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Molasses Whole Wheat Bread Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 2 hours 45 minutes
  • Yield: 20 servings (2 loaves)
  • Diet: Vegetarian

Description

This Molasses Whole Wheat Bread recipe yields a soft, slightly sweet, and wholesome loaf made with whole wheat flour and enriched with molasses for a rich flavor. Perfect for sandwiches or toast, this bread features a tender crumb and a soft crust, achieved by brushing melted butter after baking. The recipe includes detailed instructions for both mixer and hand kneading methods, making it accessible for all bakers.

Ingredients

Liquid Ingredients

  • 1 1/2 cups water (110℉)
  • 1 cup whole milk (warmed to 110℉)
  • 1/2 cup Grandma’s unsulfured molasses
  • 1/2 cup butter (melted and cooled to room temperature)

Dry Ingredients

  • 1 1/2 tablespoons active dry yeast
  • 1/3 cup vital wheat gluten
  • 5 2/3 cups white whole wheat flour (may need up to 1 cup more)
  • 2 teaspoons kosher salt

Instructions

  1. Activate Yeast: In a bowl, combine molasses, active dry yeast, and warm water (110℉). Let stand for 5 minutes or until the mixture begins to foam, indicating the yeast is active.
  2. Prepare Milk and Butter: Melt the butter and add it to the warm milk, ensuring the mixture is cooled to 110℉ to prevent killing the yeast during mixing.
  3. Mix Yeast and Flour: Add 2 cups of the whole wheat flour to the yeast mixture and stir until well blended. Let this mixture stand for 30 minutes to improve the dough’s texture (optional but recommended).
  4. Switch to Kneading Hook: After the rest time, switch the mixer to the kneading hook attachment.
  5. Add Remaining Ingredients: Add the milk and butter mixture, salt, vital wheat gluten, and 1 cup of flour to the yeast mixture.
  6. Knead Dough with Mixer: Begin kneading on medium speed, gradually adding flour a half cup at a time until the dough forms a smooth, elastic ball that is only slightly sticky. This usually requires a little more or less than specified flour. Knead for about 8 minutes until dough is smooth and elastic.
  7. Alternative Hand Kneading: If kneading by hand, add enough flour to make a sticky but cohesive dough, turn it onto a floured surface, and knead for about 15 minutes, adding flour gradually, until smooth and slightly sticky.
  8. First Rise: Lightly oil the dough ball and place it in an oiled bowl. Cover with a clean towel and allow to rise in a warm spot or warming oven until nearly doubled in size—about 1 hour in warm seasons, 2 hours in winter. The dough is ready when a finger poke leaves a lasting dent.
  9. Shape Loaves: Gently punch down the dough to deflate, knead lightly by hand, then divide into two equal balls.
  10. Form Loaves: Shape each ball into a smooth log and place them into greased 9×5 inch glass bread pans.
  11. Second Rise: Let the dough rise again in the pans until the tops of the loaves are rounded and extend above the edges of the pans, about 45 minutes.
  12. Bake: Preheat the oven to 375℉. Bake the loaves for 30 minutes or until the bread sounds hollow when tapped on the bottom.
  13. Soft Crust Finishing: Immediately brush the tops of the hot loaves with melted butter. Turn the bread pans on their sides, cover with a towel, and let cool for 5 minutes on this side, then repeat for the other side.
  14. Cool Completely: Carefully remove the bread from the pans and allow to finish cooling under a towel before slicing.

Notes

  • The optional 30-minute rest after mixing the yeast and 2 cups of flour improves the bread’s texture.
  • Kneading times differ between machine (about 8 minutes) and hand kneading (about 15 minutes).
  • The amount of flour needed may vary depending on humidity and flour type; add gradually to achieve a smooth, elastic dough.
  • Brushing with butter after baking helps keep the crust soft.
  • Ensure all liquids are at the right temperature (110℉) to properly activate yeast without killing it.
  • Using glass bread pans yields even baking and easy loaf removal.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/molasses-whole-wheat-bread-recipe/