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Sweet Molasses Brown Bread Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 2-3 loaves (about 36 slices)
  • Diet: Vegetarian

Description

This Sweet Molasses Brown Bread recipe offers a rich, flavorful loaf, combining the deep sweetness of molasses and honey with the wholesome texture of whole wheat and bread flours. Enhanced with a touch of cocoa powder and topped with old-fashioned oats, this bread is perfect for breakfast or an afternoon snack, delivering a soft crumb with a slightly tacky, tender finish.

Ingredients

Wet Ingredients

  • 2 1/2 cups warm water
  • 1/3 cup molasses
  • 3 Tablespoons vegetable oil
  • 1/3 cup honey
  • 3 Tablespoons salted butter (melted, for brushing)

Dry Ingredients

  • 1 1/2 Tablespoons instant yeast
  • 2 Tablespoons natural unsweetened cocoa powder
  • 2 teaspoons table salt
  • 3 cups (423g) whole wheat flour
  • 3-4 cups (423g to 564g) bread flour
  • Old-fashioned oats (for sprinkling on top)

Instructions

  1. Mix Wet and Initial Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, instant yeast, molasses, cocoa powder, vegetable oil, honey, salt, and 2 cups of the whole wheat flour. Mix until the ingredients are well incorporated.
  2. Knead the Dough: With the mixer running, gradually add the remaining flours, starting with the remainder of the whole wheat flour followed by the bread flour, until the dough pulls away from the sides of the bowl. You may not require the entire last cup of flour. Knead the dough for 5 to 7 minutes until it becomes soft and slightly tacky to the touch.
  3. First Rise: Transfer the dough to a large, lightly greased bowl. Cover it with plastic wrap sprayed lightly with cooking spray, or a light dish towel, and let the dough rise until doubled in size, typically 1 to 2 hours.
  4. Shape the Loaves and Second Rise: Gently punch down the risen dough and divide it into two or three equally sized portions depending on the desired loaf size. Shape each portion into a tight oval loaf and place on parchment-lined baking sheets with enough space between loaves for rising. Lightly cover with plastic wrap treated with cooking spray or a towel. Allow the loaves to rise again until doubled and puffy, approximately 45 to 60 minutes. Optionally, make three slashes across the top of each loaf with a bread lame or sharp knife before baking.
  5. Bake and Finish: Preheat your oven to 375°F (190°C). Bake the loaves for 25 minutes. Remove the tray from the oven, brush the loaves lightly with melted butter, sprinkle with old-fashioned oats, and return to the oven for an additional 5 to 7 minutes until the loaves are nicely browned and fully cooked. Allow the bread to cool completely before slicing.

Notes

  • If you do not have a stand mixer, you can knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic.
  • Use warm water (about 105°F/40°C) to activate the yeast properly without killing it.
  • The cocoa powder adds depth and color but does not make the bread taste chocolatey.
  • The bread is best stored in an airtight container and can be frozen for up to 3 months.
  • For a softer crust, brush the loaves with melted butter right after baking.
  • Adjust flour quantity depending on humidity and flour type to achieve the right dough consistency.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sweet-molasses-brown-bread-recipe/