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Molasses Brown Bread Recipe

Molasses Brown Bread Recipe

By What’s Baking

Rich, subtly sweet molasses brown bread with a tender interior and rustic crust, perfect for slathering with butter or enjoying alongside hearty soups.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
A rustic overhead shot of thick slices of dark brown bread arranged on a weathered wooden board, with one piece topped with a glistening pat of melting butter. Soft natural lighting highlights the bread's moist, dense crumb and glossy, slightly caramelized crust. A small jar of amber molasses and scattered whole wheat grains create visual context, while a vintage linen napkin adds textural contrast. Steam visibly rises from the freshly cut surface, emphasizing the bread's warmth and homemade appeal, with the deep caramel tones of the molasses-infused loaf creating a rich, inviting color palette.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">10g instant yeast (1 packet)</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">80ml molasses (black treacle)</li><li class="ingredients-single-item">40g butter, melted and cooled</li><li class="ingredients-single-item">350ml warm water (about 40°C)</li><li class="ingredients-single-item">15ml vegetable oil for greasing</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9" x 5") loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by lightly oiling your loaf pan and set it aside. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt. Whisk them together to ensure even distribution of ingredients, particularly the yeast which needs to be well incorporated for an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate medium bowl, mix together the warm water, molasses, and melted butter. The water temperature is crucial here – aim for 40°C (104°F), which is warm to touch but not hot, as excessive heat can kill the yeast. The molasses will create both a deep color and distinctive flavor while adding moisture to the finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the molasses mixture. Stir with a wooden spoon until the dough comes together. It will look slightly sticky and shaggy at this point – that's perfect! Molasses bread dough is typically a bit stickier than regular bread dough due to its higher sugar content.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough will become less sticky as you work it. Don't be tempted to add too much extra flour, as this can make the bread dense. When properly kneaded, the dough should spring back slowly when poked with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. This slow fermentation develops both flavor and texture in your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. On a lightly floured surface, shape the dough into a loaf by patting it into a rectangle about the length of your loaf pan, then rolling it up tightly, pinching the seam to seal. Place the dough seam-side down in your prepared loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the pan again and allow the dough to rise for another 30-45 minutes, or until it has risen about 2.5cm (1 inch) above the rim of the pan. Meanwhile, preheat your oven to 190°C (375°F). The second rise is crucial for developing a light texture in the finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the bread for 40-45 minutes until deeply browned and hollow-sounding when tapped on the bottom. If you have a digital thermometer, the internal temperature should reach 90-95°C (195-205°F). The deep color isn't burning – it's the caramelization of the molasses, which creates that characteristic rich flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bread from the oven and immediately turn it out onto a wire rack to cool. If it sticks, run a knife around the edges to loosen. For a softer crust, brush the top with a little melted butter while still hot. Allow the bread to cool for at least 1 hour before slicing – cutting too soon can make the texture gummy.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 187 calories
🥑 Fat: 2 g
🧈 Saturated Fat: 0.5 g
🍞 Carbohydrates: 38 g
🍭 Sugar: 12 g
🍗 Protein: 5 g
🫀 Cholesterol: 2 mg
🧂 Sodium: 290 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I substitute blackstrap molasses in brown bread?

Blackstrap molasses can be substituted but will produce a more bitter, intense flavour than regular molasses. If using blackstrap, consider reducing the amount by about 25% and potentially adding 1-2 tablespoons of honey or brown sugar to balance the stronger taste.

Why is my homemade brown bread dense instead of fluffy?

Dense brown bread typically results from insufficient kneading, not enough rising time, or adding too much flour during kneading. Ensure you knead for the full 8-10 minutes, allow complete doubling during both rises, and resist adding excess flour to the sticky dough.

What's the best way to store fresh-baked molasses bread?

Store completely cooled molasses bread in an airtight container or wrapped tightly in cling film at room temperature for up to 3 days. For longer storage, slice the bread first, then freeze in a freezer bag for up to 3 months, removing slices as needed.

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