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Slices of delicious Molasses Brown Bread with a whole loaf in the background, topped with oats, on a white plate.
Daniel

Hearty Molasses Brown Bread

This traditional Molasses Brown Bread features a delightful balance of whole wheat and all-purpose flours, sweetened with dark molasses for a distinct, comforting flavor. Perfect for sandwiches, toast, or alongside a hearty stew.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Bread, Breakfast, Side Dish
Cuisine: American, Comfort Food
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 1/2 cups Warm water 105-115°F / 40-46°C
  • 1/2 cup Molasses unsulphured dark molasses
  • 2 tablespoons Olive oil or other neutral oil
  • 2 1/4 teaspoons Instant yeast 1 standard packet
Dry Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 1/2 cups Whole wheat flour
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Baking soda

Equipment

  • Large Mixing Bowl
  • 9x5 inch Loaf Pan
  • Measuring cups and spoons
  • Wire cooling rack
  • Stand mixer (optional, with dough hook)

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the warm water, molasses, olive oil, and instant yeast. Stir gently and let sit for 5 minutes until the yeast becomes foamy, indicating it's active.
  2. In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking soda until well combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer (fitted with a dough hook) until a shaggy dough forms and all ingredients are incorporated.
  4. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
  5. Lightly grease the mixing bowl. Place the kneaded dough back into the bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
First Rise
  1. Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Shape and Second Rise
  1. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Flatten the dough into a rectangle, approximately 9x12 inches. Roll the dough up tightly from one of the longer sides, pinching the seam closed firmly. Tuck the ends under to create a neat loaf shape.
  2. Lightly grease a 9x5 inch loaf pan. Place the shaped dough, seam-side down, into the prepared pan. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel.
  3. Let the loaf rise in a warm place for another 30-45 minutes, or until it has nearly doubled in size and looks puffy.
Bake the Bread
  1. During the last 15 minutes of the second rise, preheat your oven to 375°F (190°C).
  2. Bake the bread for 35-40 minutes, or until the crust is deeply browned and an instant-read thermometer inserted into the center of the loaf reads 200-210°F (93-99°C). If the top begins to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
Cool
  1. Remove the baked loaf from the oven and immediately transfer it from the pan to a wire cooling rack. Allow the bread to cool completely before slicing, which takes about 1-2 hours. Cooling completely is crucial for developing the proper texture and flavor.

Notes

For best results, use unsulphured dark molasses, which provides a rich, sweet flavor without being overly bitter. Blackstrap molasses can be used for a more intense and slightly robust flavor, but may result in a denser loaf. Store leftover Molasses Brown Bread tightly wrapped at room temperature for up to 3-4 days, or freeze for up to 3 months for longer storage. This bread is excellent toasted with butter, as a base for hearty sandwiches, or served alongside soups and stews.