Breakfast Bread
A hearty, wholesome breakfast bread with rich flavors of honey, molasses, and wheat germ, perfect for toasting and enjoyed with butter or jam to start your day.
Ingredients
Instructions
- Mix together the buttermilk, honey, molasses, soda, and salt in a bowl.
- In another bowl, combine the whole wheat flour and white flour.
- Add the flour blend to the buttermilk mixture and stir until well combined.
- Stir in the raisins, if using.
- Pour the batter into a 9 x 5 x 3-inch loaf pan.
- Preheat your oven to 400°F, then turn it back to 350°F and slide in the loaf pan.
- Bake the bread for 1 hour.
- Turn the loaf out, inverted, onto a rack to cool.
- Wait 1 day before slicing and toasting.
Tips & Substitutions
For a lighter texture, consider sifting the whole wheat flour before combining it with the white flour. You can substitute maple syrup for honey if desired, or use brown sugar instead of molasses for a different flavor profile. Adjust the amount of raisins based on your preference; dried cranberries or chopped nuts can also be great alternatives.
Serving Suggestions
This breakfast bread is delightful when served warm with a spread of butter or cream cheese. It pairs beautifully with a side of fresh fruit or yogurt for a balanced breakfast. You may also enjoy it toasted with a drizzle of honey or alongside a cup of tea or coffee. For a festive touch, consider serving with Christmas Fudge Ring during holiday gatherings.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread in plastic wrap and freeze it for up to three months. To reheat, you can pop slices in a toaster or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Bread contains roughly 4132 calories, with 75g protein, 637g carbohydrates, and 143g fat. It is an excellent source of iron (182% of the Daily Value), protein (150% of the Daily Value), and calcium (62% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This will mimic the acidity of buttermilk and help with the bread's rise.
What can I add to enhance the flavor?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the batter. You can also mix in some chopped nuts, such as walnuts or pecans, for added texture and a nutty flavor. Dried fruits like cranberries or apricots can also be a delicious addition.
Is this recipe suitable for freezing?
Absolutely! This breakfast bread freezes well. Just ensure it is completely cool before wrapping it tightly in plastic wrap and then placing it in a freezer bag. Thaw overnight in the refrigerator before serving, and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).