#quick bread

3/4 c golden wheat flour

3/4 c dark rye/pumpernickel flour

3/4 c yellow corn meal

3/4 tsp baking soda

3/4 tsp salt

1/2 c molasses

1 1/2 c buttermilk (I used full fat cultured buttermilk; you could probably get why with a milk+vinegar substitute if needed)

And that's it! It has so few ingredients! No eggs! No butter! (Granted, more than half the ingredients are not standard things you'd necessarily have in the kitchen, so this isn't a spur of the moment recipe unless you're deep in the sourdough starter trenches like I am.)

Oven to 325; it's traditionally a steamed bread, but who has time for that. Grease a loaf or bundt pan. (I'm going to use a loaf pan next time, but I do feel I've redeemed myself after the last bundt disaster now.)

Whisk together dry ingredients in one bowl. Whisk together the wet in another. Wet your dries and mix with a spoon until just combined.

Pour into pan and cover with lightly greased aluminum foil. Bake 60 minutes, then uncover and bake 10 more minutes. Let cool 10 minutes before turning out.

If using a bundt pan, I'd honestly say maybe only bake 50-55 minutes; I'll see how it is once it's cool, but I bypassed the "few moist crumbs" stage entirely.

Marvel at how good everything smells and go the fuck to bed.