recipe from Lisa @ The Cutting Edge of Ordinary - original recipe - Mark Bittman
Yield – 1 loaf.
1 2/3 cup buttermilk or plain yogurt * don't have buttermilk on hand, no problem, see note.
2 ½ cups (about 12 ounces) whole wheat flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
½ cup molasses
Heat oven to 325. Grease an 8x4 inch or 9x5 inch loaf pan, preferably nonstick. I use parchment in the pan too, but that's optional.
Mix together all the dry ingredients. I put mine in a big bowl and whisk it to combine. Stir molasses into the buttermilk. Stir liquid into dry ingredients (just enough to combine – don’t over mix!!) Pour into loaf pan. Bake until firm and a toothpick inserted into the center comes our clean. My bread was done in 45 minutes, yours could take longer, but check it at the 45 minutes mark. Cool on rack for 15 minutes before removing from pan.