Sweet Molasses Brown Bread
User Reviews
4.9
Sweet Molasses Brown Bread
Description
Sweet Molasses Brown Bread mixes whole wheat and bread flours with warm water, molasses, honey, cocoa powder, salt, yeast, and vegetable oil, creating a dark, sweet dough. The addition of cocoa powder provides subtle depth without making the bread taste like chocolate. After mixing and kneading until soft and slightly sticky, the dough rises for 1-2 hours until doubled.
Once risen, the dough is divided into two or three loaves shaped into tight ovals and placed on parchment-lined baking sheets. Sprinkling old-fashioned oats on top adds texture and a rustic look, though the oats can fall off when slicing. Baking the loaves results in a tender crumb and slightly chewy crust with a pleasant sweetness from the molasses.
This bread is suitable for slicing into sandwich loaves or forming smaller rolls by adjusting portion size and baking time. Its sweetness and hearty flour blend make it a good match for breakfast or lunch sandwiches.
The recipe notes mention that shaping into rolls or mini-loaves is an option and that oats primarily add to appearance and texture. Slight adaptation is made from its source.
Ingredients
- 2 1/2 cups water warm
- 1 1/2 Tablespoons instant yeast
- 1/3 cup molasses
- 2 Tablespoons unsweetened cocoa powder natural
- 3 Tablespoons vegetable oil
- 1/3 cup honey
- 2 teaspoons table salt
- 3 cups whole wheat flour 423g
- 3-4 cups bread flour 423g to 564g
- 3 Tablespoons butter melted, salted
- old-fashioned oats for sprinkling on top
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, molasses, cocoa powder, oil, honey, salt, and 2 cups of the whole wheat flour. Mix until combined.
- With the mixer running, gradually add the rest of the flour starting with the whole wheat, then adding the bread flour until the dough pulls away from the sides of the bowl (you may not need the last cup of flour). Knead for 5-7 minutes. The dough should be soft and slightly tacky.
- Transfer the dough to a large, lightly greased bowl, then cover with a sheet of plastic wrap lightly sprayed with cooking spray, or cover with a light dish towel. Let rise until doubled in size, 1-2 hours.
- Punch down the dough and divide into two or three evenly-sized pieces (depending on how large you want your loaves). Shape into tight oval loaves and place onto parchment-lined baking sheets, making sure they have space to rise without touching each other. Lightly cover with plastic wrap lightly sprayed with cooking spray or a light dish towel and let rise again until puffy and doubled in size (another 45-60 minutes). Right before baking, you can use a very sharp razor, knife or bread-slashing lame to cut three slashes across the top of each loaf, if desired.
- Preheat the oven to 375°F. Bake the loaves for 25 minutes. Remove from the oven and lightly brush with the melted butter, then sprinkle with the oats and bake for another 5-7 minutes, until browned and cooked through. Cool before slicing.
Notes
- Sprinkling oats on top adds a rustic texture but expect some to fall off when slicing.
- You can shape the dough into smaller rolls or mini-loaves; adjust baking time accordingly.
- The recipe is slightly adapted from Mel's Kitchen Cafe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 140mg | 6% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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