Are you looking for a healthy recipe for beautiful homemade loaf? This whole wheat molasses bread is the answer! It contains 25% whole wheat flour, which gives it extra fiber and protein. The slightly sweet, nutty flavor and delicious aroma of this easy-to-make loaf will have your whole house hungry in no time!
If you love hearty, rustic loaves, you'll want to save these recipes for Publix white mountain bread and this multigrain sandwich loaf.
Ingredients
Excited to try this healthy whole wheat molasses bread? Grab these key ingredients, along with a few others, and you'll be ready to start baking!
- Bread Flour: Since whole wheat flour is so heavy, it's not recommended to make 100% whole wheat loaves, as they are very dense and not very appealing. That's why I use mostly bread flour (for extra gluten in the dough) and a little bit of whole wheat.
- Whole Wheat Flour: This flour is packed with healthy fiber and protein from the full wheat kernel. You'll just need a small amount to bring the flavor to this bread!
- Molasses: I recommend using regular molasses here, although trying this recipe with blackstrap molasses would be delicious! If you're in the UK, black treacle will work perfectly.
- Yeast: Either fast-action (instant) yeast or active dry will work great in this recipe. Make sure to use warm milk to encourage the yeasts' growth; it should be around 115°F (46°C).
See recipe card for full information on ingredients and quantities.
How to Make Whole Wheat Molasses Bread
Gather all the ingredients: flour, whole wheat flour, yeast, salt, molasses, butter, and milk.
- Pour the flours, salt, and yeast into the bowl of a stand mixer. Make sure to keep the salt and yeast separate, because the salt can kill the yeast if it touches it directly. (image 1)
- Add the butter and molasses. (image 2)
- Mix well until the butter and molasses are blended into the flour. (image 3)
- Gradually add the warm milk to create a slightly sticky dough. (image 4)
- Knead for about 3-5 minutes on medium low speed, until the dough is smooth, not as sticky, and passes the windowpane test. See the recipe card below to learn this easy technique. (image 5)
- Form the dough into a ball, place in a bowl, and cover tightly with plastic wrap. Let it rise in a warm place until doubled in size, about 1 ½ to 2 hours. (image 6)
- Punch down the dough, then fold it into thirds. Flatten it again, and fold in thirds once more. Shape the dough into a tight ball. (image 7)
- Place the loaf seam side up in a floured banneton (proving basket made from canes). If you don't have a banneton, use a greased and floured bowl instead. (image 8)
- Cover the dough and let it rise until about doubled in size. The dough should spring back when you poke it with your fingertip. (image 9)
- Carefully turn out the loaf onto a piece of parchment and place in a cast iron pot (or use a cookie sheet and cover the loaf with an oven-safe metal bowl), then score it with a baker's lame or sharp serrated knife.(image 10)
- Put the lid on the pot and bake at 450°F for 20 minutes, then remove the lid and bake it at 400°F for another 25 minutes, covered with foil if the bread gets dark. It's done when it has an internal temperature of 190-200°F. (image 11)
- Let the bread cool completely on a wire rack, then slice and enjoy! (image 12)
Recipe FAQs
What is dark brown bread?
Brown bread, as its name depicts, refers to any made at least partially with whole wheat flour. Most brown breads contain molasses, cocoa powder, or even coffee to further darken the color and enrich the flavor.
Which is better: whole wheat, or whole grain?
Whole wheat flour contains the complete wheat kernel. Whole grain means the loaf contains the whole kernel of any grain (rye, spelt, oat, etc.). This article has a good explanation of the two names.
How do you freeze whole wheat bread?
Pre-slice it for ease, seal in a zip-top freezer bag, and freeze for up to 1 month. Defrost at room temperature or in the toaster.
Serve
This hearty whole wheat molasses bread tastes wonderful with a cozy bowl of soup, like minestrone soup or lentil and sausage stew. It would be a great pairing with this Sicilian tuna sandwich, too!
Expert Tips
- Use a kitchen scale to measure the ingredients by weight. It's actually easier than using measuring cups, and measures out the ingredients much more accurately.
- Don't skimp on the kneading. Knead for 3-5 minutes on medium low speed in a stand mixer, or 10-15 minutes by hand. Test the dough with the windowpane test to check if it's kneaded enough. (See the recipe card below to learn this technique.)
- Shape the loaf in a very tight ball. This will ensure a beautiful loaf when you turn it out of the banneton.
- Bake the loaf at a high temperature for a good rise. Intense heat will help the loaf rise better and brown more beautifully.
- Let it cool completely before you cut into it. If the bread is warm when you cut it, it will make it gummy. Hot loaf is full of steam, and the loaf needs time to allow the crumb structure to firm up.
Other Homemade Breads You'll Love
Recipe
Homemade Whole Wheat Molasses Bread
Keep up your clean eating habits with this easy recipe for healthy whole wheat molasses bread. It’s a rustic, crusty loaf that’s slightly sweet—perfect for toast at breakfast or for sandwiches at lunch. It also contains fiber and protein to keep you full.
