Prep 15 mins
Cook 1 hr 30 mins
This recipe is from an authentic civil war cookbook. Of course they had to adapt measurements etc. to be more understandable to us. I made this when I was trying to find a simple bread recipe, as I wasn't in the mood for kneading, rising etc. and had limited ingredients on hand. It was easy and turned out great. It is best warm with butter, be forewarned, it is a dense and sweet bread. The original recipe called for 1 C. molasses, which I thought was a bit much (and I love molasses), so I have put it here as 1/2 C. I have not made it that way yet, but you might want to try 1/2 C the first time, and then decide if you want to increase it thereafter. I hope you enjoy making this piece of history, and imagining what a treat this would have been for the exhausted soldiers.
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 1⁄2 cups flour
- 2 eggs, beaten
- 1⁄2 cup molasses
- 1 cup brown sugar, packed
- 3 cups buttermilk
- 4 cups whole wheat flour
- Mix salt, soda, and 1 1/2 C of flour together.
- Add remaining ingredients; beat 5 minutes.
- Place batter in 2 greased and floured loaf pans.
- Bake in low oven (300 deg) for about 1 1/2 hours, or until bread tests done.
I really, really enjoyed making this bread! I did use the 1/2 cup of molasses, but I also used a cup of DARK brown sugar! I served it with a plain butter, which was great as it allowed the flavor of the bread to come through A LOT! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]