Molasses Wheat Artisan Bread
Discover the hearty, old-world charm of Molasses Wheat Artisan Bread, a rustic loaf that combines the nutty depth of whole wheat flour with the subtly sweet earthiness of molasses. Perfectly balanced and naturally wholesome, this bread rises to perfection with the help of active dry yeast, creating a soft yet sturdy slice ideal for sandwiches, toasting, or enjoying with a smear of butter. The dough is kneaded to achieve a smooth, elastic texture and bakes to a golden crust adorned with optional rolled oats or seeds for a touch of artisan flair. With a prep time of just 20 minutes and a warm, inviting aroma that fills your kitchen as it bakes, this bread is a must-try for home bakers who crave the comforting simplicity of homemade loaves. Whether you're a seasoned baker or a beginner, this recipe guides you through every step with ease, leaving you with a stunning loaf that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1.5 cups Warm water (110°F/43°C)
- 0.25 cup Molasses
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 1 tablespoon Olive oil
- 2 tablespoons Optional: Rolled oats or seeds (for topping)
Instructions
In a large mixing bowl, combine the warm water and molasses. Stir until the molasses is fully dissolved.
Sprinkle the active dry yeast over the molasses mixture and let it sit for 5-10 minutes until frothy.
In a separate bowl, mix the whole wheat flour, all-purpose flour, and salt.
Gradually add the dry ingredients into the wet mixture, stirring with a wooden spoon or dough hook until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a floured proofing basket (if using).
Cover the dough again and let it rise for another 30-45 minutes, or until it puffs slightly.
Preheat the oven to 425°F (220°C). If desired, brush the loaf lightly with water and sprinkle rolled oats or seeds on top.
Using a sharp knife or bread lame, score the top of the loaf with a few shallow slashes to allow it to expand during baking.
Place the bread in the preheated oven and bake for 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 337 mg | 7% | |
*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.
