I always loved baking my own bread at home. Especially after we moved to our little island, Virgin Gorda.
However, making bread is not an easy task. It takes time and patience. You have to be gentle with it. The temperature and humidity of your home have to be right. Things can easily go wrong and all that work can go to waste.
I know because it happened to me. Several times.
With this Yogurt and Molasses Bread recipe things are different. This bread is an easy to make and impressively delicious. It takes less than 10 minutes to put it together and just around an hour to bake.
When I say easy I mean EASY.
Here are the 3 steps to have the perfect breakfast loaf:
- Mix dry ingredients (flour, cornmeal, salt, and baking soda) in a bowl. Mix wet ingredients (molasses and yogurt) in another bowl.
- Stir in the wet ingredients into the dry ingredients and stir just until combined. At this point, you can add any kind of chopped fruit or nut you like. But you do not have to. It is totally optional.
- Transfer the better in to a loaf pan and bake just under an hour.
Voila! That is it.
A wonderfully moist, easy to make, and healthy bread that is hard to mess up…
The only difficult thing is that you have to wait for it to come to room temperature, which is crucial.
Once it is at room temperature, you can wrap it with stretch film and freeze it for a later time.
It is perfect for a Sunday brunch or for a quick to-go breakfast. Just spread it with some cream cheese or mascarpone and your favorite jam.
I like mine with mascarpone and homemade blackberry jam. It goes perfectly with a cup of coffee.
I am just saying.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 2/3 cup (14 oz) yogurt (or buttermilk), at room temperature
- 2 1/2 cup (13.75 oz.) whole wheat flour
- 1/2 cup (3 oz) cornmeal (fine)
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 1/2 cup (4.5 oz) molasses (Preferably unsulphured)
- 1/2 cup dried figs (or any other dried fruit you have on hand), chopped
- 1 cup walnuts, chopped
- Preheat the oven to 325 Degrees.
- Spray a non-stick 9X5 or 8.5 X4.5 baking dish with vegetable spray.
- Mix all the dry ingredients in a large bowl.
- Whisk in the molasses into the yogurt.
- Stir the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- At this point it will be a very dense batter. Mix in the chopped walnuts and figs (I also added a couple of dried apricots) and stir them in just until they are evenly distributed.
- Place the batter into the prepared pan. Using a spatula (or your hands) evenly distribute the bread in the pan.
- Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
Adapted from Mark Bittman’s Quick Whole Wheat and Molasses Bread recipe.