Molasses Wheat Bread Recipes

WHOLE WHEAT MOLASSES BREAD (BREAD MACHINE)

Steps:

• Add ingredients to bread machine pan in order suggested by manufacturer.
• Use light setting, no timer.

MOLASSES WHOLE WHEAT BREAD

Steps:

• Stir the water and yeast together in a large mixing bowl. Then stir in the vegetable oil, molasses, flour, dry milk, and salt. Stir just until the dough cleans the sides of the bowl. Cover with cling film, and let rest for 30 minutes.
• Spray your hands and a non-porous work surface with non-stick vegetable spray. Scrape the shaggy dough onto the work surface, and knead it (do not add additional flour!) until smooth -- 6-8 minutes. Form the dough into a ball.
• Quickly wash, dry, and grease the mixing bowl. Add the dough to the bowl, and then flip the dough to grease its underside. Cover the bowl with cling film and place it in a warm location until the dough doubles in volume -- about 90 minutes.
• Deflate the dough, and then transfer it to the (not-greased) work surface. Pat out and form the dough into a loaf. Put the loaf in the greased bread pan, cover loosely with cling film, and let rise until a crown forms 1 inch above the rim of the pan -- 30-45 minutes. Meanwhile, preheat the oven to 350°F.
• Bake on the middle rack in the preheated oven until until the crust browns and the center of the bread registers at least 190°F when tested with a digital thermometer -- 35-45 minutes. To avoid a too-dark crust, cover loosely with aluminum foil during final 10 minutes of baking. Cool to room temperature before slicing. As if you can wait that long.

MOLASSES WHEAT BREAD

Steps:

• Grind flax seeds in a spice mill or a clean coffee grinder until fine. Set aside. Heat oven to 375 degrees with rack in center. Lightly grease two 9-by-4 1/2-inch loaf pans with canola oil.
• In a large bowl, sift or whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt. Add canola oil, buttermilk, and molasses, and stir until well blended. Stir in wheat germ and reserved flax seeds. Divide batter evenly between the two prepared pans. Even out tops with a spatula.
• Bake until a cake tester inserted in the middle comes out clean, about 45 minutes. Remove from oven, and transfer to a cooling rack.

MOLASSES WHEAT ARTISAN BREAD

Steps:

• Stir molasses & yeast into warm water.
• Mix all ingredients except extra flour.
• Combine water mixture to dry mixture.
• Knead in additional flour as needed.
• Place in greased bowl to rise, covered with towel, for 60-90 minutes.
• Punch down dough.
• Knead briefly and form to shape desired.
• Place on large half sheet pan or cookie sheet dusted with cornmeal.
• Cover with towel and let rise another 45 minutes to 1 hour.
• Bake at 350°F for 40-45 minutes.
• Cool on rack.
• Wrap in bread sack and enjoy!

MOLASSES-OAT BRAN BREAD

Steps:

• In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
• Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
• Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

QUICK WHOLE WHEAT AND MOLASSES BREAD

Steps:

• Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
• If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add vinegar. Set aside.
• Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.

SHREDDED WHEAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.

WHOLE WHEAT MOLASSES FLAT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl.
• Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed. Divide the dough into quarters, and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet. If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later.
• Bake in the preheated oven until browned, about 15 minutes. If desired, brush the breads with melted butter after removing from oven.