I had some pictures taken this week…. the kind of pictures where I had to pretend to be an actress with glossy lips and curled hair.
The kind of pictures where you have to look surprised and pleased and over the shoulder and don’t do that weird thing with your lips and open your eyes wider and tuck that crazy hair under the less crazy hairs and what the heck are you doing with your chin and please stop that…
Those kind of pictures.
Dumb.
Know what I learned? My forehead is huge.
When I was a kid my Dad made fun of me for having a huge forehead (thanks dad… it’s your fault anyway!), and I had assumed that I had grown into my large upper face region. I was wrong. Totally disproportionate. I’m reconsidering bangs. Please don’t tell my Dad…. the last thing I need is for that whole thing to start up again.
I tell you about my large forehead because it has everything to do with this loaf of bread.
Where my forehead is disproportionate to my face… this bread, with its six simple ingredients, is totally proportionate to… itself.
Wait.
See what I did there?
Forehead and bread.
Proportions are very important in a loaf as simple as this. The ratio of flour to liquid and leavening lends a distinct texture… in this case, darn near perfect.
This beautiful loaf is somewhere right between sweet and savory. There’s no sugar beyond the dark molasses. But lemme tell ya… just the molasses adds a really lovely and deep flavor.
Whole wheat flour and cornmeal lend to the savory aspects of the bread and give this loaf a great nuttiness and just a bit of crunch. I could totally see serving this bread with a hearty vegetarian soup for dinner or a cup of tea for breakfast. I spread my with Nutella. Duh… delicious. Then I spread it with cream cheese and my head just about exploded. Perfect.
Whole Wheat Molasses Bread
makes one 8×4 or 9×5-inch loaf
recipe from the New York Times
1 2/3 cups buttermilk or plain yogurt
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses
Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8×4 or 9×5-inch loaf pan. Non-stick baking spray works well too.
In a large bowl, whisk together flour, cornmeal, salt and baking soda.
In a small bowl whisk together buttermilk or yogurt and molasses.
Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t manhandle it too hard or it might deflate.
When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.
Loaf will keep, well wrapped at room temperature for up to 4 days.
Serve with cream cheese, jam, salted butter or nutella.
214 Responses
This has become one of my favorite cool weather quick breads. The flavor reminds me of the brown bread in a can that I ate as a child, so I frequently add raisins and smear it with cream cheese. Thanks for a great recipe.
Hi
if i don’t have cornmeal, what would you suggest me to replace?
thank you!
What a wonderful recipe. The taste reminds me of a spiced cake I buy at the store sometimes. Am making this for the third time right now. The first time my bf said it smelled like fish, I think he meant there was too much baking soda in it.. Not a taste we are accustomed with, in the Netherlands, we mostly use baking powder. The second time I tried it with baking powder, which gave a whole different much denser result. So now I made it again, really paying attention as to not overdo it on the baking soda. I used treacle instead of molasses (which isn’t common here), which is less acidic. So I added a teaspoon lemon juice. And it worked! It’s delicious!
Thank you so so much for this recipe. I just love this bread. I made it with Greek yogurt (don’t know if that really changes anything in comparison with normal yogurt) and sprinkled on some milk after combining all of the ingredients as it seemed a touch dry. This is incredibly easy and simple to make for such a fantastic product. It’s great warm with a slick of butter or, my favorite, as a vehicle for a peanut butter sandwich. The bread is hearty and wholesome-tasting with just the right level of moisture. I can’t rave about it enough:)
I love this recipe but have family that need gluten-free. Can you tell me how to adapt the recipe for gluten free. Thanks.
I haven’t made a gluten-free version of this recipe so I really couldn’t give you advice, except for maybe replacing any flour with a gluten-free one like Cup4Cup, but I really don’t know how it will affect the taste or structure of the final bread. Sorry I couldn’t be more helpful!
Hey recipe looks delicious! How would I go about constructing this without using any dairy? I’m thinking of using all water and baking powder instead! Possibly turning this into a yeast-type bread? Am I going too far? Got any ideas? Thanks ladies :D
The buttermilk or yogurt is an essential acid in this recipe, I don’t think it would be the same at all with all water.
I made this a few days ago and do far have paired it with sweet potato soup and chili. Oh my! It was incredible. I used a coarse cornmeal, which added just a little texture. I will be making this recipe again and again!
