Molasses Seed Bread
Discover the wholesome goodness of Molasses Seed Bread, a hearty homemade loaf packed with a medley of seeds and natural sweetness. This recipe combines all-purpose and whole wheat flours for a perfect balance of texture and nutrition, while molasses adds a rich depth of flavor that pairs beautifully with sunflower seeds, flaxseeds, sesame seeds, and pumpkin seeds. Kneaded to perfection and topped with extra seeds for a delightful crunch, this bread is ideal for sandwiches, toast, or alongside your favorite soup. With just 20 minutes of prep time and an irresistibly fragrant bake, this soft yet nutty loaf is a must-try for anyone seeking a healthy, artisanal touch in their baking routine. Perfect for meal prep or cozy weekends, Molasses Seed Bread is sure to become a household favorite!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 cups Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 1.75 cups Warm water (110°F/43°C)
- 0.33 cups Molasses
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 cups Sunflower seeds
- 2 tablespoons Sesame seeds
- 2 tablespoons Flaxseeds
- 2 tablespoons Pumpkin seeds
- 2 tablespoons Extra seeds (for topping, optional)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let sit for 5-10 minutes until the mixture becomes frothy.
Stir in the molasses and olive oil to the yeast mixture until well combined.
In a separate bowl, mix together the all-purpose flour, whole wheat flour, and salt.
Gradually add the dry ingredients to the yeast mixture, stirring with a wooden spoon or dough hook attachment on a stand mixer until a sticky dough forms.
Mix the sunflower seeds, sesame seeds, flaxseeds, and pumpkin seeds into the dough, ensuring they are evenly distributed.
Turn the dough out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic, adding a small amount of flour if necessary to prevent sticking.
Place the dough in a lightly oiled bowl, turning it to coat the surface, and cover with a clean kitchen towel or plastic wrap. Allow it to rise in a warm spot for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan.
Cover the pan loosely with a towel and let the dough rise again for 30-40 minutes, or until it rises just above the edge of the pan.
Preheat your oven to 375°F (190°C). If desired, sprinkle extra seeds on top of the dough for added texture and presentation.
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the molasses seed bread as desired. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
