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Molasses Graham Bread

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


  1. Preheat oven to 325 degrees F and grease an 8.5 or 9 inch loaf pan with vegetable shortening.
  2. Place vinegar in a 2 cup or larger measuring vessel and add enough milk to make 1 1/2 cups total liquid.
  3. Pour soured milk into a large bowl and add the molasses and raisins. Allow to stand 10 minutes.
  4. Just before baking, add flour, soda, and salt. Mix with a wooden spoon, until you have a uniform batter and no dry ingredients appear.
  5. Pour into the prepared loaf pan and smooth the top. Bake one hour.
  6. 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!

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