I whipped this up in about 5 minutes and OMG – so delicious_ sweet, dense and just scrumptious. Had to try it with both salted butter and Nutella – both sooo good – thanks Joy :)
Thanks for the wholesome recipe! I used ww pastry flour instead (ran out of regular ww flour) and it worked fine. (I had to add a bit more yogurt and I threw in some peaches for some subtle sweetness.) This is a healthy, dense bread that keeps you full for hours (and I am constantly hungry, so anything that keeps me full is a winner in my book). Plus, with only 6 ingerdients, all of which are staples, it’s going to be my go-to “I need something easy as filler” recipe. Thanks Joy!
This was horrible. It tasted like what hampster food smells like. Weird.
That’s strange considering I cut down on the amount of hamster food in the recipe.
OH. MY. [pause to take another mouthful]. GOODNESS. I whipped this up at 10:00 last night when I realized I had no bread left in the house and almost half the loaf is gone not 24 hours later (we won’t mention the [lack of] number of people in the household ;) ). It is the perfect combo of softness/crunch and sweet/savory. I didn’t have buttermilk or plain yogurt so I subbed in the same amount of 2% milk mixed with 2 Tbsp lemon juice and left it to stand and curdle for 5-7 minutes. SO fast to make, healthy, and truly delicious–a keeper for sure!! Thanks again Joy!! I might just have to start baking my way through your blog one day at a time…I’ve never had a problem with any recipe!!
Joy,
Do you think millet could be incorporated into this? Maybe sub some for half the cornmeal called for in the recipe? I love the idea of all these ingredients combined but I adore the added crunch millet brings to baked goods!
Diana
definitely add millet to this recipe! that would be delicious. sub some of the cornmeal and add millet! great idea!
HOLY LOVE BATBAKER!! i made this for over sixty residents where i work for an evening snack and not one piece was left. i can’t wait to make a loaf for myself! plus all the staff wanted the recipe as well. im glad i found something healthy with a good dollop of molasses bc i have a blood disorder with extremely low iron. my picts are terrible, but i just may upload them soon. we topped it with a schmear of honey butter, they were even talking about it the next day. so THANK YOU!!! as one of our residents says, “yum yum eat ’em up!”
would almond milk with lemon juice work for the buttermilk? and im assuming ww pastry flour would be ok….
just curious, i’ve been getting very interested in the what ingredient changes what and the texture llately :)
hm… you just need the acid (from lemon) to react with the baking soda. almond milk with lemon milk should work, although I have not yet tried this variation myself.
wonderful!
Hi Joy, this bread is delicious and delightfully easy to make. I smeared it with some of Tracy’s pumpkin cream cheese and about died. I highly recommend you try it; your mouth will thank you.
Hi Joy,
It was very easy to make, it did last about 40 minutes :) now I bake it 2 a week, best thing – there is no yeast! Thank you!
I have been so excited to make this! Only I bought corn flour instead of cornmeal by accident. Could I substitute it? Or would it make it an inferior bread? I have no idea about these things. Thank you!
Joy,
I’ve been working with yeast for a while in breads and doughs – this was my first time using baking soda as a leavening agent. I gave your recipe a try this evening and it defied expectation! My favorite topping…salted butter…amazing.
Thanks for sharing,
Jake
i’m so glad you liked it, Jake. that’s great!
Mmmm I have to make this! Why does my darn oven have to be out of commission and why does molasses have to be so hard to find in the UK? Totally bookmarks this. I am Crap at yeast bread, but quick bread I can do! I want, I want!
I was interested how this bread would work without any butter/oil or eggs. It was pretty yummy right out of the oven. I liked how the cornmeal gave it a fun texture. Mine did not store well, though, and toughened significantly after a few days. I recommend eating it fresh out of the oven.
I made this yesterday, and it was so good! I was going to share it with my friends because i’ve been talking about making it for the last few days but it was devoured before I had the chance.
Btw i love love love love your blog been following it for ages
ps your forehead is a fine size you silly lady!
I was expecting this to be good because I love molasses, but it was even more delicious than anticipated! Peanut butter tastes great on it, as does butter (of course). Must…buy…cream cheese.
