Annie & Jon's Whole Wheat Molasses Bread

My darling roommate and her fiance made this completely addictive bread when he was here to visit a few weeks ago. Taken from the New York Times, this lightly sweet, completely hearty bread would be perfect, well, pretty much any time. Suggestions include, toasted with cream cheese, with soup, salad, meat, or, er, just food? I promise what every you decide to eat with this bread you will be 100% satisfied.

Ingredients:
1 2/3 cups buttermilk or plain yogurt
300 grams whole wheat flour
1/2 cup cornmeal
1 tsp salt
1 tsp baking soda
1/2 cup molasses

Directions:
Place a rack in the center of the oven and preheat the oven to 325 degrees. Grease and flour a 8x4 or 9x5 inch loaf pan. You can use a nonstick baking spray as well.

In a large bowl, which together the flour, cornmeal, salt and baking soda. In a small bowl, whisk together the buttermilk or yogurt and molasses. Pour the wet ingredients into the dry and fold to combine. The batter will be slightly thick, but not dry.

Spoon the batter into the prepared loaf pan and bake for 45 min to 1 hour. You might want to rotate the pan half way though baking depending on how your oven cooks. Do so gingerly, as it might make the bread collapse if you handle it too rough.

When a tester comes out clean, remove the bread from the oven. Let the bread cool in the pan for 20 minutes. Run a butter knife along the sides of the pan and carefully invert it onto a wire rack.

The loaf will keep well wrapped for 4 days at room temperature.