Yogurt Molasses Bread Recipe
User Reviews
4.8
12 reviews
Excellent
Yogurt Molasses Bread Recipe
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With just the right amount of sweetness this yogurt walnut and dried fig bread make a delicious breakfast bread or snack cake to serve with your afternoon tea. If you are a fan of making your own bread, this whole wheat flour and cornmeal based Yogurt Molasses bread recipe is one that you should definitely try.
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Ingredients
- 2 1/2 cups whole wheat flour 13.75 oz.
- 1/2 cup fine cornmeal 3 oz.
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 2/3 cups plain whole milk yogurt 14 oz. - at room temperature
- 1/2 cup unsulphured blackstrap molasses 4.5 oz.
- 1/2 cup dried fruit chopped
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 325 Degrees F. Spray a non-stick 9X5 or 8.5 X4.5 baking dish with vegetable spray.
- Mix whole wheat flour, cornmeal, salt, and baking soda in a large bowl. Set it aside.
- Whisk together yogurt and molasses in a separate bowl until fully combined.
- Stir the wet ingredients into the dry ingredients and stir just until combined. It will be a very thick batter.
- Mix in the chopped fruit and walnuts and stir them in just until they are evenly distributed.
- Place the batter into the prepared pan and distribute it evenly in the pan using a spatula.
- Bake until a toothpick inserted in the middle comes out clean for about 55-60 minutes. Let it rest for 5 minutes. Remove from the pan and transfer onto a wire rack to cool completely.
- Slice and serve.
Notes
- After you add the fruit, you will end up with a dense dough, and it may feel like you need more liquid, but trust the recipe.
- : I know you will be tempted to cut into your bread as soon as it comes out of the oven (I was, too), but it’s important to wait a little bit to let the loaf cool completely before cutting into it. Bread actually continues to cook and release steam as it cools, so cutting into it too soon interrupts this process and leaves you with a dense texture that’s usually a bit sticky.
- It is a dense dough: After you add the fruit, you will end up with a dense dough, and it may feel like you need more liquid, but trust the recipe.
- Let it cool completely before slicing: I know you will be tempted to cut into your bread as soon as it comes out of the oven (I was, too), but it’s important to wait a little bit to let the loaf cool completely before cutting into it. Bread actually continues to cook and release steam as it cools, so cutting into it too soon interrupts this process and leaves you with a dense texture that’s usually a bit sticky.
- Storage: Bring the leftovers to room temperature before placing in an airtight container in the fridge. The sliced bread will keep fresh for up to a week.
- Freezing: This whole wheat bread is great for freezing. Though I recommend freezing it after slicing. Simply place the sliced bread in an airtight container, and get the air out as much as possible before freezing.
- Thawing: No need to thaw! Just warm it up in a toaster (or toaster oven) for a delicious breakfast toast.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
6mg
(2%)
Sodium
410mg
(17%)
Potassium
607mg
(17%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Vitamin A
45IU
(1%)
Vitamin C
1mg
(1%)
Calcium
131mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 410mg | 17% |
| Potassium | 607mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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