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Multi-Grain Molasses Bread

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Multi-Grain Molasses Bread

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Multi-Grain Molasses Bread Recipe Multi-Grain Molasses Bread Recipe

Much like Boston brown bread, this loaf is sweetened with molasses, studded with currants, and contours the multi-grain mixture of entire wheat, cornmeal, and teff flour. Unlike conventional brown bread it is baked relatively than steamed, for crusty edges that can cling as much as toasted or butter-fried slices.

At a look

Prep
Bake
Total
Yield
1 loaf

Ingredients

  • three/four cup teff flour
  • three/four cup King Arthur Premium 100% Whole Wheat Flour
  • three/four cup yellow cornmeal
  • three/four teaspoon baking soda
  • three/four teaspoon salt
  • three/four cup currants
  • 1 half of cups buttermilk
  • half of cup molasses

  • three half of oz teff flour
  • three oz King Arthur Premium 100% Whole Wheat Flour
  • three three/four oz yellow cornmeal
  • three/four teaspoon baking soda
  • three/four teaspoon salt
  • three three/four oz currants
  • 12 oz buttermilk
  • 6 oz molasses

  • 99g teff flour
  • 85g King Arthur Premium 100% Whole Wheat Flour
  • 106g yellow cornmeal
  • three/four teaspoon baking soda
  • three/four teaspoon salt
  • 106g currants
  • 340g buttermilk
  • 170g molasses

Instructions

  1. Preheat the oven to 325°F. Lightly grease an eight half of” x four half of” loaf pan.
  2. In a medium-size blending bowl, whisk in combination the teff and white entire wheat flours, cornmeal, baking soda, salt, and currants.
  3. In a separate bowl or measuring cup, combine in combination the buttermilk and molasses till easy.
  4. Add the rainy substances to the dry substances and stir simply till flippantly moistened.
  5. Pour the batter into the ready pan, and canopy it with lightly-greased aluminum foil, fastening the foil tight to the sides of the pan (so the bread will steam a little), however leaving about 1/four” to at least one/2″ of room over the pan so the bread can extend with out hitting the foil.
  6. Bake the bread for 1 hour, then take away the foil (the center could also be reasonably sunken; that is OK), and bake for an extra 10 mins.
  7. Remove the bread from the oven, and after five mins flip it out of the pan onto a rack to chill utterly.
  8. Slice the cooled bread and serve, or wrap the loaf in plastic and retailer at room temperature for two to three days. Freeze for longer garage.
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