brown-bread-muffin bread

I was looking for just a little something to make our faux minestrone soup go down a little easier. A couple of warm, buttered slices of this bread did the trick.

In the cookbook, this is called 'hearty brown bread.'  I was thinking it would be kind of a dark-rye, healthy bread, but it isn't really. I mean, I'm sure it's not unhealthy, but it's more brown-bread-muffin-like. It's nice and moist (apologies too all that can't stand that word) and the recipe is so darn easy -- no rising even -- I'll be making it again.

But enough talk about bread.

hearty brown bread
Albertina's, a restaurant in Portland
1 loaf

3 C whole-wheat flour
1 1/4 teas baking soda
1 teas salt
2 C buttermilk
1/2 C molasses

Preheat oven to 300 degrees. In a large bowl, whisk together the dry ingredients.  Stir in wet ingredients. Pour into well-greased loaf pan. Bake until tester comes out clean, approximately 1 hour. (Mine took closer to 1 hour 20 minutes.)

1 comment:

Clay Hilman said...

mmmm... brown-bread-muffin-birthday-bread...