The subtle flavor of the sweet molasses, the crunch of the cornmeal between the teeth and the nutty full bodied whole wheat flour all comes together with some buttermilk. No one else around me can vouch for me for the flavor factor or the superior texture of the loaf. Not a soul. The dog didn't even get a nibble, I ate even the crumbs. The loaf lasted about two days... because I had restraint. By the second day, gone. Single handedly. Now I shared the dark secrets of my life, we can move on.
I ate the entire thing. All by my self, that never happens. But it was a flavor that reminds me of an old friend, easy, adaptable and knows how to make me feel good. Speaking of old friends, I spent the weekend with a dear friend, barging into her house, plopping on the couch and putting it into park. It has been years, times change, we both have grown older, but our relationship still holds a very close place in my heart.
Some things are easy, simple and satisfying. Some things are worth keeping, like this recipe, the loaf pan that the bread is made in which is one of the only things I have from my grandma, my old friend but if you happen to figure anything else out and send me a note, like where I can find a decent job.
Whole Wheat Molasses Bread
makes one 8×4 or 9×5-inch loaf
recipe from the Joy the Baker and New York Times
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
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 stir together buttermilk or yogurt and molasses.
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.
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 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.