Ingredients

The following ingredients have 10 Servings
  • Oil or butter for greasing pan
  • 1 1/2 cups milk of choice and 2 tablespoons apple cider vinegar (or 1 2/3 cups buttermilk or plain yogurt*)
  • 2 1/2 cups white whole wheat flour or regular whole wheat flour
  • 1/2 cup cornmeal (I prefer medium grind cornmeal)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup molasses (or honey or maple syrup, see notes on blackstrap molasses above)

Instruction

  • Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan (Bittman recommends a non-stick loaf pan but I prefer my stoneware loaf pan).
  • If using buttermilk or yogurt, ignore this step. Make soured milk: gently warm the milk gently (1 minute in the microwave will suffice) and add vinegar. Set the soured milk aside.
  • Mix together the dry ingredients. Stir molasses (or honey or maple syrup) into the soured milk, buttermilk or yogurt. Pour the liquid ingredients into the dry ingredients and stir with a big spoon, just until combined. Pour the batter into a greased loaf pan.
  • Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Allow the bread to cool in the loaf pan for 15 minutes, then carefully invert the bread onto a wire rack.
  • If you can stand it, let the bread rest for a day. I’ve found that whole wheat quick breads taste better the next day, when the flavors have had more time to develop. This bread freezes wonderfully. I slice it beforehand so I can pull out a slice of bread any time. Defrost it and boom—breakfast is served.