Mountain Bread
Mountain Bread is a hearty, wholesome treat with rich flavors from honey, molasses, and sesame seeds, perfect for breakfast or snacks, appealing to health-conscious eaters.
Ingredients
Instructions
- Mix all ingredients until smooth.
- Pour into a well-greased 8 x 8 x 2-inch baking pan.
- Bake in a preheated 300°F (150°C) oven for 1 hour or until the bread starts to pull away from the sides of the pan.
- Cut into squares and let stand uncovered overnight to dry slightly.
- Seal in a plastic bag or wrap for storage.
Tips & Substitutions
For a slightly nuttier flavor, consider substituting half of the whole wheat flour with spelt flour. If you prefer a less sweet bread, reduce the brown sugar by 1/4 cup. Ensure all ingredients are at room temperature for better mixing. Be careful not to overmix; just combine until smooth. This bread can also be flavored with spices like cinnamon or nutmeg for added warmth.
Serving Suggestions
Mountain Bread makes a delicious, hearty snack on its own or can be served with spreads like butter or cream cheese. Pair it with a side of Sesame Seed Green Beans for a balanced meal or serve alongside a fresh salad for lunch. It also complements soups and stews beautifully, making it a versatile addition to any table.
Storage & Reheating
Once cooled, store the Mountain Bread in an airtight plastic bag or wrap it tightly in plastic wrap to maintain its moisture. It can be kept at room temperature for up to a week. For longer storage, freeze the bread, ensuring it's well-wrapped. To reheat, simply toast slices in a toaster or oven until warm and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Mountain Bread contains roughly 2145 calories, with 44g protein, 99g carbohydrates, and 189g fat. It is an excellent source of iron (97% of the Daily Value), protein (89% of the Daily Value), and dietary fiber (81% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1310mg per serving (57% 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will be different. Using all-purpose flour will yield a lighter bread. If you want to maintain some whole grain benefits, consider a mix of both flours.
What can I do if my batter is too thick?
If the batter seems too thick, gradually add a bit more water until you reach a smooth consistency. Remember that the mixture should be pourable but not too runny. Adjusting with small amounts of water helps ensure the right texture.
How can I tell when the bread is done baking?
The bread is done when it starts to pull away from the sides of the pan and has a golden-brown color. You can also insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is ready.
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).