 8×4 or 9×5-inch loaf pan. 

In a large bowl, whisk together flour, cornmeal, salt and baking soda.

In a small bowl whisk together buttermilk and yogurt and molasses/honey.

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. { you can decrease heat for last 10 mins of baking to 300 degrees }

When a skewer inserted in the center 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. Drizzle bottom with a thin mix of honey and molasses combined.

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

Serve with cream cheese, marmalade, salted butter or nutella. (see the omission of butter I would never do that ha)