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Whole Wheat Molasses Bread Recipe

Looking for an easy Whole Wheat Molasses Bread recipe? Learn how to make Whole Wheat Molasses Bread using healthy ingredients.


Submitted by heathaly

Makes 12 servings



makes one 84 or 95-inch loaf recipe from the New York Times

Recipe Ingredients for Whole Wheat Molasses Bread

1 2/3 cups plain yogurt
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses

Recipe Directions for Whole Wheat Molasses Bread

  1. Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 84 or 95-inch loaf pan. Non-stick baking spray works well too.

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

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

  4. 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.

  5. 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.

  6. Loaf will keep, well wrapped at room temperature for up to 4 days.Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 84 or 95-inch loaf pan. Non-stick baking spray works well too.

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

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

  9. 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.

  10. 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.

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

Categories

Breads

Nutrition Facts
Serving Size 79.7g
Amount Per Serving
Calories
174
Calories from Fat
9
% Daily Value*
Total Fat
1.0g
2%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
329mg
14%
Potassium
322mg
9%
Total Carbohydrates
36.4g
12%
Dietary Fiber
1.1g
4%
Sugars
10.1g
Protein
4.9g
Vitamin A 1% Vitamin C 0%
Calcium 9% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in selenium
  •   Bad points
  • High in sugar
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