Incredible and Soft Sourdough Molasses Bread
If you are just hearing of this sourdough molasses bread and are wondering what it is, the closest I can compare it to, is a pumpernickel bread. You know that brown bread they serve at The Cheesecake Factory? Its just like that! The great thing about it is that you wont need any special flours to make it! Traditional pumpernickel bread calls for rye flour, and often times I am out of that, but I still want to make that dark, flavorful bread you still can! Let me share with you how to make it.
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Now, since this sourdough molasses bread does not call for rye, there are a few additions that I think make it so flavorful and have a soft tender crumb. I prefer to bake this in loaf pans, as it gives it a nice sandwich style loaf.
Some of the ingredients in this molasses bread are….Molasses…shocking right? It also has dark brown sugar(or regular) honey, whole wheat flour, white bread flour, and butter.
Because of these ingredients, it is more of an enriched dough. But, I promise you, the additions are totally worth it.
I crave this bread often. Its so different from standard breads or sourdough breads. The flavor is so unique as well, with a touch of sweetness and a depth from the molasses and honey. The cocoa powder also helps with this.
I tell you, this bread has become one of my kids favorites. It surprised me, because often they lean towards a standard white bread but the tenderness of the crumb and the flavor make it irresistible.
This sourdough molasses brown bread is a great bread to indulge in. It has a sweet flavor that has many layers to it.
TOOLS YOU’LL NEED
Get the easy recipe for my Sourdough molasses bread below!
Sourdough Molasses Bread (Cheesecake Factory Bread)
Equipment
- Kitchen Aid or Bosch Mixer
Ingredients
- 150 g active sourdough starter
- 320 g] g water
- 80 g honey
- 60 g molasses
- 50 g dark brown sugar
- 20 g cocoa powder
- 10 g salt
- 275 g whole wheat flour
- 300 g bread flour
- 2 tbsp room temperature butter
Instructions
- I prefer to mix this by hand but you can easily use a stand mixer to mix this bread.
- I also prefer to mix this bread at night and let it bulk ferment overnight. You can also make it in the morning and bake it at night or let it sit overnight in the fridge and bake in the morning.
Overnight Method
- If you are planning to mix it at night this is the method you will follow.
- Start by feeding your starter in the early afternoon/late morning.
- By about 7 pm it should be ready to use. In a large bowl or stand mixer begin combining your ingredients.
- I like to add all the wet ingredients including the sourdough starter, cocoa powder, water, honey, molasses and brown sugar. Next ddd your flours and salt.
- Once the dough is combined, knead the butter into the dough either by hand or using a hand mixer. If mixing by hand, so some stretch and folds 20 minutes apart. Since it is more of a dense dough you can take it out and knead it for 1-2 minutes. Place it back in the bowl and cover. If you use a stand mixer you can knead for 5-6 minutes.
- I like to do 3-4 stretch and folds(kneading) and then cover to bulk ferment.
- Bulk ferment until almost doubled. THIS DOUGH WILL TAKE LONGER BECAUSE OF THE WHEAT FLOUR AND THE ENRICHED INGREDIENTS.
- This is why I let it bulk ferment overnight.
- In the morning, you will shape the dough into two equal loaves. Spray you pans with nonstick spray. Place them in your 4 by 8 loaf pans and cover. Proof them for 2-3 hours or until they have doubled. I use my proof setting on my oven and they proof faster. It could take longer if they sit on the counter. Once the loaves have proofed you can add the oats to the top. I have applied them prior to final proof and right before placing them in the oven. I like to spray the loaves with water and then sprinkle the oats on the top of the dough. Gently press them to the surface. (This is entirely optional, but I prefer having the oats on the bread)
- Once the loaves have proofed, place them in a preheated 400 degree oven. Bake for 25-30 minutes or until they sound hollow and start to brown.
- Remove from oven, remove from the pans and let them cool on a cooking rack. Enjoy with a pad of butter!
- Store in bread bag for up to 1 week.
The soft texture of this sourdough brown bread and the subtle sweetness from the molasses, honey and dark brown sugar gives it such a depth of flavor!
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