The first time I made this bread I was pregnant with my son; it's packed with fiber and nutrition. The original recipe calls for blackstrap molasses, which can be hard to find, but regular molasses works well. While I was pregnant I made sure to use blackstrap molasses because it has more vitamins and minerals, but it also more bitter than regular molasses. My family prefers this bread with regular molasses.
Molasses Wheat Bread
This recipe is adapted from one found in a Martha Stewart Magazine several years ago. It is not very sweet which makes it perfect bread for sweet jams and jellies. It's even better with nut butter and jam!
4 cups whole-wheat flour
1 cup all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon sea salt
3 cups buttermilk
3/4 cup canola oil
3/4 cup unsulphured molasses
1/4 cup flax seed meal
2/3 cup toasted wheat germ
1. Preheat oven to 375°F. Spray two 9x4 1/2" loaf pans with cooking spray or lightly grease with canola oil; set aside.
2. In a large bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together buttermilk, canola oil, and molasses. Add to flour mixture and stir until well blended. Stir in flax seed meal and wheat germ. Divide batter evenly between the two prepared pans. Even out the tops with a spatula.
4. Bake for about 45 minutes, or until a cake tester inserted in the middle comes out clean. Remove from oven and place on a cooling rack. Let cool for 10-15 minutes, then remove from pans. Store in refrigerator for up to one week, or double wrap in plastic wrap and freeze up to 3 weeks.
Makes 2 loaves.
Enjoy!
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