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Sweet Molasses Brown Bread Recipe

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★★★★★

4.8 from 78 reviews

This Sweet Molasses Brown Bread recipe yields a rich, slightly sweet loaf with deep flavors from molasses and natural unsweetened cocoa powder. Perfect for breakfast or sandwiches, the bread combines whole wheat and bread flour for a hearty texture and is finished with a buttery oat topping that adds a delightful crunch.

Ingredients

Scale

Liquids and Yeast

  • 2 1/2 cups warm water
  • 1 1/2 Tablespoons instant yeast
  • 1/3 cup molasses
  • 3 Tablespoons vegetable oil
  • 1/3 cup honey
  • 3 Tablespoons salted butter (melted)

Dry Ingredients

  • 2 Tablespoons natural unsweetened cocoa powder
  • 2 teaspoons table salt
  • 3 cups (423g) whole wheat flour
  • 3 to 4 cups (423g to 564g) bread flour

Toppings

  • Old-fashioned oats (for sprinkling on top)

Instructions

  1. Mix Wet and Initial Dry Ingredients: 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 these ingredients together until they are just combined.
  2. Add Remaining Flour and Knead: With the mixer running, gradually add the remaining flour—starting with whole wheat flour and then adding bread flour—until the dough pulls away from the sides of the bowl. You may not need all the flour. Knead the dough for 5 to 7 minutes until it’s soft and slightly tacky.
  3. First Rise: Transfer the dough to a large, lightly greased bowl and cover it with plastic wrap sprayed with cooking spray or a light dish towel. Let the dough rise in a warm place until it has doubled in size, about 1 to 2 hours.
  4. Shape and Second Rise: Punch down the risen dough and divide it into two or three evenly sized pieces, depending on your desired loaf size. Shape each piece into a tight oval loaf and place on parchment-lined baking sheets, leaving space between loaves. Cover loosely with sprayed plastic wrap or a dish towel and let rise again until puffed and doubled, about 45 to 60 minutes. Before baking, optionally score three slashes across each loaf with a sharp blade.
  5. Bake and Finish: Preheat your oven to 375°F (190°C). Bake the loaves for 25 minutes, then remove from the oven and brush the tops lightly with the melted butter. Sprinkle old-fashioned oats on top, then return to the oven and bake for an additional 5 to 7 minutes until the bread is browned and fully cooked through. Allow the bread to cool completely before slicing.

Notes

  • Adjust the amount of bread flour as needed to get the right dough consistency — it should be soft and slightly tacky but not sticky.
  • Use a kitchen thermometer to ensure your water is warm (about 110°F) to activate the yeast without killing it.
  • Letting the loaves rise until they double in size is key to a light, airy crumb.
  • Scoring the bread before baking helps control the expansion and gives a classic bread appearance.
  • Brush the bread with melted butter right after baking for a rich flavor and soft crust, then add oats for a rustic finish.
  • Store the bread wrapped tightly to keep it fresh for up to 3 days or slice and freeze for longer storage.

Keywords: sweet molasses bread, whole wheat bread, brown bread recipe, homemade bread, molasses bread, oat topped bread

Find it online: https://todayfoodrecipe.com/sweet-molasses-brown-bread-recipe/