Ok, so I pretty much only bake any form of bread (quick or yeast) when I know I will be sharing it as I never finish it. Ever since I had read this recipe, though, I wanted to try it. Made it on Tuesday and devoured most of it on my own. You’re going to be the death of my waistline, Joy, but I’ll love every minute :D
I made this last night for my boyfriend and our roommate, along with split pea soup for dinner. They loved it! It’s a perfect, homey, quick bread to whip up anytime! My fellas even said we weren’t wasting any more money on store bought bread. :) Thanks so much!!
Hi Joy!
I just made this yesterday and I’m having a difficult time not devouring the entire loaf all by myself. I can’t handle the delicious.
Another great one I just tried. A happy treat on a Sunday morning just before church. Thanks for sharing!
I’ve made this 3 or 4 times now. It is really good and perhaps better several days old (I keep mine in the fridge and warm slices as needed). Really good with honey butter. It reminds me of the bread served at The Outback. Just left a comment over at Three Many Cooks that it would be good used in Maggy’s Nanny’s Bread Pudding and thought I ought to come here to thank you for a great recipe. So thank you for a great recipe I’m sure I’ll be making for a long time!
I made this last night and brought it into work today. First, it’s DELICIOUS!! It was set out with strawberry jam and 4 different flavors of cream cheese. I can’t wait to make again! Fantastic recipe. Thanks!
this is great bread that i’ve been making since i saw it in the NYT. i tweaked it a bit by adding 1/4 cup of millet. gives a nice crunch and a nutty taste. love your blog!
Oh my goodness, I made this and it was fantastico! Thank you so much for the recipe!!! I am probably going to make it again, tomorrow.:)
I never heard of molasses before and it took me VERY long to find a shop that sells it (or even knows what that is!), but eventually I came home last week with this can in my hands and, boy was I excited about how it would taste like. I tried and … understood why people use it as medicine.
I just made this bread, it’s in the oven right now. And I’m kind of worried because my batter was colored chocolate brown rather than your yellow-ish golden one. I just checked whether I maybe used too much molasses, but everything’s O.K. Oh my… I’m so excited now!
Oh. My. Gosh. Just made this, and it was seriously AMAZING. And healthy! Definitely my new favorite breakfast thing ever!
Made this for breakfast this morning with orange marmalade :) Absolutely delicious, thanks Joy!
I’ve made two batches this week, one was written and the next with some chopped, chrystalized ginger. Yum. Thank you.
Love the recipe – it wouldn’t let go of me until I baked it! Also, I had almost a full
quart of buttermilk in the fridge that wanted to make itself useful. This bread is
very tasty, and even more tasty with homemade peanut butter and honey spread on it.
I made it a second time and added 1 teaspoon of cinnamon. I made it a third time, and
added the cinnamon and 1 cup of plump raisins. Each version was yummy – this bread
is one that you just want to keep having one more bite! I do have a question, though…
The second time I made it, there was a big hole in the center ?!? The second and third
time I made it and a little bit the first time, it seems a little moist in the middle of the
loaf and not so much toward the ends. I am cooking it 55 minutes. Any ideas on
what is happening? Do you think I am not cooking it long enough? Do you have an idea
on how I can solve this baking dilemma?
Looking forward to your reply. THANKS :)
We love you Joy. I missed on the holiday food (sniff… missed my gingerbread and shortbread cookies) because I was out of the country… so it’s great to see a recipe that combines molsses into a bread recipe!!! (yes, just catching up on my emails now). Thanks Joy. This will be my first baking recipe I’ll try since coming home.
PS.I’m considering getting bangs too! After looking at all the holiday photos, I realized how big my forehead is… Igrew out my bangs a few years ago because my face became rounder (hence, bangs made my face appear even rounder). Still haven’t slimmed down, but I can’t stop starting at forehead when I’m in front of the mirror. If you do get bangs, take a pic and let us see! :)
Here’s to big foreheads! I have one too and like you I am contemplating bangs… but gotta get those cowlicks under control to make it work. I am headed to the store to get molasses and will be making this tasty bread this afternoon. Happy New Year and thanks for your inspiration, Joy!