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Servings: 14 slices
Calories: 209kcal
Ingredients
- 3 ⅛ cups bread flour
- 1 ⅛ cups whole wheat flour
- 3 teaspoons fast-action yeast
- 2 teaspoons salt
- ⅓ cup molasses
- 4 tablespoons unsalted butter, softened
- 1 ⅓ cups whole milk
Instructions
Making the Dough
- Warm the milk to 115°F in a small saucepan or in the microwave.
- Pour the two flours into the bowl of a stand mixer. Add the salt and yeast on opposite sides of the bowl and stir each one in with your finger or a spoon.
- Add the molasses and butter and mix on low speed with the paddle attachment until blended.
- Gradually trickle in the milk as the mixer runs, forming a sticky dough. You may not need all the milk, depending upon the humidity and the brands of flour you're using.
- Switch the attachment to the dough hook and knead on medium-low speed until the dough is smooth, less sticky, and somewhat elastic. Test the dough with the windowpane test. Break off a lump of dough and stretch it between the thumb and forefinger of each hand. If the dough stretches until it's translucent without breaking, it's kneaded enough; if not, knead for a minute longer and check again.
- Shape the dough into a ball, cover tightly with plastic wrap, and set aside in a warm place to rise until doubled in size, about 1 ½ to 2 hours.
Shaping & Proving the Loaf
- Turn out the dough onto a lightly floured surface and punch it down all over to knock out the gas pockets. Fold it into thirds, then punch it down into a rough rectangle and fold into thirds again.
- Roll the loaf into a tight ball and place it seam side up in a floured, 10-inch round banneton.
- Cover the loaf and let it rise at room temperature until about doubled in size, roughly 1 ½ hours. The dough should spring back when gently poked with a fingertip.
- About 45 minutes before the dough is done proving, preheat the oven to 450°F.
Scoring & Baking the Loaf
- Gently turn the risen loaf onto a piece of parchment paper. Don't worry if the loaf deflates a little; it will rise back in the oven. Carefully score the loaf in the desired pattern with a baker's lame or very sharp serrated knife.
- Put the loaf inside of a cast iron pot, picking it up by the parchment paper, then cover with the lid.
- Immediately put the bread in the oven and bake at 450°F for 20 minutes, then remove the lid. Lower the temperature to 400°F and bake for another 25 minutes, covering it with foil if the crust gets dark. It's done when the loaf is deeply browned and has an internal temperature of 190-200°F.
- Let the loaf cool completely on a wire rack so it can release the steam inside, then slice and serve it. Enjoy!
Video
Notes
- Use a kitchen scale to measure the ingredients by weight. It's actually faster than using measuring cups, and is much more accurate.
- Don't skimp on the kneading, or the bread won't have a good rise or the best texture. Use the windowpane test in the instructions above to see if it's kneaded enough.
- Shape the loaf in a very tight ball. This will help the bread rise up, not flatten out.
- Don't have a banneton? Use a greased and generously floured bowl. Don't own a cast iron pot? Place the loaf on a cookie sheet and cover it with an ovenproof metal bowl.
Nutrition
Serving: 1sliceCalories: 209kcal (10%)Carbohydrates: 35g (12%)Protein: 6g (12%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mg (4%)Sodium: 352mg (15%)Potassium: 237mg (7%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 140IU (3%)Vitamin C: 1mg (1%)Calcium: 52mg (5%)Iron: 1mg (6%)
Serving sizes and nutritional information are only an estimate and may vary from your results.
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Linda
Does this make (2) round loaves
Can I just bake on parchment paper on cookie sheet
Emma
This recipe makes one large loaf, but you can split it into two if you like. Yes, you can bake on a cookie sheet, but use a stack of two cookie sheets on top of each other instead of just one. The oven is so hot in this recipe that the base may burn without this extra insulation.
Rose Soares
I made this bread yesterday. Followed the recipe to the T and it turned out great. Today l toasted it and the flavour is unbelievable. Thank you for sharing your recipe!!
Emma
So glad to hear that you enjoyed this bread so much, Rose! Thank you!
Barb
Can this bread be put in a regular loaf pan ?
Emma
Yes, you definitely can put it in a regular loaf pan. You might want to divide the dough between two loaf pans, since this makes a good-sized bread.
Rita
can you use almond milk instead of whole milk?
Emma
Yes, you can!
Pat
Can we sub molasses for Maple syrup? Thanks!
Emma
Yes, you can! It won't color the bread as dark of a brown, but it definitely would add a delicious flavor. Let me know how it works out!
Beth
This was love at first bite. Molasses in bread is genius. This some of the best bread out there!
Emma
Molasses really does take yeast bread to new levels.
Emma
Molasses really does take yeast bread to new levels!