Recipe Sifter

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

No-wait wheat-oat bread skips the long rise and goes straight from kneaded dough to a tempered oven bake. Whole wheat, oats, wheat germ, and soy grits for a high-fiber hearty loaf.

Whole wheat quick bread with buttermilk, molasses, walnuts, and raisins. No yeast needed for this hearty, slightly sweet loaf with a dense, rustic crumb.

Dense dark pumpernickel with rye flour, molasses, caraway, and cocoa. Makes 2 round loaves with chewy crust and earthy flavor for hearty sandwiches or deli-style eating.

Whole wheat molasses bread for the bread machine with caraway seeds and brown sugar. Dump-and-press loaf with a deep malty crumb, rye-like aroma, and a chewy whole-grain bite.

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

Soft, spiced ginger cookies using prune butter to replace fat. Crackled sugar-coated tops with chewy centers, perfect for guilt-free snacking.

A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.

Bimini bread for the bread machine: a soft, slightly sweet Bahamian-style loaf with rolled oats and molasses for warmth and chew. Eight ingredients, perfect for sandwiches and toast.

Parkin is a variety of gingerbread, good warming stuff to eat out of doors in cold weather. When I was a child, it was always a firm favourite for the firework party on Bonfire Night each year. This is adapted from my mother's recipe.

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.

Bread machine whole wheat millet bread blends whole wheat, bread flour and millet flour with toasted bran and molasses. Hearty, high-fiber and hands-off. Press start and walk away.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.

Molasses oatmeal raisin cookies use just 2 tablespoons of dark molasses to deepen the flavor of classic raisin oat cookies, with cinnamon and rolled oats. Old-fashioned chewy lunchbox favorite.

Whole grain pumpkin bread loaded with whole wheat flour, bran, and wheat germ for serious fiber, sweetened with brown sugar and molasses. Spiced with cinnamon, cloves, and nutmeg for cozy fall flavor in every slice.