Nauvoo Bread
Experience the heartwarming tradition of home baking with this Nauvoo Bread recipe, a rustic blend of wholesome whole wheat and all-purpose flour, sweetened with rich molasses and brown sugar. Perfectly soft and slightly nutty, this classic bread is a nod to the simple yet satisfying flavors of pioneer-era baking. The dough, brought to life with active dry yeast, transforms into two golden loaves that rise beautifully, creating a tender crumb and a golden, slightly crusty exterior. Whether slathered with butter, served alongside a hearty stew, or enjoyed as the base for your favorite sandwich, Nauvoo Bread is a versatile, homemade staple that fills your kitchen with the comforting aroma of freshly baked bread. With easy-to-follow steps and a total time investment of just over two hours, it’s a timeless recipe that truly celebrates the art of baking from scratch.
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 2 cups Whole wheat flour
- 2.5 cups Warm water (110°F to 115°F)
- 2.25 teaspoons Active dry yeast
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter (melted)
- 2 teaspoons Salt
- 2 tablespoons Molasses
- 1 tablespoon Vegetable oil or butter (for greasing pans)
Instructions
In a large mixing bowl, combine warm water and brown sugar. Stir until dissolved, then sprinkle the active dry yeast on top. Let this sit for 5-10 minutes until the mixture becomes frothy.
Add melted butter, molasses, and salt to the yeast mixture. Stir to combine.
Gradually mix in the whole wheat flour, followed by the all-purpose flour, one cup at a time, until a sticky dough forms.
Turn the dough out 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.
Place the dough in a greased bowl, turning it once to coat the surface. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and divide it into two equal portions. Shape each portion into a loaf and place in two greased 9x5-inch loaf pans.
Cover the loaves and let them rise again for 30-45 minutes, or until the dough rises just above the edges of the pans.
Preheat your oven to 375°F (190°C). Once the loaves have risen, bake them in the preheated oven for 30-35 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 827.2 g | 301% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 103.0 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 2580 mg | 55% | |
*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.
