This coarse brown bread is sweetened with molasses and raisins, with plenty of great fibre from whole wheat and wheat germ. Seriously good bread and good for you. Great for meat or cheese sandwiches.

Weixenkeimbrot (Molasses Brown Bread)

Weixenkeimbrot (Molasses Brown Bread)
Recipe type: Breads and Rolls
Serves: 1 loaf
  • 2 1/2 Cups whole-wheat flour
  • 1 1/2 Cups wheat germ
  • 1/3 Cup brown sugar
  • 1/2 teaspoon salt
  • 1 Cup raisins; mixed dark and light
  • 2 teaspoons baking soda
  • 1 7/8 Cups buttermilk
  • 1/3 Cup molasses
  1. Preheat oven to 325 degrees F.
  2. Grease a 9 x 5 x 3-inch pan.
  3. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well.
  4. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.
  5. This mixture will start to bubble. Immediately mix it into the dry ingredients.
  6. Spoon the batter into the greased pan. Bake at once.
  7. The bread is done when a toothpick comes out clean, about 1 hour.
  8. Turn out of the pan and cool on a wire rack.
  9. Makes 1 loaf.
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