Whole Wheat Nut Bread
Emilia Rosa
- Serves
- 1 loaf
This is a delicious and easy recipe from “Classical American Recipes,” by Margo Oliver. It is a cross between a gingerbread and Irish boiled fruitcake (one of my favorite cakes). It has a cake-like consistency, but works fine as a bread. The nuts on top are an incredible addition and the bread is not too sweet that it can’t accompany soup or even a nice roast. On the baking time, it took my tiny oven a total of 35 minutes, so keep an eye on this baby while it bakes. Next time I make this I will use honey instead of molasses. I have a feeling it will be as delicious! Also, I think this bread would take the addition of dried fruits to the dough very well.
Ingredients
- 3 cup whole wheat flour
- 2 tablespoon sugar
- 3 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup molasses
- 2 cup buttermilk or soured milk
- 1/2 cup chopped pecans
- 1 tablespoon molasses
- 1 tablespoon butter, melted
- 1/4 cup pecans, finely chopped
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Directions
- Step 1
Put flour into mixing bowl; add with sugar, soda, salt and nutmeg mixing with a fork. In another container beat molasses and milk together with a fork; add to flour mixture, stirring just to blend. Add nuts and blend very lightly. Spoon into a greased 9x5x3" loaf pan.
- Step 2
Bake at 350 F for 45 minutes, testing before with a toothpick. Combine 1 tbsp. molasses, 1 tbsp. melted butter and 1/4 cup nuts and spread over top of loaf. Return to oven for 5 minutes. Turn out on rack to cool.