Molasses Whole Wheat Bread
This bread is sweet and tender, but it can be taken even further with the addition of plumped dried fruits for a hint of sweetness. For a change of pace, try adding currants, raisins, or dates before the bread flour is added.
Serves: 10Hands-on: 20 minutesTotal: 3 hours 40 minutesDifficulty: Easy
- 1 3⁄4 cups plus 1 Tbsp. warm water
- 1⁄2 cup brown sugar, divided
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1⁄4 cup molasses
- 2 Tbsp. butter
- 1 cup whole wheat flour
- 1 Tbsp. plus 1⁄4 tsp. kosher salt, divided
- 4 cups bread flour
- 1 large egg
- In a large bowl, combine 1 3⁄4 cups water, 1 tablespoon brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add remaining brown sugar, molasses, butter, whole wheat flour, and 1 tablespoon salt; stir to combine. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8 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 a 9-by-5-inch loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface, shape into an oblong loaf, and place into prepared pan, seam-side down. Set aside to proof for 30 minutes. Preheat oven to 350°F.
- Whisk egg with a tablespoon of water and remaining 1⁄4 teaspoon salt. Brush gently onto the top of the risen loaf. Bake until golden brown and hollow sounding, about 40 minutes. Cool completely on a rack.