Just made this and it was AMAZING! It felt so healthy too. I even made it vegan by using soy yogurt. Thanks for the winner Joy!
i made this! it was delicious. this month im cutting out overly sweet things, like most desserts and such. dont worry!! its only temporary … i could never abandoned sugar or chocolate- never.
so anywho… this was fantastic!
thanks ;]
this was fantastic! i have celiac so in place of the whole wheat flour i used gluten free all purpose with 1 t milled flaxseed and with my limited choices it turned out more than just edible …. it was so good. thanks for sharing this awesome bread recipe!!!! :)
Dagnabit! If I wasn’t missing one essential ingredient I would be making this right now and enjoying it in bed tonight, but I’m not about to go out into the cold so it will have to wait til tomorrow. It sure does look good!
oh my gosh…this looks so good. especially with the nutella spread on top. i just found your blog last week and really enjoy reading it! i think this might be the first recipe that i try!
I loved this recipe so much, I posted it on my blog too! With full credit to you, of course ;-)
https://cookingstateofmind.wordpress.com/2011/01/11/whole-wheat-molasses-bread/
Thanks for all the great recipes! :)
That golden loaf looks like something one of my characters would have pulled out of the old iron stove.
Your forehead is perfect: a good-sized forehead is an infallible sign of intelligence.
Thanks for such a great post, Joy! I made this bread right away since I had everything in my pantry. I love finding new recipes with whole wheat flour. I couldn’t believe how easy this bread is to make – really just as simple as using a store-bought bread mix. We made little grilled cheeses with the bread and dunked them in tomato soup….soooo yummy!
Love this idea of little savory sandwiches!
seriously, only you could make the forehead and bread connection work. as always, your writing rocks! (as does your baking/cooking and photography of course).
why that looks pretty darn good i must say
So excited to come across this recipe! I have some buttermilk in my fridge and I’ve been pondering what to do with it. I’ll be making this for sure! Thanks!
This bread is so yummy! I made it yesterday. It was easy to make, I could eat the batter because it doesn’t have any egg, and it tastes declicious. Yay!
um, YUM!!!! i love molasses – when i was in NOLA i had some molasses muffins that were so amazing. i don’t even have patience to pour them into muffin tins so this is perfect! thanks for sharing!
I just made this bread today and we had a slice right out of the oven spread with nutella.
Sublime!!! Think I will try it with mascarpone and jam as someone suggested.
I read this post and literally within 5 minutes I was mixing it together! I had to use the yogurt cuz I didn’t have any buttermilk on hand and that made it rather thick….I think I just won’t bake it for quite as long as a result…it is currently in the oven and I can’t wait to try it!!!
I am bowing down to you Joy-a wonderful, substantial loaf of not too sweet bread to go with soup, to have for breakfast. A winner, for reals.
I’ve been looking through my cookbooks all afternoon for a tasty bread to bake (without having to wait overnight) and then came upon this recipe… it’s in the oven and I’m excited to try it!
I love mollasses in my whole wheat bread!
i have recently fallen in love with molasses and am looking for new recipes to try… this looks so yummy
I eat Nutella with pretzels… just dip them in and munch. Nothing like sweet & salty together.
Do you think I could switch the cornmeal for wheat semolina? my little one is allergic to corn. Thanks!
this bread is sooo yummy. i made it tonight with white flour since i didn’t have any wheat flour on hand and since i can’t leave my apt. because i live in Alabama and it decided to snow tonight. we are in an official state of emergency. all that to say, this bread steamy out of the oven, slapped with cream cheese is superb! the boyfriend loooved it! thanks
Hey Joy!
I’m a huge fan of your blog, I simply love how you can combine food and recipes with actual, relatable and funny writing.
You always make my day! And any recipe I’ve tried turned out amazing!
I just made this and it’s delicious. I’ve already forwarded the link on to several friends. Two fat slices with honey and butter later, and I’m already scheming to make egg salad to enjoy with this bread!!
Hi Joy! This is my first time commenting, I won’t lie I feel a little bad about that since I have reaped so many benefits of your ridiculously awesome blog for about the last year since I discovered food blogging. I know, I’m a bad blogger-commenter (not a real word). Anyhoo, thanks for the comment on the molasses bread! You are SO the baker I aspire to be girlfriend! AND…you’ve been gettin a lot of love down here in Charleston via our blog, so here are a couple of the other posts I’ve done that included your recipes! Generally they talk about how friggin awesome I think you are at what you do and all that jazz ;)…anyhow, you rock my face off! Hope you get some time to check out the other posts =)
https://www.itzyskitchen.com/2010/11/m-pumpkin-pie-pop-tarts-and-csn-stores.html
https://www.itzyskitchen.com/2010/10/m-oktoberfest.html
I have a short little forehead that is so tiny no hairdresser will ever give me bangs and lovely big sunglasses (and my favorite-aviator’s) make me look like a California raisin… Love that forehead of yours or just think of all you’d miss out on if you had a teeny tiny forehead. Either way, we all love that forehead of yours as it protects the brain that comes up with all these goodies! Cannot wait to make this bread, perfect for weekday mornings grab n’ go!
