Molasses Brown Bread Recipe
Deeply aromatic, moist brown bread with rich molasses notes and a hearty, wholesome texture that pairs perfectly with soups or simply enjoyed with butter.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g whole wheat flour</li><li class="ingredients-single-item">125g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">360ml warm water (about 43°C/110°F)</li><li class="ingredients-single-item">80ml molasses (blackstrap or fancy)</li><li class="ingredients-single-item">30ml vegetable oil</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">10g unsalted butter, for greasing</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) round baking pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the warm water (43°C/110°F - use a thermometer to check as this temperature is perfect for activating yeast without killing it) with the molasses in a large bowl. The warmth helps dissolve the thick molasses while preparing the perfect environment for your yeast. Sprinkle the yeast over this mixture and let it stand for 5-10 minutes until foamy, which confirms your yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While waiting for the yeast to activate, whisk together the whole wheat flour, all-purpose flour, and salt in a separate bowl. This pre-mixing ensures even distribution of salt, which can inhibit yeast if they come into direct contact too early.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the yeast mixture is foamy, add the vegetable oil and stir well. The oil will help create a tender crumb in your finished bread. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms. Don't worry if it seems sticky at this stage - that's exactly what we want!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should spring back slowly when pressed with your finger. If using a stand mixer, use the dough hook on medium-low speed for 5-7 minutes. The gluten development during this step gives your bread structure while still allowing for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size. The molasses provides extra food for the yeast, which contributes to a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Shape the dough into a round loaf and place it in a well-buttered 23cm (9-inch) round baking pan. Cover again and let rise for another 30-45 minutes until it's puffy and nearly reaches the top of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the bread is on its second rise, preheat your oven to 190°C (375°F). Position a rack in the middle of the oven for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before baking, use a sharp knife to score the top of the loaf with a shallow "X" or a few parallel lines. This allows the bread to expand properly during baking and creates that beautiful artisanal look.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the bread for 40-45 minutes until deep brown and hollow-sounding when tapped on the bottom. If the top browns too quickly, loosely cover with aluminum foil for the remaining baking time. The internal temperature should reach 88-93°C (190-200°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and turn the bread out onto a wire rack to cool completely before slicing. This cooling period is crucial as it allows the crumb structure to set properly - cutting too soon will result in a gummy texture. Be patient for at least 1 hour, though I know it's tempting to dive right in when your kitchen is filled with that incredible molasses bread aroma!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use honey instead of molasses in brown bread?
While you can substitute honey for molasses, you'll lose the distinctive deep colour and rich flavour that defines traditional brown bread. Honey creates a lighter loaf with a milder sweetness. If substituting, consider adding 1 tablespoon of cocoa powder for colour.
Why is my homemade brown bread too dense or heavy?
Dense brown bread usually results from insufficient rising time, under-activated yeast, or too much flour. Ensure your yeast froths properly before adding flour, don't rush the rising processes, and measure ingredients precisely. The dough should feel tacky but not dry when kneading.
How long does freshly baked molasses bread stay fresh?
Freshly baked molasses bread stays good at room temperature for 2-3 days when stored in an airtight container or wrapped in cling film. For longer storage, freeze sliced bread for up to 3 months. The molasses naturally helps retain moisture, giving it a longer shelf life.
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