3-Grain Brown Loaf
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This dough makes a satisfying loaf perfect for sandwiches. It makes great rolls, too.
Hands-on: 30 minutesTotal: 4 hours
- 1¾ cups warm whole milk
- ¼ cup plus 1 Tbsp. molasses, divided
- 1¾ tsp. active dry yeast (1 package)
- 2 Tbsp. canola oil
- 1 Tbsp. cocoa powder
- 1 cup whole wheat flour
- 1 cup rye flour
- 1 cup rolled oats (not quick cooking)
- 1½ tsp. kosher salt
- 4 cups bread flour
- 1 Tbsp. hot water
- In a large bowl, combine milk, ¼ cup molasses, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add oil, cocoa, whole wheat flour, rye flour, and oats; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Coat two 9" × 5" loaf pans with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place into prepared pans seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes, or until dough rises above the pans. Preheat oven to 375°F.
- Combine 1 tablespoon molasses with 1 tablespoon hot water, and brush gently onto the risen dough. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove loaves from pans, and cool completely on a rack.