Whole-Wheat Nut Bread
3 cups = whole-wheat flour = 750 ml
2 tbsp = sugar = 30 ml
3 tsp = baking soda = 15 ml
1 tsp = salt = 5 ml
1/2 tsp = nutmeg = 2 ml
1/2 cup = molasses = 125 ml
2 cups = buttermilk or soured milk = 500 ml
1/2 cup = chopped pecans = 125 ml
1 tbsp = molasses = 15 ml
1 tbsp = melted butter = 15 ml
1/4 cup = finely chopped pecans = 60 ml
Heat oven to 350 degrees-F (175 degrees-C). Grease a 9- x 5- x 3-inch (23- x 12.5 x 7.5-cm) loaf pan.
Measure whole-wheat flour into mixing bowl. Add sugar, soda salt and nutmeg and mix together lightly with a fork. Beat 1/2 cup (125 ml) molasses and milk together with fork and add to dry ingredients. Stir just to blend. Add 1/2 cup (125 ml) nuts and blend very lightly. Spoon into prepared pan.
Bake 45 minutes or until a toothpick stuck in the center comes out clean. Combine 1 tbsp (15 ml) molasses, melted butter and 1/4 cup (60 ml) nuts and spread over top of loaf. Return to oven for 5 minutes. Turn out on rack to cool.
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