Monday, December 8, 2008

Recipes with Molasses: Bread

Well, I made two over-long posts both featuring molasses-heavy recipes... so how about a single over-long molasses post! On better thought, how about a two-part series?

As for the Honey Molasses Whole Wheat Bread, this yeast bread was really really easy and bakes to be ENORMOUS. I was terrified of using yeast... so I stuck to beer bread. But now.. mauahahah! No yeast bread is safe from my kneading and mixing.

I had a wonderful time making this bread. Because I was making it for a special occasion, where more than just TheBoy would suffer if I created a lousy product, I was particularly careful to follow the directions. I measured things precisely and didn't stray from the recipe at all! Let me tell you -- it was a crazy experience. But, my diligence definitely paid off. We came home with only scraps and our host was more than delighted to keep the rest.
My little bread pan was overwhelmed with flavor and expansion. I've always stayed away from bread-baking in the past to avoid the hassles of yeast and the troublesome rising, kneading, and patience required, but this loaf was a pleasure to make: no kneading and only very minimal time to rise. I was really impressed with this easy bread and I will definitely be making (and blogging about) more loaves in the future. Do you have any favorite yeast bread recipes? Please share in comments!

Easy Honey Molasses Whole Wheat Bread Recipe
makes 1 loaf
Recipe shamelessly lifted from ZestyCook. Thanks!

  • 2 Tsp. honey
  • 2 2/3 Cup lukewarm water
  • 4 tsp. dry yeast
  • 3 Tbsp. Molasses
  • 5 Cups whole wheat flour
  • 1/2 tsp. salt
  • 1/4 Cup wheat germ (you can forego the wheat germ, but it's so useful that I splurged)
  • 1 Tbsp. Oatmeal (for optional decoration)
  1. Preheat oven to 400 Degrees F.
  2. Stir 2 teaspoons honey into 2/3 cup lukewarm water and sprinkle yeast over the mixture. Set aside for 10 minutes.
  3. Combine 3 tablespoons molasses with 2/3 cup warm water and combine with yeast mixture.
  4. Stir the mixture into the flour. Add salt, wheat germ and 1 1/3 cups warm water. Dough will be sticky. (I mixed all the dry ingredients first)
  5. Pour the dough into a loaf pan -- I grease just the bottom of mine and everything comes out great. Don't grease the sides!
  6. Smooth the top of the loaf with a wet spatula and sprinkle on the oatmeal, if you choose to.
  7. Let the dough rise to the top of the pan, then stick that baby in the oven for 30-40 minutes. The bread will rise like crazy. I had to take the top rack out of the oven to prevent the bread from baking into it.
  8. Cool the bread - in the pan - on a wire rack for 10 minutes, then turn your bread loose into the world. Let it cool down some more (if you can stand to wait!) before slicing into it and devouring every last wholesome morsel.

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