Thursday, October 14, 2010

Molasses bread

Here is 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!

No comments:

Post a Comment