This quick and easy bread is perfect for toasting.
Course:
Side Dish
Cuisine:
American
Servings: 1loaf
Author: Leona Konkel
Ingredients
1 ½cupsmilkplus 2 tablespoons white vinegar (or 1 ⅔ cup buttermilk or yogurt)
2 ½cupswhole wheat flour
½cupcornmeal
1teaspoonbaking soda
1teaspoontable salt
½cupmolasses
Instructions
If using milk and vinegar, combine the two and let it stand while you gather the other ingredients. (It will curdle.)
Combine whole wheat flour, cornmeal, baking soda, and salt. Add molasses to the milk and stir well. Pour the molasses milk into the dry ingredients and mix until there are no dry clumps of flour. Scrape batter into a greased 8x4 inch or 9x5 inch loaf pan. Bake at 325F for 45-60 minutes, until a toothpick inserted into the center comes out clean. My 9x5 loaf was done when I first checked it at 50 minutes.
Cool in the pan for 15 minutes, then remove from pan and cool on cooling rack.
Recipe Notes
adapted from Mark Bittman's How to Cook Everything