Honey Whole Wheat "Quick Bread"

This is a quick bread, not a yeast bread; as a result, the texture is more similar to cornbread instead of a light and airy yeast bread. It has a nice, strong flavor from the honey or molasses (or sorghum) and is great warm with a little butter! I think it would go nicely with good cheese or a bowl of hearty soup.

Recipe from How to Cook Everything, 10th edition

2 1/2 c. whole wheat flour

1/2 c. cornmeal

1 t. salt

1 t. baking soda

1/2 c. honey, molasses, or sorghum

1 2/3 c. buttermilk or yogurt (or 1 1/2 c. milk plus 2 T. white vinegar*)

*If using milk/vinegar, warm the milk slightly in the microwave (1 minute or so), add the vinegar, and let sit while you get the other ingredients ready

1. Preheat oven to 325 degrees. Grease an 8x4- or 9x5-inch loaf pan (I used an 8x4-inch).
2. Combine dry ingredients. Make a well in the middle and add the buttermilk and sweetener. Stir just until combined. Pour into loaf pan. Bake for about an hour, until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes, then move to a wire rack to finish cooling. (Let cool almost entirely before cutting or it will be very crumbly.)

Makes 1 loaf