Molasses Bread {Outback Knock-off}
User Reviews
4.6
Molasses Bread {Outback Knock-off}
Description
This Molasses Bread recipe blends warm water, instant yeast, unsulphured molasses, unsweetened cocoa powder, oil, honey, salt, vital wheat gluten (optional), and a mixture of white whole wheat and all-purpose flours. The inclusion of molasses contributes a mild rich sweetness and dark color, while cocoa powder adds subtle depth without dominating the flavor.
The dough is kneaded until it is soft and slightly tacky but no longer sticky, then left to rise in a greased bowl until doubled in size. After rising, the dough is punched down and divided into three loaves or shaped as desired. Oats are sprinkled on top mainly for visual appeal and slight texture but can be omitted.
The bread yields a loaf with a tender, chewy crumb and a slightly sweet flavor profile, great for sandwiches, toast, or serving alongside meals. Different oils such as olive, avocado, or vegetable oil can be used based on preference, and vital wheat gluten enhances the softness and chewiness, though bread flour can be used as an alternative to gluten.
This recipe can be adapted to make rolls or various loaf sizes by adjusting the shaping and baking time accordingly.
Ingredients
- 2 ½ cups water about 110 degrees, warm
- 1 ½ tablespoons instant yeast
- ⅓ cup unsulphured molasses 1 tablespoon
- 2 tablespoons unsweetened natural cocoa powder
- 3 tablespoons oil see note
- ⅓ cup honey
- 2 teaspoons salt
- 3 tablespoons vital wheat gluten optional - see note
- 3 cups white whole wheat flour
- 3 to 4 to 4 cups all-purpose flour
- 2 to 3 to 3 tablespoons butter melted
- old-fashioned oats for sprinkling
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl with a wooden spoon if powering through this by hand), combine the water, yeast, molasses, cocoa powder, oil, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. Mix until combined.
- With the mixer running, slowly add the rest of the whole wheat flour. Start adding the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 5-7 minutes (about 10-15 if kneading by hand). The dough should be soft and slightly tacky but shouldn't leave a lot of residue on your fingers if you grab a piece.
- Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled, 1-2 hours.
- Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on parchment-lined or lightly greased baking sheets (I fit two loaves on one large, rimmed 11X17-inch baking sheet and the third loaf on another baking sheet). Lightly cover with greased plastic wrap or a light towel and let rise until puffy and doubled in size. Optional: right before baking, using a very sharp razor, knife or bread-slashing lame (I use this one from King Arthur Flour), cut three deep slashes in the top of each loaf.
- Preheat the oven to 375 degrees F. Bake the loaves for 25 minutes. Remove from the oven and lightly brush with about a tablespoon of butter. Sprinkle with the oats and bake for another 5-7 minutes.
Notes
- Various oils like olive, avocado, or vegetable oil can be used interchangeably in this recipe.
- Vital wheat gluten is optional but recommended for a softer, lighter, and chewier loaf; alternatively, bread flour can replace some all-purpose flour and omit gluten.
- You can use all white flour if whole wheat is unavailable; all whole wheat may require extra kneading to develop gluten.
- Oats are mostly decorative and can be omitted if preferred.
- This dough works well for making rolls (12–14) or loaves of different sizes by adjusting shaping and baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Slices (2-3 loaves, depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 164kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 206mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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