Honey Molasses Whole-Wheat Bread 12.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Apr 10, 2019

Despite its name, this quick bread is only slightly sweet and rich-tasting. The loaf has a tight crumb, which makes it especially nice for toasting and topping with cream cheese.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes one 9-inch loaf

Ingredients
  • 2 cups whole-wheat flour
  • 1/2 cup bread flour (may substitute all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sunflower oil
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1 1/2 cups buttermilk (regular or low-fat)

Directions

Preheat the oven to 350 degrees. Use cooking oil spray to grease the inside of a 9-by-5-inch loaf pan, then line the bottom with parchment paper.

Combine the whole-wheat and bread flours, the baking powder, baking soda, salt, oil, honey, molasses and buttermilk in mixing bowl. Stir for 75 strokes, so all the dry ingredients are moistened, then pour into your loaf pan, spreading the batter evenly.

Bake (middle rack) for 40 to 50 minutes, or until the top is evenly browned and a tester inserted into the center comes out clean, or with a moist crumb or two.

Remove from the pan and place on a wire rack to cool for at least 10 minutes before serving.

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Recipe Source

Adapted from "Breakfast With Beatrice: 250 Recipes From Sweet Cream Waffles to Swedish Farmer's Omelets," by Beatrice Ojakangas (University of Minnesota Press, 2018).

Tested by Bonnie S. Benwick.

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