Tonight I made Cream Cheese and Molasses bread, which has rolled oats , barley flour and whole wheat flour (I used white whole wheat, my new favorite flour). The bread is a quick bread. I’m not great at making quick breads, but this one turned out pretty good. It’s very moist and reminds me of gingerbread. It’s got chopped pecans and crystalized ginger inside. I think next time I’ll leave out the pecans.
It smelled SO good while it was baking. The hard part was waiting for it to cool so we could slice it. Larry and I both really like it. I’d like to try it with some honey on top. Or cream cheese.

• Cream Cheese & Molasses Bread (King Arthur Flour Whole Grain Baking, p. 55)