Yogurt Bread with Molasses

By • December 8, 2013 • 72 Comments



Author Notes: This recipe is adapted from Mark Bittman's How to Cook Everything Vegetarian (Houghton Mifflin Harcourt, 2007). It is hearty, healthy, moist, and just barely sweet. Be sure not to overmix.
A few notes:
- Use any flour you'd like; I like a mix of rye and white whole wheat, but you could also use spelt or regular whole wheat.
- Honey will work as a substitute for molasses; it will just yield a milder flavor.
- I measure flour by aerating it, scooping it with a spoon into my measuring cup, and leveling it off with the back of a knife.
- You can use a combination of milk and yogurt; just remember to add a bit of vinegar in proportion to your milk.
Marian Bull

Makes one loaf

  • 2 1/2 cups white whole wheat flour, measured as described above (I also like a mix of white whole wheat and rye, but use whatever you have on hand)
  • 1/2 cup medium- or coarse-grind cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 2/3 cup whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons white or apple cider vinegar
  • 1/2 cup molasses
  • Optional: 1 to 1 1/2 cups cranberries, chopped fruit, or nuts
  • Butter, for greasing the pan
  1. Preheat your oven to 325° F. If you're using milk, mix it with the vinegar and set it aside.
  2. Mix together your dry ingredients in a wide bowl (rather than one with straight sides; this makes it easier to mix). Whisk your yogurt (or vinegary milk) with your molasses.
  3. Add the wet ingredients to the dry ingredients in 2 or 3 batches, stirring in round, sweeping motions. Make sure to incorporate the flour at the bottom of the bowl. Mix until just combined. The dough should fizz, subtly, like a science experiment. It will be thick! If you're adding in fruit, etc: Fold it in when there are still a few small pockets of flour.
  4. Slice a pat of butter into either a loaf pan or a 7-inch cast iron skillet. Put it into the oven until the butter melts. Remove, then swirl the butter around to grease the pan. Transfer batter into pan, without mixing it any further. (Be gentle!)
  5. Bake for one hour, or until a cake tester comes out clean when inserted. Touch the top of the bread: it should give a little bit, and feel supple, but it should still resist your touch and not feel like there's goo beneath there. Very important: Let the bread cool before you slice it. Yes, I'm serious.
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Jump to Comments (72)

Tags: quick bread, quickbread

Comments (72) Questions (1)

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Stringio

17 days ago Kylie Huang

I only have blackstrap molasses, would that be okay?

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17 days ago Rebecca Robles

Just tried the recipe for the first time with blackstrap molasses (and added raisins) and it turned out great. it assume the flavour is just stronger!

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4 months ago maurerjc

Ah, I like the cranberries idea. Will have to use them next time I make it!

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4 months ago Scott Silverman

Came out GREAT. I used 1 1/2 cups white whole wheat flour, 3/4 cup oat flour, and 1/4 cup ground flaxseed. I also added 3/4 cup cranberries, and 3/4 cup of slivered toasted almonds. Cooked in a loaf pan for 55 minutes. The texture and flavor of this bread could not be more enjoyable. Definitely a keeper.

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5 months ago Bonny

I couldn't leave this one alone. First I adjusted the proportions for my 10inch skillet. 3 cups ww white flour, 1 cup cornmeal, 2 1/3 cup yogurt. Leaving the soda, sweetner, salt alone. Added 1 egg, 2 tab. melted butter, a teaspoon of baking powder, And the best part, 1 1/2 cups toasted walnuts. Baked only 50 min. Moist, excellent keeper

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5 months ago lindapindakaas

LOVE THIS. I subbed some of the whole wheat flour for oat flour and it worked brilliantly! My dough wasn't as thick as many of the comments mention, but it still worked out fine and the end result is nice and moist. Will definitely be making this again!

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5 months ago Marian Bull

Marian is Food52's Associate Editor.

Oh, I'm so glad!

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5 months ago I_Fortuna

Kefir or buttermilk work well too. Just be sure to add the baking soda as it reacts with the dairy to leaven the bread. This bread is supposed to have a thick batter. I bake quick breads all the time and this recipe is fine and does not need more liquid than is called for.
One very important thing for quick breads like this, do not over mix. If using a mixer I blend the dry ingredients well, add the liquid and mix only until all ingedients are incorporated for just a very few seconds. If it is overmixed, it will come out tough and rubbery. Since it is a thick dough, it is sometimes difficult to mix by hand.

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6 months ago Bompalomp

Can you substitute almond milk in this recipe?

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5 months ago I_Fortuna

The recipe will not come out leavened as well with almond milk. The yogurt, milk/vinegar combo, buttermilk, or kefir that can be used react with the baking soda that leavens the bread. This is not a cake so it does not have to be light and airy but as a bread it will be too dense if this is not followed with the dairy suggestions.
If you are concerned about the dairy, homemade kefir, yogurt or buttermilk cultures are fed by the lactose (sugar) in them. Any of these can be fermented to the point of minimal to zero lactose being left in the finished product. I culture my kefir for 24 to 36 hours. It makes it more tart but delicious especially when used in baking or for smoothies. Sometimes I pour a glass, add sweetener, maple flavor and enjoy this way. This type of fermentation makes is safe for diabetics and tolerable for those lactose intolerant. In fact, kefir has 3 times the probiotics that yogurt has so it can be beneficial for everyone and is easy to make requiring no heat or special appliance.

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5 months ago shofielen

I have baked this delicious bread only with almond milk with great results. I use spelt flour and need about 1cup of almond milk (I find it does not need more milk to get the required consistency) with 2 tbsp of organic apple cider vinegar. Let it sit for about 20 minutes before I add either maple syrup or agave. Instead of cornstarch I use milled flax seed or chia seed.
The end result has been delicious. A winner.

