Looking for a healthier bread recipe? This whole wheat molasses recipe turns out light and tender loaves with just a hint of sweetness. Great for sandwiches and toast.
This Molasses Whole Wheat Bread is a rock star when it comes to sandwich making. It holds up to most anything you can throw at it.
The molasses in the recipe gives you a beautiful brown bread, but it doesn’t make it sweet. If you use a really dark molasses like blackstrap you’ll get a darker color and a deeper, richer flavor.
Irish Brown Soda Bread With Molasses The Bossy Kitchen
Put the water, molasses, dry milk, salt, yeast, butter, 1 cup whole wheat flour, & 1 cup unbleached flour in the bowl of a stand mixer.
Add the other 1 1/2 cups of the whole wheat flour to the mixture and beat on high speed again for 3 minutes.
Switch to the dough hook and gradually add the remaining flour a little at a time just until it forms a rough ball on the dough hook.
Mennonite Girls Can Cook: Molasses Wheat Bread
You can turn it out onto a lightly floured surface to knead, or continue kneading in the mixer. Knead for 8 minutes until the dough is elastic, added flour sparingly if needed to keep the dough from sticking.
Now butter a large bowl. Shape the dough into a ball and put in the bowl, turning it over to butter the top.
Cover with a damp bread cloth or plastic wrap and allow to rise until doubled in a warm place. That should take about an hour.
Whole Wheat Molasses Quick Bread
After the first rise, punch the dough down and form into a ball. Cut the ball in half and form 2 loaves.
Form the loaves by flattening out the dough ball and rolling the dough into a log. Tuck the ends under and pinch the dough together to seal it.
Let rise until the dough is 1/2 to 1 inch above the top of the loaf pans. That should take about 45 minutes.
Old Fashioned Molasses Bread Recipe
This whole wheat bread recipe freezes beautifully. You can freeze it whole or slice it first. I like to freeze it sliced because it’s really handy to pull out a few slices at a time as they’re needed.
Absolutely! You can freeze the loaves whole or already sliced. Just put in a zip top freezer bag and toss in the freezer.
To thaw a whole loaf simply remove it from the freezer and let it thaw on the counter top. For individual slices, I usually just pop them into the toaster.
Maple Oat Sourdough Sandwich Bread
Yes you can! To slow the rise you can put the bread dough in the refrigerator for 3 to 5 hours. Then continue with the directions above.
Absolutely! To freeze the bread dough, after the first rise form the bread loaves and put them on a cookie sheet and set that in the freezer. Once the loaves are set, transfer them to an airtight container or freezer bag. The loaves will last several months in the freezer.
To bake, remove a loaf from the freezer and put it into a prepared loaf pan. Cover it with plastic wrap or a damp bread cloth. It will need to thaw first and then double in size before baking, 2 1/2 to 3 hours depending on how warm your kitchen is.
Yogurt And Molasses Bread With Walnuts And Dried Figs
Serving: 1 loaf Calories: 1515 kcal Carbohydrates: 266 g Protein: 48 g Fat: 32 g Saturated Fat: 17 g Cholesterol: 76 mg Sodium: 3792 mg Potassium: 1772 mg Fiber: 21 g Sugar: 45 g Vitamin A: 824 IU Vitamin C: 3 mg Calcium: 465 mg Iron: 9 mg
Celebrating Good Food At Bramble Wine Cottage we believe that life is worth celebrating We believe that there is freedom in traditional self-reliance We believe in REAL FOOD full of flavor not additives Because life is too short for food that's not worth celebrating!100% Whole Wheat Bread with Molasses has a nutty whole wheat flavour and sweet overtones of molasses. I'm not a 100% Whole Wheat Bread type of girl and especially whole wheat bread made with molasses. Mom always put molasses in her whole wheat bread and I hated it as a child. There was nothing I hated more than that awful bread toasted and served with a fried or boiled egg or possibly even worse was an egg salad sandwich made with it. And then there was the supper of baked beans, which I disliked, and the molasses bread. Worst supper ever, ha, ha. With the eggs and toast I could at least eat the egg and play around with the bread but with the beans and bread I had nothing I liked on my plate. Such a sorry plight. No one gave me sympathy. Mom and Heather loved the bread and everyone but me loved the baked beans. Dad would tell me to listen to mom so I had no recourse but choke down the food.
Well, that was then. How things change as one grows older. When I spied this recipe on the side of the flour bag I knew I'd make it because of the molasses and because this Robin Hood Best for Bread Whole Wheat Flour is great. No more heavy whole wheat bread if you use a good bread flour. (This is not a paid endorsement. It's just good flour for bread.)
Wholewheat & Molasses
The taste of the bread brings me right back to my childhood and that kitchen on Cook Street where I was not allowed to refuse my supper because I didn't like it. They aren't unpleasant memories. They make me smile when I think back to those days. So here's a good recipe for 100% Whole Wheat Bread made with molasses in memory of my mother who always knew if I ate enough of the stuff I'd eventually like it.
Add the water, sugar and yeast to the bowl. Then add 3 cups flour, molasses, butter and salt and beat on low to form an elastic dough. Add remaining flour to form a soft but not sticky dough. Place in oiled bowl to rise double in size. Follow instructions #1-6 above for a good batch of bread dough.
Divide the dough into two equal portions and form into loaves. See #8 above. You can see the flour I used in the background. I just love the way this flour mixes up a great loaf of bread.
Molasses Wheat Bread
Place the loaves into two well greased bread pans. See #9 above. I used a narrow and longer pan for one of the loaves because I wanted smaller slices to serve in place of dinner rolls.
Bake in a 375 degree preheated oven 30 minutes. Remove from pansand let cool on baking rack. Butter tops while still hot. See #11 above.
These loaves were baked at 400 degrees and were very deep brown and almost burned. I lowered the temperature to 375 degrees for the next batch and the results were better.
Quick Molasses Brown Bread
Here are the traditional Newfoundland 3-bun loaves which were baked at 375 degrees for 35 minutes. The original recipe calls for a 400 degree oven but I found the loaves almost burned at that temperature--know your oven!
Sweet with molasses and nutty with whole wheat. The bread slices beautifully for sandwiches or toast or how about slathered in butter to go along with a big bowl of baked beans.
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