Molasses Bread

Let's Cook

1. Step 1.

   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

2. Step 2.

   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.

3. Step 3.

   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

4. Step 4.

   Stir in: 2 ½ cups (330g) whole wheat flour; 1 cup (125g) all-purpose flour; 1 teaspoon baking soda

5. Step 5.

   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)