Oh what lovely bread. And how come you didn’t post any of these GLAMOR shots? You got me interested. You tease! As for the bread… I’ll have to wait to get to the U.S.A. to try my hand at it. No molasses here! Maybe I can make a variant with chancaca… I’ll let you know :)
This looks so amazing! I will for sure will be trying this out.
I have a huge forehead too… it’s a sign of intelligence. :) Bread looks awesome; definitely bookmarking this!
Great easy recipe! Just made a loaf and had a warm slice with cream cheese alongside butternut squash soup for lunch. I love how it has just a hint of sweetness.
I did realize when I was making it that my plain yogurt was greek style, much thicker than regular yogurt, so the dough was too dry. I added just enough water to pull the dough together and it worked like a charm :-)
I had to post again to let you know know how much I really, really enjoyed this bread. I made it yesterday , right after I read the post, and commented while it was in the oven. It was especially yummy eaten warm with Stonewall Kitchens Fig and Ginger jam. I made three small loaves and shared with my neighbors Harry and Judy..they get all of my baking surplus in “dropped at their door” treat packages. Judy called to tell me that she loved the bread. She is a cornmeal fanatic so it was a perfect treat.
Thanks again!
Made it, gave away half the loaf to friends since I live alone, and am now regretting that decision.
I guess I’ll just have to make another loaf today! Yum!
How are your pictures so lovely?
Why is your food so supreme?
Now I’ve just gobbled up my computer.
And inside my belly. . . . . . . . lies my computer screen.
Oh my friend. Your food has driven me to poetry. if you want to call it that.
This was the first time I’ve ever used whole wheat flour, so I was very nervous. I couldn’t sleep, so I figured I’d make this first thing, that way if it failed, I could toss it and tell no one.
This bread is amazing. I used greek yogurt and needed to add a little regular milk to get the right consistency, but that’s the only change I made.
I’m eating it right now, with mascarpone cheese and strawberry jam. Yum! I’m definitely going to make this again.
I totally just made this! Used backstrap molasses – the loaf has the most beautiful pumpernickely taste. I’ve already had 4 slices (1 by itself, 1 with cream cheese and 2 with too much butter to be healthy).
Delicious!!
how uncanny! i made this exact bread for a new years brunch that i threw at my house. i love the color the molasses gives the bread and just that very unique sweet taste of molasses in the bread… especially warmed up with a little bit of butter and a drizzle of honey… tastes very good with a little bit of almond butter and jam as well!!! love this bread.
This looks like the perfect vehicle for my new nutella fix! I can’t wait to make it and slather it with tasty chocolate spreads.
I have been checking in to your playful and brilliant blog for almost a year +.When I discovered food blogs,I was so excited I thought they were invented just for my pleasure,I was giddy ! Your candor, creativity, big smile and forehead (mine is big too) have totally inspired me . I have owned,operated and been baking in my bakery/cafe for 38 years. I’m going to start my own food scrumptious blog !I’m going on 70 and am so pschyed, thank you, thank you, Joy the Baker !
hi joy!
i love your blog! your writing style is AMAZING!
do you have a contact e-mail by any chance?!?
xx, alex
joy at joythebaker dot com . and thanks!
I saw this recipe and immediately started baking it. I made 4 mini loaves and baked them for 30 min. Yum yum YUM! Can’t get enough of those warm slices with butter! Thanks for sharing.
this loaf of bread alongside vegetable barley soup was the perfect end to a cold snowy week. thanks, joy!
Don’t mind if I do on this snowy day… Nutella is not optional, by the way, especially when you’re snowed in ;)
I have a large forehead as well. So does my first born. The first time I took him to the doctor for a check up, the doctor was admiring him and commented on his forehead. He said a large forehead is a sign of intelligence. He asked me, “Does your husband have a large forehead?” and then he looked at me and said, “Oh, you do.” I tried not to be insulted since he had just complimented my baby so nicely.
