Quick Whole Wheat And Molasses Bread Recipes

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.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

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.

QUICK WHOLE WHEAT AND MOLASSES BREAD

Steps:

• Heat oven to 325 degrees.F.
• Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
• Mix together dry ingredients.
• Stir molasses into buttermilk.
• 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.

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.

QUICK WHOLE WHEAT AND MOLASSES BREAD

Steps:

• Heat the oven to 325°F Grease an 8- × 4-inch or 9- × 5-inch loaf pan.
• Mix together the dry ingredients.
• Stir the molasses into the buttermilk.
• Stir the liquid into the dry ingredients (just enough to combine), then pour into the loaf pan.
• Bake until firm and a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack for 15 minutes before removing from the pan.