Introduction

Sweet Molasses Brown Bread is a hearty, flavorful loaf with a subtle sweetness and rich color from molasses and cocoa powder. It’s perfect for sandwiches, toast, or alongside a warm meal. This recipe yields tender, slightly sweet bread with a soft crumb and a lightly crisp crust.

A close-up view of a dark brown loaf of bread with a detailed, slightly rough texture covered in scattered light beige oats on top. The loaf is partially sliced, showing three thick slices on the right side with a soft, dense, and slightly grainy inside texture of a lighter brown than the crust. The whole loaf sits on a white plate on a white marbled surface, with a few oat flakes scattered around the bread. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups warm water
1 1/2 Tablespoons instant yeast
1/3 cup molasses
2 Tablespoons natural unsweetened cocoa powder
3 Tablespoons vegetable oil
1/3 cup honey
2 teaspoons table salt
3 cups (423g) whole wheat flour
3-4 cups (423g to 564g) bread flour
3 Tablespoons salted butter, melted
Old-fashioned oats (for sprinkling on top)

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, instant yeast, molasses, cocoa powder, vegetable oil, honey, salt, and 2 cups of the whole wheat flour. Mix until combined.
Step 2: With the mixer running, gradually add the remaining flour starting with the whole wheat, then adding the bread flour until the dough pulls away from the sides of the bowl. You may not need the last cup of flour. Knead the dough for 5-7 minutes until soft and slightly tacky.
Step 3: Transfer the dough to a large, lightly greased bowl, then cover with plastic wrap sprayed lightly with cooking spray or a light dish towel. Let it rise until doubled in size, about 1-2 hours.
Step 4: Punch down the dough and divide it into two or three evenly sized pieces, depending on desired loaf size. Shape each piece into a tight oval loaf and place on parchment-lined baking sheets, spacing them apart. Lightly cover again and let rise until puffy and doubled, about 45-60 minutes. Optionally, slash three cuts across the top of each loaf with a sharp knife or lame before baking.
Step 5: Preheat the oven to 375°F. Bake the loaves for 25 minutes. Remove from oven, brush with melted butter, then sprinkle with oats. Return to the oven and bake for an additional 5-7 minutes until browned and fully cooked. Allow to cool before slicing.

Tips & Variations

For a nuttier flavor, toast the oats before sprinkling on top.
Substitute molasses with dark corn syrup or maple syrup for a different sweetness profile.
If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10-12 minutes.
Add a handful of chopped nuts or raisins to the dough before the first rise for extra texture and flavor.

Storage

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a sealed freezer bag for up to 3 months. Reheat slices in a toaster or warm oven for best results.

How to Serve

A loaf of brown bread sprinkled with pale oats rests on a white plate placed on a white marbled surface. The bread shows several diagonal slices on one side, exposing a soft, dense, light brown inner texture, while the top crust is darker brown with scattered oat flakes. In the background, the whole loaf is visible, similarly topped with oats, adding texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all whole wheat flour instead of mixing with bread flour?

Using all whole wheat flour will result in a denser, heavier loaf with a stronger flavor. Mixing with bread flour improves the texture and rise, giving a lighter crumb. You can experiment based on your preference.

Why is cocoa powder added to this bread?

Cocoa powder enhances the color and adds a subtle richness without making the bread taste like chocolate. It balances the sweetness of the molasses and gives the crust a deeper, appetizing hue.