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5 months ago Bompalomp

Thank you both for your input!

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6 months ago Tayler Diane Earl

Thank you for specifying your method for measuring flour. More recipes need this. Cheers!

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5 months ago Marian Bull

Marian is Food52's Associate Editor.

It makes such a big difference! Glad you appreciate that bit.

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6 months ago maurerjc

yummmmm. It's sooo easy.

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6 months ago Windischgirl

I'm taken with your photos! Is that parchment you are using to wrap the bread? I've started baking more and giving the goodies away as gifts, and thus I'm on the lookout for attractive packaging that isn't the standard "plastic wrap and clear tape."

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6 months ago Marian Bull

Marian is Food52's Associate Editor.

Yes, it's parchment! Great for wrapping edible gifts.

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6 months ago SarahBee

I tried this yesterday. I don't think it came out well. So, so, so dense, but I did use mostly whole wheat flour, a little buckwheat flour, and some spelt. May have to revisit..

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6 months ago Marian Bull

Marian is Food52's Associate Editor.

When I've used 100% whole wheat flour, the result is definitely more dense than white whole wheat. But I'd be sure that you're measuring your flour as described above, and not overmixing -- hope that helps!

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6 months ago Mallory

I had the same problem - very dense - but think it was also due to the use of whole wheat flour. May be a 'revisit' recipe as well

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6 months ago Michalis

I want to add raisins, fresh apple, almonds and casious nuts.
Should i chop the apple to be sized like the raisins? Should i chop almond and casious nuts into the blender? What you suggest? Thanks in advance.
Thanks in advance, looks very easy and nutritional snack to make

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6 months ago Winifred Ryan

Have you tried subbing oatmeal (rolled oats) for the cornmeal? I think it would work fine if this is more like soda bread, but haven't played with it yet myself. Probably would be a better textural match for the cornmeal if the oats were pulsed in a processor a bit. Just thinking because I enjoy oats and molasses in baked goods which is also a New England trait. . .

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6 months ago Marci Tarvin

Would love to know if that works as I'm allergic to corn and love a good brown bread! :-)

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6 months ago Marian Bull

Marian is Food52's Associate Editor.

I've added rolled oats before but never in place of cornmeal -- you could definitely give this a try! I'd definitely consider grinding it up or using oat flour or quick-cook oats, as cornmeal is so much finer than rolled oats are. Let me know if you try it out!

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5 months ago Winifred Ryan

I made this recipe with oats rather than cornmeal. Used 2/3 cup of old fashiond oats pulsed to roughly the size of steel cut oat particles. Also used 1 cup white flour and 1 1/2 cups whole wheat since there was quite a bit of comment of dense bread with all whole wheat. For fruit I added dried tart cherries chopped coarsely. I thought it came out really well. Marci should be able have her brown bread comfortably with oats-- I liked it.

Stringio

7 months ago NYNCtg

Made this today with white whole wheat flour, dried cranberries and a mix of 2% greek yogurt and 1% milk. Snowed in so I was using what was in the fridge. It came out fantastic. Thank you.

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6 months ago Marian Bull

Marian is Food52's Associate Editor.

So happy to hear it!

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7 months ago AuntB

This is a wonderfully easy, tasty, nutritious bread! My second loaf today came out even better than the first. I will be hanging on to this one.

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7 months ago Marian Bull

Marian is Food52's Associate Editor.

I'm so happy you enjoyed it! I made a loaf this weekend and subbed in a cup of leftover cooked oats for the yogurt -- it was a success!

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5 months ago Lisaly

Marian, did you sub the cooked oats for all the yogurt or just a cup of the yogurt? Did you then add the vinegar with the oatmeal? I would be interested in avoiding the dairy due to allergies. Thanks!

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7 months ago Dina

I made this for a potluck and then took the leftovers to my in-laws. Everyone loved it, it was a huge hit! I served it with a whipped salted butter. We considered honey butter but found it to be too sweet, since the bread does have a strong molasses flavor. The bite of course salt in the creamy butter was the perfect complement.

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7 months ago Marian Bull

Marian is Food52's Associate Editor.

Good butter really is the perfect complement. Really glad that it turned out well for you!

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7 months ago Kat

I would love to try this, but would need to substitute the flour -- I eat gluten-free.

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7 months ago Dina

I subbed in half a cup of brown rice flour, since I have it lying around and wanted to use it up. The bread was extremely successful, but I don't know whether it would stand up to subbing all the flour out for brown rice flour! If you try it please post and let us know how it worked!

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7 months ago Marian Bull

Marian is Food52's Associate Editor.

I've never tried this with gluten-free flour, but I've used the Bob's Red Mill gluten-free mix with great success in the past -- I would definitely give it a try. Or use brown rice flour and add a bit of xantham gum or arrowroot.

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7 months ago Janine

Made this with freshly-milled whole-wheat flour. It was delicious for breakfast and has continued to be delicious as I've been snacking all day long! Thanks for sharing!

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7 months ago Marian Bull

Marian is Food52's Associate Editor.

So happy you enjoyed it!

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8 months ago Karin Ward

This is also called Boston Baked Brown Bread and it is delicious and very easy to make no matter what it is called. Enjoy!

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7 months ago Marian Bull

Marian is Food52's Associate Editor.

I'm from Boston, so perhaps this bread is in my blood!

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8 months ago Kristen

Can you use whole cranberries or do they need to be chopped?

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8 months ago Marian Bull

Marian is Food52's Associate Editor.

I add them in whole!