Wheat germ and Molasses Bread (eggless)

There is nothing like quick breads. They are amazing for snacks or breakfast, sometimes even appetizers. Gets done in a jiffy and the process is nothing to get lethargic about. They are a staple in my kitchen esp. the healthy ones. As I have insisted umpteenth times, whole grains form an important basis in my kitchen and so its not surprising that most of my quick breads are made of whole grains.

Wheat germ and Molasses Bread (eggless)
Among many of my favorites, this Wheat germ and Molasses bread is my favorite. It is rich in nutrients and it esp. tastes mind blowing the next day. It thereby keeps well and are very satisfactory - both in taste and health. The ingredients list will further what I am talking about - No all-purpose flour, no refined sweeteners and fat is trivial to be even mentioned here. This is perfect for the snack attack. This recipe is slightly modified from a Bread book that I borrowed from my neighbors
  • Cook time:
  • Prep time:
  • Yields: Makes one 9X5 inch loaf
  • 2 tbsp honey
  • 2 tbsp black strap molasses
  • 1/2 cup vegetable oil
  • 1-1/2 cups buttermilk
  • 1 cup whole wheat pastry flour
  • 3/4 cup whole wheat flour
  • 1/2 tsp salt
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup wheat germ
  • 1 tbsp wheat germ
1. Beat sweeteners and oil together.
2. Add in buttermilk
3. Sift in flours,salt and leavening.
4. Stir in wheat germ.
5. Mix the wet and dry ingredients together making sure there are no lumps. Take care not to overbeat the mixture.
6. Fill in a greased loaf pan and sprinkle the top with wheat germ. I added little too generously - well I like wheat germ.:)
7. Bake in a preheated 375 F oven for about an hour or so until done.
8. Cool it completely before removing from the pan.
9. Cut into slices and enjoy.

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By Linda Jweinat on Feb 28, 2020

Really a good tasting and nicely textured bread. I used black strap and brown rice syrup..put mostly whole wheat but a tiny bit of white because I thought it might be too heavy since I hadn't used pastry flour. I purchased a large amount of bulk wheat germ and very large molasses so those were the two ingredients I used for my recipe search. FYI I also keep powdered buttermilk mix on hand and it worked fine. Thx for a tasty brown bread.

By Wheat Germ And Molasses Bread – Baking Adventures on Sep 2, 2013

[...] wheat germ ever since I made those breakfast cookies in BC, and I love the flavor of molasses, and the picture on the recipe just looked very delicious to [...]

By Laurie on Sep 9, 2012

I made this last night. I didn't have blackstrap molasses so I took your suggestion and used 1/4 cup of what I had and skipped the honey. I also swapped out half the oil for yogurt, and along with the wheat germ on top, I sprinkled cinnamon and some demerara sugar. The bread turned out great! It's not a dessert-y bread, it's a breakfast bread or an afternoon snack with tea kind of bread, but I really like it and I had been searching for more recipes with wheat germ so this was perfect. Thank you! Delicious! I might try with the honey next time just for fun. Oh, and I blogged it too.

By ALKA on Feb 24, 2010

Hi DK! As is evident, I'm on a 'make breads" mission...well, I tried this bread today, n it came out fine(even resembling urs in the final pic:)), n it tasted yum.....but, after a few minutes of taking it out, the bread deflated....leaving me with slices the size of bread fingers rather than bread slices:( I used only whole wheat flour, and to compensate for the denseness, I added 2 full cups of curd(homemade dahi)instead of 1-1 1/2 cups of buttermilk as u mentioned. I followed the recipe otherwise to the 'T'. Plzzzzz tell me wot the problem was.... Thanx a lot!

Deflate? I am not sure how since there is nothing in this bread which makes it rise too much..a little perhaps but otherwise its pretty dense bread....I am really not sure why!!!! --DK

By Chana on Sep 30, 2009

Hi, DK: How much I've enjoyed your web pages about tasty foods that are nourishing, that are health supporting, too. Now that the weather here in USA on the Eastcoast has chilled, I've begun to think of turning on the oven once again. This recipe for a whole grain, wheat germ and molasses bread reminds me of the wonderful flour mix called Graham Flour that I bought last spring in Little India here in N.Y. The flour has wheat germ, wheat bran, and the endosperm of the grain. It was very tasty. I enjoyed though I didn't take notes on how I improvised on a the recipe, so I turn to this WHEAT GERM & Molasses W.W. bread with Graham Flour in mind and start all over again. This kind of whole wheat is also featured on the website of Royal Baking Powder recipes for baking powder biscuits and adapted for drop cookies, "muffin" pan, and stove top versions. If you try this kind of flour, I'd love to know how it goes for you, too. Again, thanks for The Chef In You! ~ Chana http://recipecurio.com/ The Royal Master Recipe For Baking Powder Biscuits - 1923 Royal Baking Powder Co.
Thank you Chana for such a sweet comment. Makes me feel so glad of all the time and effort I put in @ Chef In You. I have noticed Graham flour too at my local stores. Havent come around to using them yet. But you know what's in my shopping list the next time I go grocery shopping ;) I will surely try it out and let you know :) I checked out the site you sent me! I liked what I saw and def explore more in there..One can never get enough ideas esp. when it comes to food :) Thanks for putting in a word. Thanks once again for your kind words :) --- DK

