Breads
Canadian Brown Molasses Bread
Ingredients
- - 250g (2 cups) whole wheat flour
- - 125g (1 cup) all-purpose flour
- - 10g (2 tsp) baking soda
- - 5g (1 tsp) salt
- - 500ml (2 cups) buttermilk
- - 125ml (1/2 cup) molasses
- - 30ml (2 tbsp) vegetable oil
Method
- Preheat the oven to 180C (350F) and grease a 9x5 inch (23x13cm) loaf tin.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda and salt.
- In a separate bowl or jug, whisk the buttermilk, molasses and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean and the top is firm to the touch.
- Let the loaf cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: A dense, slightly sweet brown bread leavened simply and sweetened with molasses, this loaf reflects the Maritime provinces' historical trade ties to Caribbean molasses, once a cheaper sweetener than refined sugar, and remains a homey staple served alongside soups and chowders.
Cultural Background: A dense, slightly sweet brown bread leavened simply and sweetened with molasses, this loaf reflects the Maritime provinces' historical trade ties to Caribbean molasses, once a cheaper sweetener than refined sugar, and remains a homey staple served alongside soups and chowders.
Tips: Measure the molasses in a lightly oiled measuring cup so it slides out cleanly. Avoid overmixing the batter, which can make the loaf dense and tough rather than tender.
Variations: Add 100g raisins or chopped dates to the batter for a fruited version. Some bakers steam this bread in a covered mould for a softer, more traditional 'steamed brown bread' texture, similar to New England brown bread. A vegan version can use a plant-based buttermilk substitute (plant milk soured with vinegar).
Storage: Keeps wrapped at room temperature for up to 4 days, or frozen for up to 3 months.
Reheating: Best served at room temperature or lightly toasted; warming a slice in a 150C (300F) oven for 5 minutes also works well.
Nutrition: Per slice (1/12 loaf): approx. 160 kcal, 4g protein, 32g carbohydrate, 2g fat, 2g fibre, 340mg sodium.
FAQs:
Q: Can I make this bread without buttermilk?
A: Yes, mix 500ml milk with 15ml lemon juice or vinegar and let sit for 5 minutes as a substitute.
Q: What is the difference between this and steamed brown bread?
A: This version is oven-baked for a firmer crust; steamed brown bread is cooked in a covered mould set in simmering water for a softer, moister crumb.