Molasses Wheat Artisan Bread Recipes

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MOLASSES WHOLE WHEAT BREAD



Molasses Whole Wheat Bread image

My favorite "healthy" bread! The recipe below, which makes one 8- by 4-inch loaf, is adapted from King Arthur Flour.

Provided by Kevin Lee Jacobs

Categories     bread

Number Of Ingredients 8

1 cup warm water (about 105°F)
2 teaspoons active dry (or instant) yeast
1/4 cup neutral-tasting vegetable oil
1/4 cup molasses
3 1/2 cups (400g) white whole wheat flour (or, use regular whole wheat flour)
1/4 cup non-fat dry milk
1 1/4 teaspoons salt
Non-stick vegetable spray for greasing the work surface and the loaf pan

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.

GRANDMA'S MOLASSES BREAD



Grandma's Molasses Bread image

"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (about 1-1/2 pounds).

Number Of Ingredients 10

1 cup warm milk (70° to 80°)
2 tablespoons butter, softened
2 tablespoons molasses
1 egg
1-1/2 teaspoons salt
2-1/2 cups bread flour
4-1/2 teaspoons sugar
1/2 cup rye flour
1/4 cup whole wheat flour
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

WHOLE-WHEAT BREAD HAYES



Whole-Wheat Bread Hayes image

My favorite 100% whole-wheat bread recipe thus far, originally published in the December 1996 issue of Gourmet and submitted by Timothy Hayes. I have made this bread many times and am posting the recipe basically as written, but have never baked it as two loaves in pans so I cannot vouch for the given baking time. Due to the small size of my family, I divide into 3 loaves, rather than 2, and bake free-form style on a baking stone. I also don't use oats to top the loaves--I use either toasted wheat germ or an artisan bread topping from King Arthur Flour. This freezes well and also makes excellent toast (I love it toasted with peanut butter spread on it:). Don't try to rush it as it needs all 3 "rises" and, depending on your yeast (I use SAF instant) and the temperature in your home, it could take longer to rise. Prep time includes rise time. Hope you enjoy it!

Provided by GaylaJ

Categories     Yeast Breads

Time 3h35m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 10

2 cups warm water (105F-115-F)
2 1/2 teaspoons active dry yeast
1/4 cup molasses
5 -6 cups whole wheat flour
2 tablespoons sugar
2 teaspoons salt
1/2 cup canola oil
1 large egg white, beaten until frothy with
1 teaspoon water
3 tablespoons old fashioned oats

Steps:

  • In a small bowl, stir together 1 3/4 cups warm water and yeast, and let stand until foamy, about 5 minutes. In a measuring cup, whisk together remaining 1/4 cup water and molasses.
  • In a large bowl, stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well.
  • Stir in enough of remaining 3-4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface; knead dough 8 minutes, or until smooth and elastic, and shape into a ball (it may be a bit sticky at this point, but will be easy to handle after rising). (I let my KitchenAid handle the mixing and kneading.).
  • Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in bulk (about 1 hour).
  • Punch down dough and let rise, covered 45 more minutes.
  • Divide dough in half, lightly knead each piece and form into ovals. Transfer loaves to greased loaf pans (8 1/2 X 4 1/2 X 2 inches) and let rise, covered with kitchen towels, 45 minutes.
  • During the final rise, preheat oven to 400°F.
  • Brush tops of loaves lightly with egg wash and sprinkle with oats (or whatever you choose:) Bake loaves in middle of oven 10 minutes. Reduce heat to 350F and bake loaves 20-25 minutes more, or until golden brown.
  • Turn loaves out onto a rack to cool.

Nutrition Facts : Calories 107.6, Fat 3.8, SaturatedFat 0.3, Sodium 149.4, Carbohydrate 16.8, Fiber 2.4, Sugar 2.3, Protein 2.9

MOLASSES WHEAT ARTISAN BREAD



Molasses Wheat Artisan Bread image

Beutiful round rustic loaves of amazing wheat bread with the destinct note of molasses. MMM The recipe started in my family somewhere before my grandmother. I "up-dated some and sometimes substitute molasses for honey which is great! Also the origional recipe called for hulled sunflour seeds baked in and on top. So easy to make your own beautiful homemade bread....this recipe makes the most intimidated cook look like a rock star!

Provided by Leslie Fay

Categories     Yeast Breads

Time 1h

Yield 2 pounds, 12-15 serving(s)

Number Of Ingredients 10

2 1/2 cups warm water (105-110 F.)
1 (1/4 ounce) packet active dry yeast (1 1/2 tsp.)
1/2 cup molasses
1 cup vital wheat gluten
2 cups stone ground whole wheat flour
1 1/4 cups all-purpose flour
1/2 cup sunflower seeds (optional)
1 1/4 teaspoons salt
1 -1 1/2 cup whole wheat flour (extra as needed)
1/4 cup cornmeal

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!

Nutrition Facts : Calories 133, Fat 0.5, SaturatedFat 0.1, Sodium 250.4, Carbohydrate 29.9, Fiber 1.9, Sugar 7.9, Protein 3.1

WHOLE-WHEAT BREAD HAYES



Whole-Wheat Bread Hayes image

Provided by Timothy J. Hayes

Categories     Bread     Bake     Oat     Winter     Healthy     Molasses     Whole Wheat     Gourmet     Canada

Yield Makes 2 loaves

Number Of Ingredients 9

2 cups warm water (105°-115°F.)
1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/4 cup molasses
5 to 6 cups whole-wheat flour
2 tablespoons sugar
2 teaspoons salt
1/2 cup canola oil
an egg wash made by beating 1 large egg white with 1 teaspoon water
3 tablespoons old-fashioned rolled oats for sprinkling loaves

Steps:

  • In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
  • Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about
  • 1 hour. Punch down dough and let rise, covered, 45 minutes more.
  • Preheat oven to 400°F. and grease 2 loaf pans, 8 1/2 by 4 1/2 by
  • 2 inches.
  • Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels,
  • 45 minutes. Brush tops of loaves lightly with egg wash and sprinkle with oats. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F. and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.

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