This rustic whole wheat bread recipe is quick, easy, and perfect for those who want fresh bread without the need for yeast.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
Use a whisk to evenly distribute the dry ingredients.
In a small bowl, mix the buttermilk, molasses, and vegetable oil until well combined.
Ensure the molasses is fully dissolved for even sweetness.
Create a well in the center of the dry ingredients and pour in the wet mixture.
Mix gently to avoid overworking the batter.
Stir the mixture just until combined, then transfer it to a greased 9x5 inch loaf pan.
Grease the pan thoroughly to prevent sticking.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 40 minutes to avoid overbaking.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the bread as desired. Enjoy your homemade no-yeast whole wheat bread!
Use a serrated knife for clean slices.
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