A Year-Round Guide to Franklin and Nantahala

Yield: 1 loaf. 2¾ cups whole-wheat flour ⅓ cup all-purpose flour 1½ teaspoons baking soda ½ teaspoon salt ⅔ cup rolled oats 2 large eggs 2 teaspoons vegetable oil, plus

Rosemary and Goat Cheese Strata

Yield: 1 loaf. 2¾ cups whole-wheat flour ⅓ cup all-purpose flour 1½ teaspoons baking soda ½ teaspoon salt ⅔ cup rolled oats 2 large eggs 2 teaspoons vegetable oil, plus

Molasses Soda Bread

Molasses Soda Bread with Molasses Butter

Yield: 1 loaf.

2¾ cups whole-wheat flour
⅓ cup all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
⅔ cup rolled oats
2 large eggs
2 teaspoons vegetable oil, plus more for the pan
½ cup blackstrap molasses
2 cups buttermilk

Topping:
¼ cup rolled oats
¼ cup roasted, salted sunflower seeds, hulled

Preheat the oven to 325°. Line a 9 x 5 x 3-inch loaf pan with parchment paper or grease it with vegetable oil.

In a large bowl, whisk the flours, baking soda, salt, and oats. In another bowl, beat the eggs with the oil. Add the molasses and mix well.

Pour the wet mixture into the flour mixture and mix gently. Add the buttermilk and mix until all ingredients are just combined. Scrape the batter into the prepared pan and smooth the top with a wet spoon. Sprinkle with rolled oats and sunflower seeds.

Bake for 1 hour or until an inserted toothpick comes out clean. Let sit on a wire cooling rack for 10 minutes before removing from pan.


Molasses Butter

Serve on molasses soda bread or roasted veggies.

Yield: ⅔ cup.

1 stick unsalted butter, softened
4 tablespoons molasses
¼ teaspoon salt

Mix all ingredients on medium speed until well blended. Store at room temperature until ready to use.

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This story was published on Mar 03, 2017

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.