Multigrain Molasses Bread

Being away at school during the (pre-)holiday season is quite torturous! Everywhere, I hear and see recipes for cooking and baking! All I could think about the past week was coming home and baking! Now, 3 failed sugar cookie recipes and a lotta home cooked food later, I am so full! A full tummy = not really in the mood to bake. BUT today I finally made something good! Muffins and breads I can make, hodge-podge cookies are also a yes, but trying to make some healthy sugar cookies?…. so far, not so much.

Anyways, onto today’s bread! A while ago, Siggi’s posted some filmjolk bread recipes, and I’ve been wanting to take my own spin on them! I did some (surprisingly successful) research on baking soda vs. baking powder, and got to work!

20141216_122444

flours freshly ground and bought from my farmer’s markets!

along with some delicious, nutritious blackstrap molasses

Multigrain Molasses Bread (10-12 slices)

 

Ingredients:

3/4 c whole wheat pastry flour (84g)

3/4 c spelt flour (84g)

1/2 c rolled oats

2 tbsp. wheat germ

1.5 tsp. baking powder

1 tsp. baking soda

.25 tsp. salt

2 tbsp. ground flax

1 c Siggi’s 0% filmjolk

3 tbsp. blackstrap molasses (potentially divided, see recipe)

1/4 c + 2 tbsp. dried fruit (I used a combination of mulberries, golden and flame raisins)

1/4 in knob fresh ginger, grated

1/2 tsp. cinnamon (or to taste)

 

Instructions:

  1. combine the flax and ~6 tbsp. filmjolk, set aside
  2. weigh and combine all dry ingredients (flours through salt)

20141216_101353

  1. add the rest of ingredients into filmjolk/flax mixture. let the fruit sit and soak a bit (if necessary, depending on dryness of the fruit you used)
  2. preheat oven to 325*F

20141216_101812

  1. pour wet into dry and stir to combine (not to much)
  2. pour into a 9×4 loaf pan,drizzle with molasses if you’d like, and bake for 40-45 min, until a fork inserted comes out clean

20141216_104448

drizzled, before it went it

 

  1. let it cool for at least 15 minutes before slicing, when it is still slightly warm and delicious!

 

20141216_121934

I had a piece from the center and the edge, just to be sure… it passed :)

image

 

This tastes like a true moist, comforting bread, with lots of warmth from the molasses, cinnamon, raisins, etc.

My dad said it was very delicious, and my step-dad went back for seconds! Enjoy :)

 

~Masala Girl

 

have you used coconut oil before in baking? I sort of know the difference, but can anyone explain (or provide good references!) about the differences in uses for refined vs. virgin coconut oil?

Please follow and like us: