MOLASSES BREAD
One 9 × 5-inch loaf
This bread, a hybrid of a yeast bread and a quick bread, is inspired by one from the Otis Café in the tiny town of Otis, Oregon. Serve with plenty of salted butter.
Stir together in a small bowl:
- ½ cup (65g) all-purpose flour
- ⅓ cup (80g) lukewarm (80° to 90°F) water
- ½ teaspoon active dry yeast
Cover tightly and let rise at room temperature until bubbling and nearly tripled in volume, about 6 hours; or let rise for 14 hours in the refrigerator.
Preheat the oven to 350°F. Transfer the sponge to a large bowl. Add and mix until smooth:
- 1 cup (245g) room-temperature (72° to 75°F) buttermilk
- ¾ cup (255g) molasses
- 1 large egg
Stir in:
- 2 ½ cups (330g) whole wheat flour
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking soda
Butter a 9 × 5-inch loaf pan and scrape the batter into the pan. Bake until the bread is firm to the touch and a skewer inserted in the center comes out clean, 60 to 70 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. If desired, while the bread is still warm, brush the top with:
- (1 tablespoon butter, softened)