Whole Wheat Molasses Batter Bread
Whole Wheat Molasses Batter Bread offers a hearty, slightly sweet flavor with wholesome oats and whole wheat, perfect for breakfast or a nutritious snack for the family.
Ingredients
Instructions
- Heat the buttermilk, molasses, and margarine in a saucepan until the margarine is melted and the mixture is warm, not hot.
- Mix the dry ingredients, including the yeast, in a mixing bowl.
- Add the buttermilk mixture to the dry ingredients and beat for 3 minutes.
- Cover the dough and set somewhere warm (not hot) to let rise for 1 to 2 hours.
- Beat the risen dough down with a spoon.
- Pour the dough into 2 greased bread pans and let rise for 45 minutes.
- Turn on the oven and preheat to 350°F. When hot, bake the bread for 30 to 35 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the whole wheat flour before measuring. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For a nutty flavor, try adding chopped nuts or seeds to the dough. If you prefer a sweeter bread, increase the molasses by a couple of tablespoons.
Serving Suggestions
This Whole Wheat Molasses Batter Bread is delicious warm, slathered with butter or cream cheese. It pairs beautifully with soups or stews and makes a great base for sandwiches. Consider serving it alongside a fresh salad or as a side to a hearty breakfast. For a sweet treat, enjoy it with honey or jam.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a toaster or wrap a whole loaf in aluminum foil and warm it in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Molasses Batter Bread contains roughly 520 calories, with 5g protein, 14g carbohydrates, and 50g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1248mg per serving (54% 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 replace whole wheat flour with all-purpose flour, but the texture and flavor will differ. The bread may be lighter and less dense. If you want to retain some whole grain goodness, consider using a mix of both flours.
What should I do if my dough doesn’t rise?
If your dough doesn't rise, it could be due to inactive yeast or improper temperature. Ensure that the buttermilk mixture is warm but not hot when added. If the yeast is old, consider using fresh yeast for better results.
How can I tell when the bread is done baking?
To check if the bread is done, tap the top lightly; it should sound hollow. You can also use a thermometer to check the internal temperature, which should be around 190°F when fully baked.
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).