July 14, 2015

Whole Wheat Molasses Bread



Warm water (105℉) - 1½ cups
Sugar -  1 tbsp
Instant dry yeast (1 package) -2¼ tsp
Bread flour - 2 cups
Whole wheat flour -1¾ cups
Cocoa powder -1¾ cups
Espresso powder (or coffee) - 2 tsp
Salt -1 tsp
Butter, softened - 2 tbsp
Honey-¼ cup
Molasses - 2 tbsp
oats, for dusting the top of the shaped loafs.


  1. In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 5 minutes to proof (it will be foamy on top at the end).
  2. Using the paddle attachment in your stand mixer, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Add the yeast mixture, butter, honey, and molasses. The dough will be fairly thick
  3. Swap out to the dough hook, and knead on medium speed for 8 to 10 minutes. This dough is thicker than your standard white bread, so it will be a little tacky, but will not pull or stick to the bottom of the bowl while kneading (but will when the mixer is stopped).
  4. Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise is a warm spot for two hours, until doubled in size.
  5. Divide the dough into 3 equal sized pieces, and shape into baguette style logs
  6.  Place the loafs on a lined baking sheet, with lots of space between them. Lightly wet the top of the loafs with your hand and some water, then sprinkle on a light dusting of oats. Spray the tops of the loafs with Pam (to keep the wrap from sticking), then cover VERY loosely with plastic wrap. Set in a warm place and let rise for another 60 to 90 minutes, until nearly doubled in size again.
  7. Bake in a 350℉ oven for 25 to 35 minutes. The crust will be soft and squishy to the tough. 
  8. Let it cool for at least 15 minutes before slicing.