Hi Joy! This is a great recipe, thank you for sharing! I made it last night and am enjoying the bread now! Another good one.
I must try this. Super duper simple, ideal for my overindulged senses.
The photoshoot sounds fun! Funny how it takes something like that sometimes to realize stuff about us, nothing wrong with a bold forehead :) It runs in my family!
LOVE this bread, we make something very similar here as traditional weekend family food.
I made this last night….and I am going to have to make it again in a few hours. It was so good with cream cheese for dinner, after dinner snack, and now breakfast.
Can your 4 fingers fit onto your forehead?? If it can, you are blessed with cleverness! According to an old Chinese belief anyway. :) The bread looks delicious!!
Oh. My. Gosh. I. Want. It. Now.
Made this loaf right away to bring to my mom’s house for dinner. But, I ate half of it by myself before it was even time to be there… SO GOOD! Thank you for another stellar recipe!
I so hear you and the whole odd part of you. I have almond shaped eyes, yet there is nothing about me that could be Asian. I also look a bit South Amerian…which I am not. So people always ask me if I am Asian or Mexican…alas no, Italian and German…who knew.
I just hope the peeps I love think I am fun, and honest and love me more than I love them.
Don’t worry about your forehead… I think you are fun and honest and just darn cute!
PS: you make awesome food :)
That looks soooo good. Forgive me if this has been covered, but what the heck is Nutella? It looks creamy and sweet, but is it some kind of peanut butter mixed with chocolate? Mmmmm, chocolate. If so, I may have to horde it (if I can find it…)
Nutella is a chocolate-hazlenut spread and it is super-duper delicious! You must find it!!
thank you for posting this recipe! I can’t wait to make it–it sounds like it will be exactly what I’ve been craving for the last few days
If it makes you feel any better I think big foreheads are actually really pretty
This bread looks delicious and the nutella makes it even better
Wow, this does look amazing and I would have never thought of the ingredient combinations! I’ll have to try this, and soon, because I need to do something with the leftover molasses I have in my pantry from Christmas.
I want this. Now. Cream cheese and extra Nutella. It’s so happening.
How can this not be delicious?! And spread with Nutella, you’re killing me as usual…but in a totally good way. Must make it soon.
Mmmm…molasses in bread sounds like a great idea! I’ll have to give it a whirl.
Joy… I love this recipe! You should live on a rural little farm… where you can grow your own corn and wheat and grind them to make this bread… and no one even thinks anyone else’s forehead!
i love your story & the bread.
Oh yum! I love the deep, dark, warm flavor of molasses this time of year. Even if it’s California and birds are chirping and sun is shining, it’s breads like these that transport me right next to a fireplace in the middle of January! Thanks for sharing this, Joy. Have a wonderful weekend!
i love that this recipe only has 6 ingredients. AND it has no added fat! this bread looks delicious – i’m making it as soon as i can get my hands on some cornmeal
Sorry unrelated.. But was wondering if I can omit or substitute coffee in choc cupcake recipe..would like to make for child’s birthday tmrw
No fat? Really?? Yes, this is what’s for dinner tonite!
Ummmmm…. I love you, I really, really love you. And I will love you more later today when I SLATHER a slice of this bread with butter.
Don’t worry with your forehead, it’s just perfectly ok! Just as your gorgeous loaf yumm!
My forehead’s really big too. Sometimes I make my sister measure her forehead so we can compare and be oddly shaped together : )
On a less weird note, mmm bread.
In my family, we call ours a fivehead (cuz it’s bigger than a 4head). Holds our extra-large craniums though… : )
Tyra Banks got her first break as a model YEARS ago because she had a huge forehead that they called lovely and unique. :) You are lovely and unique too. I had a horrible kids in school tell me (in front of others) that I have a pig-nose. Yup. Something my gramma said was a cute turned-up button nose….quickly turned into a wild-hog-face! Will insecurities never cease?
Its Anadama Bread! Yum!
I need to make this immediately. I’ve never tried baking a non-sweet quick bread, and this looks like just the place to start!
sigh… I have a giantess forehead as well. Although I’ve never noticed yours being large, so maybe you have a LFIT (large forehead in training)?
I nominated your blog in a weblog contest for foodie blog and blog of the year!
https://2011.bloggi.es/
Jenn Post
that’s real sweet! thank you!
