Robert Redford's Whole Wheat Quick Bread

This whole wheat quick bread skips the yeast entirely. Buttermilk and baking soda handle the lift, so you’re mixing and baking in the same hour instead of waiting through multiple rises. The result is a dense, rustic loaf with a hearty chew and a slightly sweet, earthy flavor.

Molasses gives this bread its dark color and deep, almost caramel-like sweetness that you don’t get from honey or sugar alone. It also keeps the crumb moist for days, since molasses is hygroscopic and holds onto water. The buttermilk adds a tangy backbone that cuts through the richness.

Walnuts and raisins folded into the batter turn every slice into something substantial enough to eat on its own with just a smear of butter.

Pro Tips

• Don’t overmix. Whole wheat flour gets tough quickly when overworked. Stir until the flour just disappears and stop.
• The bread is done when it’s well browned on top and a skewer comes out clean. Whole wheat loaves can look done on the outside while still raw in the center, so test deep.
• Cool the loaf in the pan for 10 minutes, then transfer to a wire rack. Leaving it in the pan too long steams the bottom and makes it soggy.
• This bread slices best the next day after the crumb has fully set. Fresh out of the oven, it crumbles.

Variations

• Use honey instead of molasses for a lighter, milder sweetness and a softer crumb.
• Swap walnuts for pecans and add a teaspoon of cinnamon for a warmly spiced version.
• Fold in chopped dried apricots instead of raisins for a brighter, tangier fruit flavor.