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Sourdough Molasses Bread (Cheesecake Factory Bread)

This sourdough molasses 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.
Course bread
Cuisine American
Keyword molasses bread, sourdough bread, sourdough molasses bread
Servings 2 loaves

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.