Annnnnnnd this will be made soon! Looks DELISH!
I wish I had a fat slice right now!
oh my goodness Joy, now this is a recipe I can’t wait to make! I love making bread. :)
oh YUM!
I want mine with cream cheese, butter, AND nutella! Wait, that would be weird right?
mmm..this looks really good! and Healthy to boot!! woot woot! ;)
Dear Joy-
Sometimes I find myself coming here (sometimes multiple times a day) just to discover another of your hilariously self-aware but blissfully carefree musings. Thank you for your delicious pics, fantastic recipes and most of all your candor :)
Mimi
Goodness… I think I need to make this bread right now! It would go great with my pot of tea…
You’re hilarious! I love your writing style…..and recipes!
Oh. This looks just about perfect for the snowy weather we’re having in NY right now. I resolve to bake a loaf tomorrow and eat a thick slice with a healthy schmear of cream cheese. You are a genius. That’s probably why your forehead is so big (mine too!)
I was scrolling through a few blogs with bleary eyes this morning, and immediately went to my kitchen and made this bread so I could have it for breakfast. It fell apart a little bit because I didn’t wait long enough to take it out of the pan, but it’s divine! Love the subtle sweet flavor, and it was great with just a little butter. Best part about it, super yummy and I had all the ingredients already in the pantry! (Ok, so I used dried buttermilk, but hey). Thanks, Joy!
What a perfect recipe! I kept scrolling down the page, looking for the rest of the ingredients, but that short list was it! I am absolutely trying this and I cannot wait to taste it!
You will show you your pictures right? :D haha I’m kidding (only, not, fi you want to)
But this bread looks perfect for my weekly lunch of…sandwich. I love them anyway.
Thanks!
-Amalia https://buttersweetmelody.wordpress.com
this looks amazing and easy! i think i will make it today….
This sounds awesome :) This is going into my on-going tab of Recipes I must try
Had to leave another comment…now that I’ve baked this and gobbled 2 slices (must. not. go. back. for. more.)
I made ours with mild flavored molasses. Sooo good!!! Winner, thanks!!
Looks lovely! I’m sure the cornmeal gives it a nice texture and crunch.
Oh my god, yes! With cream cheese…my head also just exploded. I just got back from a helluva long baking time-out aka vacay and I need something to get me back in the kitchen. This, my friend, may be it. Lovely!
i need this bread…the photos have sold me!
This bread looks delicious!
p.s. I think I have a big forehead too. I have to have bangs, which is so frustrating!
This looks super easy and it includes molasses, an ingredient I totally have on my kitchen shelf!
Hey Joy, I’ve been in a molasses mood myself. I think I need this. And I love you put nutella on it!
Toasted with butter sounds divine!! On my list of to-do’s.
Mmmm… I’ve been baking with whole wheat a lot lately, I’ll have to try this recipe.
Delicious looking! Can’t wait to make this one.
More importantly, let’s see these pictures!
Your Molasses bread looks amazing. Were we live they make a tremendous amount homemade molasses. I will be making this next time we find some homemade molasses.. Have a great day
Lew
haha this story is funny :) love your writing. and the bread looks deeeeelicious!
xx
My baking inspiration has finally been re-found! This post did it! Thanks :)
I love how the cornmeal makes the bread look kinda sparkly!
Yum!!
Om nom nom!! That looks awesome and I’m a sucker for Nutella. Nutella with croissants x3 for breakfast when you’re on holiday is really ok.
Is it ok to assume that no matter what you put a combination of cream cheese and nutella on, it will taste heavenly? No? Maybe not… :D Love this post!
Yum. I have a similar recipe with a few added ingredients, wheat germ, oats, and buttermilk. So good with homemade peach jam.
i think we all hate getting those kinds of pictures taken…
and my forehead is too small, if that makes you feel any better!
I love having recipes for quick breads like this. I got some of my favorite ingredients so I have to go for it. I can’t get my head around the name forehead bread!! But OK.
Def gonna try this. Now I wanna know more about the sourdough. I tried making a starter a few months ago and it was an epic fail on multiple attempts.
This bread sounds perfect.
This bread sounds (and looks) great! I’ve never baked molasses bread, just cookies, so this sounds like a fun new quick bread to try. I also love how there’s no added sugar, but the flavor is there. Sounds like a great recipe. Thanks for sharing!
