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!
flours freshly ground and bought from my farmer’s markets!
along with some delicious, nutritious blackstrap molasses
Multigrain Molasses Bread (10-12 slices)
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)
- combine the flax and ~6 tbsp. filmjolk, set aside
- weigh and combine all dry ingredients (flours through salt)
- 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)
- preheat oven to 325*F
- pour wet into dry and stir to combine (not to much)
- 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
drizzled, before it went it
- let it cool for at least 15 minutes before slicing, when it is still slightly warm and delicious!
I had a piece from the center and the edge, just to be sure… it passed :)
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 :)
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?