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Sweet Molasses Brown Bread Recipe

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3.9 from 14 reviews

This Sweet Molasses Brown Bread recipe combines the rich flavors of molasses and cocoa powder with wholesome whole wheat and bread flours to create a soft, slightly sweet, and deeply flavored loaf. The addition of honey and molasses adds a delightful sweetness and moisture, while the buttery oat topping provides a lovely texture and appearance. Perfect for breakfast toast or sandwiches, this bread is made using traditional yeast fermentation and baked to golden perfection.

  • Total Time: 1 hour 45 minutes
  • Yield: 36 servings (2 to 3 loaves)

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)

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. Combine Initial 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 all ingredients are combined and form a rough dough.
  2. Add Remaining Flours and Knead: With the mixer running, gradually add the remaining whole wheat flour followed by the bread flour until the dough pulls away from the sides of the bowl. You may not need the entire last cup of flour. Knead the dough for 5-7 minutes until it is soft and slightly tacky.
  3. First Rise: Transfer the dough to a large, lightly greased bowl. Cover with plastic wrap sprayed lightly with cooking spray or a clean dish towel. Let the dough rise in a warm place until doubled in size, about 1 to 2 hours.
  4. Shape and Second Rise: Punch down the dough and divide it into two or three equal pieces depending on desired loaf size. Shape each piece into tight oval loaves. Place the loaves on parchment-lined baking sheets ensuring enough space between them. Cover loosely with plastic wrap lightly sprayed with cooking spray or a dish towel and let them rise again until puffy and doubled, approximately 45 to 60 minutes. Before baking, optionally slash three cuts across the top of each loaf with a sharp knife or bread lame for decoration and controlled rising.
  5. Bake and Finish: Preheat the oven to 375°F (190°C). Bake the loaves for 25 minutes initially. Remove from the oven and brush the tops lightly with melted butter, then sprinkle the oats evenly over them. Return the loaves to the oven and bake for an additional 5 to 7 minutes until golden brown and cooked through. Allow to cool completely before slicing.

Notes

  • Use warm water (around 110°F/43°C) to activate the yeast properly without killing it.
  • The cocoa powder adds a subtle depth of flavor and enhances the color of the bread.
  • The dough should be soft and slightly tacky but not overly sticky; adjust flour quantity accordingly.
  • Allowing the dough to rise sufficiently ensures a light and airy texture.
  • Sprinkling oats on top adds texture and a rustic appearance.
  • Letting the bread cool completely is important for slicing to prevent a gummy texture.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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