This excellent bread needs no kneading, and its good for two or even three days after baking.
Trivia:Molasses was the sweetener of choice in the days before refined sugar was available.
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Black Bread Sourdough Recipe
2 cups buttermilk
1 cup milk
1/2 cup dark molasses
1/2 cup light molasses
3/4 cup Sourdough Starter
3 1/2 cups all-purpose flour
3 cups whole-wheat flour
1 tablespoon baking soda
Turn the oven on to 350 °. Mix together the buttermilk, milk, eggs, molasses and sourdough starter. In a separate bowl, sift the dry ingredients together. Add the flour mixture to the sourdough mixture slowly, mixing well at each addition. Grease two nine inch by five inch bread pans like the SilverStone Simply Baking 9-by-5-Inch Loaf Pan and pour the mixture into them.
Let your black bread sourdough recipe stand for about twenty minutes then bake until done. This takes about fifty minutes, but test with a toothpick.