By vini on Sep 8, 2009

Hi, I read all your recipes and like the usage of wheat flour.I have recently started baking and hence do not have much knowledge about substitution of flours..in this recipe can i substitute the whole thing with the wheat flour(the aata)..I do not get the whole wheat pastry flour and want to avoid the all purpose flour..However i have the wholemeal flour.Please give ur tips on how to make airy breads using aata..Thanks in advance
Dear Vini, You sure can use whole wheat flour instead of pastry flour. Since Pastry flour has lower gluten/protein than that of wholemeal flour, when you use the latter your end result will be little more dense than when you use pastry flour. There won't be any recipe changes per se - but I think you would require a little more liquid in this recipe than what is prescribed above. Add a little more buttermilk while mixing since with whole wheat the consistency will be hard with the above measurements. You will find the dough little stiff otherwise. Its the same in any baking recipe - whenever you substitute whole wheat with pastry flour, add a little more liquid than what is mentioned in the recipe - Hope this helps :)

By Jennie on Aug 25, 2009

It's not healthy to heat up wheat germ as the heating destroys most of it's vital nutrients.
Hi Jennie - It would be great if you could elaborate your claim with sources for others to verify. From what I have heard and read, there is no claim to the same and most often Wheat Germ are used as part of baking, even cooking process. I did some research personally and I couldn't find anything to the effect of your comment. In fact some articles go out to say that wheat germ also contains phytonutrient called L-ergothioneine, which does not get destroyed when cooking. I would appreciate a concise resource to support your claim so that I can verify the fact and incorporate accordingly in my cooking. Thanks

By fine bracelets on May 25, 2009

Great stuff. Nice to read some well written posts. A long way between them.

By Bharti on Apr 13, 2009

I love quick breads like these. It looks hearty and delish.

By Ramya Vijaykumar on Apr 12, 2009

Bread looks great have never tried the pastry flour I did notice in my breads too the taste was good when molases was added never tried buttermilk in breads b4 shouls experiment...

By ARUNA on Apr 12, 2009

Hi First time here, bread looks wonderful.....and your presentation is awesome!

By Jamie on Apr 12, 2009

DK, the bread looks really yummy. Great step by step instructions as well!

By DK on Apr 12, 2009

I dont know if you get Brown rice syrup- that would be excellent for health..but otherwise brown sugar, honey,maple syrup can also be used to substitute Molasses..i hope this helps :)

By Aparna on Apr 12, 2009

Very nice texture. What could you replace the molasses with?

By Steph on Apr 11, 2009

The bread looks really moist. I really like the tight crumb!

By Madhumathi on Apr 11, 2009

Lovely bread..The texture is awesome.

By FoodyGuru (Srimathi) on Apr 10, 2009


I have been looking at bread making the last 10 days.I liked your use age of whole wheat and unrefined sugars to make the bread. Will give this one a try for sure.Thanks for posting.

By Suparna on Apr 10, 2009

Hi DK,
healthy bread and wonderful pictorial step by step presentation.
Great to be had without guilt. Thanks for the recipe.

By DK on Apr 10, 2009

Thanks girls :)

@Pavani: if you are using light molasses then skip the honey and use 1/4 cup of the light molasses instead. Anything goes for this recipe. Will come out like a charm

By Pavani on Apr 10, 2009

Bread looks great. Can I use regular molasses instead of blackstrap molasses?

By Priya on Apr 10, 2009

Gorgeous Bread..looks prefect!!

By Trupti on Apr 10, 2009

that bread looks perfect, delicious & healthy too

By Gita's Kitchen on Apr 10, 2009

The bread looks so soft. Adding wheatgerm sounds very good DK. Very healthy bread :)

By Indhu on Apr 10, 2009

thats a very healthy recipe :)
I have slowly started including wheat germ in my diet - in granola, smoothies, etc
I too love quick breads... easy to make and can be had for a quick breakfast or snack... love this recipe:)

By Madhu on Apr 10, 2009

Like the colour and texture of the bread,very simple and yet delicious. I love wheat germ, have been using it in all kind of stuff.

By Divya Vikram on Apr 10, 2009

Havent tried my hand using wheatgerm. Looks too healhty Dhiv!

By VineelaSiva on Apr 10, 2009

Wow nice recipe dear thanx for detail explanation.