Molasses Graham Bread
This old-fashioned, eggless recipe may be made with store-bought graham flour, or with home-milled whole wheat flour. Both store-bought graham flour and home-milled whole wheat flour contain all the germ and bran of the wheat kernel, unlike store-bought whole wheat flour.
Makes one large loaf (8.5-9 inches long).
- 1 1/2 Tbsp white distilled vinegar
- scant 1 1/2 c whole milk
- 3/4 c molasses
- 1 c raisins
- 3 c graham flour
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- Preheat oven to 325 degrees F and grease an 8.5 or 9 inch loaf pan with vegetable shortening.
- Place vinegar in a 2 cup or larger measuring vessel and add enough milk to make 1 1/2 cups total liquid.
- Pour soured milk into a large bowl and add the molasses and raisins. Allow to stand 10 minutes.
- Just before baking, add flour, soda, and salt. Mix with a wooden spoon, until you have a uniform batter and no dry ingredients appear.
- Pour into the prepared loaf pan and smooth the top. Bake one hour.
- Cool in pan 10 minutes, before loosening sides and turning out onto a cooling rack. Allow to cool completely before slicing. Serve plain or buttered. Makes a great breakfast with fruit!