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Thursday, October 14, 2010
Mark Bittman's recipe for whole wheat and molasses bread
. What better way to use some of that fresh molasses I got in Vermont?
A few notes: I used the milk + vinegar method, as I didn't have any buttermilk. The finished product was very dense but flavorful, although it could have used a little more salt.
Excellent (and healthy) breakfast toast!
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