I love how everyone is suddenly on a Nutella kick. I love putting Nutella in/on things. It makes my day (and hopefully yours, too)!
Wow this bread looks awesome! I’ve never tried making whole wheat molasses anything, so will definitely have to try. Thanks for sharing!
haha, love the forehead bread. looks great!
Don’t we get to SEE the pictures of you?
no way!
This is what I want to make today. Perfect!
love,
cathy b. @ brightbakes
I’m going to have to try this, I love everything that has to do with molasses, and this bread looks too good to pass up!
…and into the oven it goes! Reading this post early was perfect timing as I wanted to bake something but just didn’t feel like making anything too sweet. I love, love , love your whole wheat sunflower seed bread but I think this new one will top it on my ” bake this often” recipe list. Thanks, Joy.
Oh, I bet those pics were really cute… I have never noticed you to have a large forehead in any of your posted pictures.
Ok, another bread to add to my bread list since it is on my list of 2011 food goals. and nutella!!! I always love nutella. I could put it on cardboard and eat it! Seriously!
fyi—you are beautiful exactly as you are.
oh—and love the recipe; will try this weekend with stew of some sort!
Must try! Sounds healthy & delicious!
I love making yeast bread, but sometimes it’s nice to have quick and easy bread like this to make! I will definitely be making this soon. And I LOVE molasses in whole wheat bread. So good.
Simple, healthy, tasty… the only thing that is preventing me from making this bread rightthissecond is a pesky little thing called work. Oh wait, maybe I shouldn’t even be reading blogs right now ;).
Time to stock up on Molasses!
I’m LOVING the short ingredient list on this bread! And no oil? Awesome! Molasses Cookies are a staple on my holiday cookie plates, but I feel like I really only bake with molasses around the holidays. I can’t wait to try this bread :)
Wow! looks so moist and delicious! Would be glad if this comes to the wholewheat event on my site :) I am bookmarking this healthy loaf for a regular at my dinning table. Thanks for such innovative treat, and it is eggless too.
I love how few ingredients this bread has! Did you use buttermilk or the plain yogurt? I’m just wondering which is better.
i used buttermilk. totally moved it!
Totally making this today!
One of my resolutions is to make more bread. I need to get on it.
I bet you look gorgeous in those pictures :)
I made a runny batch of yogurt yesterday – hate that but I feel better now that I have this bread to use it in. I think it would be delicious with some butter and molasses on top with a runny egg.
perfect!
your decription leaves me wanting that bread and the soup…..
This is too funny. I love reading your blog. Intruiged about the photos- what were they for? Can we have a peek? I have a disproportionate forehead too and a fringe is the way to go.
This bread looks so yum but I don’t even know what mollasses are…
I’m waiting for your sourdough bread. I’m sure it would be a great success :) Regards to Mr. Ginger Cat!
Great idea, I love the taste of molasses!
I’ve never noticed your forehead as being big (I have a fivehead). And six ingredient bread? Niiiice.
There’s no butter in there? Really?
Problem is, I don’t even know what Molasses is. Now I googled it and there’s sugar cane molasses and sugar beat molasses – I hope there’s no difference in baking with it. Let’s see if I can find it in a shop here.
Looks great, by the way.
And I want to make such photos, too! I love those ones.
In Australia it’s called Treacle
Too bad I’m not from Australia, but from Austria. ;) Thanks anyway!
I remember those pictures from grade school. Ugh. Always with the tilting of the chin! But at least that bread looks super tasty. However, if I try and pronounce the word above molasses at the bottom I sound a like I’m three sheets! Kinda fun.
p.s. if it’s any consolation, I have yet to see a picture of you on your blog where I thought “Check out that forehead.” Mostly I say things like “Oh, pretty hair.” or “Oh, pretty dress.” or even just “Oh, pretty girl.” So I’m sure the pictures will come out lovely!
why, why, why didn’t I read your post before I made yogurt rolls a few minutes ago? I totally would have tried this recipe instead if I had seen it. Oh well, I might try making it Sat. morning before we go to work. It sounds really good. :)
Sounds heavenly…
I must try making this delectable bread, maybe this weekend?
Thanks, Joy!
Whole wheat sound really nice right about now, though, I’ve never had that brand of Molasses before, I bet it’s difficult to find?
This molasses is easy to find.
We have it in our local grocery store and I live in a town of 2,500 people.