Molasses Brown Bread Loaf Recipe
This molasses brown bread is soft and so flavorful. It reminds me of the brown pumpernickel bread from The Cheesecake Factory. This is so much like pumpernickel bread but without the rye flour.
Servings 2 bread loaves
Equipment
- Kitchen Aid or Bosch Mixer
Ingredients
- 350 g warm water 1.5 cups
- 70 g honey 1/4 cup
- 60 g dark molasses 4 tbsp
- 50 g dark brown sugar 1/2 cup
- 20 g cocoa powder 3 tbsp
- 10 g salt .5 tbsp
- 250 g whole wheat flour 2 cups
- 300 g bread flour 2 1/4 cups
- 2 tbsp room temperature butter
- 15 g active dry yeast 3 tsp
Instructions
- Start by adding all the wet ingredients including the cocoa powder, water, honey, molasses, yeast and brown sugar to your mixer. Use your dough hook to mix. Next add your flours and salt.
- Once the dough is combined, knead the butter into the dough either by hand using a stand mixer. If mixing by hand you will knead to hand knead for apx 20 min. If you are doing it in a stand mixer, let it knead for 8-10 minutes.
- Let it sit and rise in a warm spot until doubled in an closed container. This can take up to two hours because the dough is enriched. Once it has risen, divide it into 2-3 equal balls depending on the size of your bread pans. Roll each out into a rectangle approximately 8 inches wide. Roll it up and pinch the ends together. Make sure to end of the roll is sealed underneath the loaf.
- Place the loaf in a greased loaf pan. Spray the top of the dough with water and sprinkle with oats. Cover the pans and let them rise until they have doubled.
- Bake for approximately 30 minutes. It is hard to tell with this kind of bread when it is done. Check the bottom of the bread and if it is getting dark it is time to remove it from the oven. The oats will also start to loo toasty.
- Remove from the oven and allow them to cool for 20 minutes before cutting and enjoying. East with a pat of butter and share!