Remember that vegetable barley soup? Meet it’s perfect match.
Like the soup, it’s hearty, it’s easy to make and it’s unbelievably good.
What I like to do is get the soup on the stove then whip up the six ingredients that go into this bread, let the soup simmer while the bread bakes, busy myself with important things for awhile (like dog-walking and blog-writing or laundry-folding and floor-sweeping if it must be done), then enjoy the two side-by-side.
Then the next morning (if there’s any left), I like to toast it then spread a thin layer of butter across the top. Joy suggests cream cheese, nutella or jam. Peanut butter would be amazing, as well.
Whole Wheat Molasses Bread
Yield: 1 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 baking soda
1/2 cup molasses
1. Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour (or use non-stick cooking spray) an 8×4 or 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, cornmeal, salt and baking soda. In a small bowl whisk together buttermilk or yogurt and molasses.
3. 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.
4. 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.
– Loaf will keep, well wrapped at room temperature for up to 4 days.
– It also freezes well, after it’s baked. I like to slice it, store it in the freezer (well wrapped in a freezer bag), then defrost a slice or two overnight on the counter to enjoy for breakfast the next morning.