barbara-in-va
Well-known member
I came home early from work today with an awful head cold. After falling asleep for several hours I had to get up and do something, so I tried this bread. I have been trying to use more variety of flours/grains lately and really like the KA Whole Grain Baking book. I had a piece of the bread warm from the oven, I am not tasting things to well but I liked that it is just sweet enough, not overly sweet and it is not a "heavy" bread like some that use whole wheat flours. I think it will make a great breakfast bread.
Cream Cheese and Molasses Bread
Source: King Arthur Whole Grain Baking
1 C old fashioned rolled oats
1 C boiling water
1 C whole wheat flour or white whole wheat flour
1 C barley flour
3/4 C unbleached bread flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t nutmeg
1/2 c butter, room temp
4 oz cream cheese, softened
1/2 C sugar
1/3 C molasses
3 large eggs
1/2 C fine diced crystallized ginger
1 C chopped pecans
Preheat oven to 350°F. Lightly grease a 9x5 loaf pan.
Place oats in a large mixing bowl and pour the boiling water over them. Set the bowl aside to cool to room temp. Combine the flours, baking powder, baking soda, salt and nutmeg in a small bowl.
Add the butter, cream cheese and sugar to oats and cream the mixture until evenly combined. Add the molasses, then add the eggs one at a time, mixing thoroughly after adding each one and stopping once to scrape the bowl. Add the dry ingredients, mixing well, them stir in the ginger and nuts.
Spoon the batter into the prepared pan. Bake for 55-60 minutes, checking after 45 minutes to see if the top is browning too quickly. If it is, tent loosely with foil for the last 15 minutes of baking.
Remove the bread from the oven and place it on a rack in the pan, for 15 minutes. After 15 minutes, run a knife around the edges of the loaf to make sure it's not sticking then turn it out of the pan and return it to the rack to cool completely before slicing.
Enjoy!
Cream Cheese and Molasses Bread
Source: King Arthur Whole Grain Baking
1 C old fashioned rolled oats
1 C boiling water
1 C whole wheat flour or white whole wheat flour
1 C barley flour
3/4 C unbleached bread flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t nutmeg
1/2 c butter, room temp
4 oz cream cheese, softened
1/2 C sugar
1/3 C molasses
3 large eggs
1/2 C fine diced crystallized ginger
1 C chopped pecans
Preheat oven to 350°F. Lightly grease a 9x5 loaf pan.
Place oats in a large mixing bowl and pour the boiling water over them. Set the bowl aside to cool to room temp. Combine the flours, baking powder, baking soda, salt and nutmeg in a small bowl.
Add the butter, cream cheese and sugar to oats and cream the mixture until evenly combined. Add the molasses, then add the eggs one at a time, mixing thoroughly after adding each one and stopping once to scrape the bowl. Add the dry ingredients, mixing well, them stir in the ginger and nuts.
Spoon the batter into the prepared pan. Bake for 55-60 minutes, checking after 45 minutes to see if the top is browning too quickly. If it is, tent loosely with foil for the last 15 minutes of baking.
Remove the bread from the oven and place it on a rack in the pan, for 15 minutes. After 15 minutes, run a knife around the edges of the loaf to make sure it's not sticking then turn it out of the pan and return it to the rack to cool completely before slicing.
Enjoy!