Whole Wheat Molasses Bread: simple things

You are just going to have to trust me on this one or trust Joy because she is cool like that. You probably are going to want to make this bread. I am going to have to make a second batch. It is a cinch to mix up, it is easy on he tummy with a few simple ingredients, forms a sturdy loaf the can be sliced, smeared with butter without crumbling to the floor with the dog thinking that food apparently falls from the sky. I wish baked goods fell from the sky. Dogs are lucky that way.

 

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.

SNAP! Rosemary Cornmeal Grissini

Crunch CRUuuuunchhhhhh CRUNCH

What? Did you say something?

snap.

Nibble nibble....

SNAP

Don't mind me, I am just blissing out on bread. Bread sticks. Perfect longer than necessary rustic bread sticks. 

Grissini

Rosemary cornmeal grissini because I know you are dying to figure out what that noise is.

They just sound sexy. They are more rustic than sexy but baking bread is sexy if you ask me.


Don't be intimidated by the fact that there is yeast in the ingredient list or the fact that it sits on the counter until it doubles in size.

Jump in. You heard me.

With the quick mix of the stand mixer or whiz of a food processor or your elbow grease, you will master the bread stick, ahem, grissini. No rolling or kneading needed here folks. Simply pat half the dough out to about eight by four inches, drizzle with oil, sprinkle with salt. Then, cut into  pencil size strips. Stretch the dough pencils out the length of the cookie sheet and bake for about thirty minutes. Perfect breadsticks. No kidding.

Crunch....

I had to go back for more.

These long straws make a great addition to any meal or snack. Just try not to make them a meal, unless they are accompanied by a bottle of wine. That is a meal. Don't argue. This is true.

I was inspired by Wild Yeast to make these. I didn't change the recipe, it is perfect, she knows more than me about bread. Go and check out the recipe here.

Wild Yeast also post a weekly roundup of all things creative and beautiful in the world of bread. You can find me in the round up at YeastSpotting! It is inspiring.

Check out Bread Baking Day #36 at Girlchef.


Grissini