Three Grained Molasses Bread
Experience the hearty, rustic charm of homemade baking with this Three Grained Molasses Bread! Packed with the earthy goodness of whole wheat, rye, and cornmeal, this loaf delivers a nutty complexity that’s perfectly balanced by the rich sweetness of molasses. Its soft, tender crumb and golden crust are achieved through traditional kneading and rising techniques, making it an excellent choice for home bakers looking to elevate their craft. Ideal for breakfast toast, sandwiches, or as an accompaniment to soups and stews, this versatile loaf is both wholesome and satisfying. With minimal prep time and straightforward instructions, this recipe invites you to savor the simple pleasure of baking from scratch. Perfect for those searching for artisan bread recipes, the benefits of whole grains, or unique molasses bread ideas!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Molasses
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 0.5 cup Cornmeal
- 2.5 cups All-purpose flour
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let sit for 5 minutes until the yeast is dissolved and foamy.
Stir in the molasses, olive oil, and salt, ensuring the ingredients are fully incorporated.
Add the whole wheat flour, rye flour, and cornmeal to the bowl. Mix until the batter is smooth and well combined.
Gradually add the all-purpose flour, about half a cup at a time, mixing well after each addition. When the dough becomes too stiff to stir, transfer it to a floured surface.
Knead the dough on the floured surface for about 8-10 minutes, until it is smooth and elastic. Add small amounts of flour as needed to prevent sticking.
Place the dough in a lightly greased bowl, turning it to coat the surface with oil. Cover with a clean kitchen towel and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Punch down the dough to release air bubbles and shape it into a loaf. Place the loaf in a greased 9x5-inch bread pan.
Cover the dough again and let it rise for 30-45 minutes, or until it has doubled in size and crowns just above the edge of the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 35-40 minutes, or until it sounds hollow when tapped on the bottom and has a deep golden-brown crust.
Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 550.1 g | 200% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 62.7 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2873 mg | 61% | |
*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.
