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Home » Bread Recipes » Savory Bread Recipes

Homemade Whole Wheat Molasses Bread

Published: Oct 18, 2018 · Modified: Mar 8, 2022 by Emma · This post may contain affiliate links, which can earn us a commission.

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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!

sliced whole wheat molasses bread on a cooling rack

Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Expert Tips
  • Recipe
  • Comments

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Ingredients

glass bowls of ingredients for whole wheat molasses bread

How to Make

Gather all the ingredients: flour, whole wheat flour, yeast, salt, molasses, butter, and milk.

mixing dry ingredients and wet ingredients to make dough
  1. 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. Mix in the butter and molasses until blended.
  2. Gradually add the milk until a sticky dough forms.  You might not need all the milk.
kneading and proving the bread dough

3. 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.)

4. 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.

shaping and proving the loaf in a banneton

5. Punch down the dough, then shape it into a tight ball and place in a generously floured banneton (proving basket made from canes).  If you don't have a banneton, use a greased and floured bowl instead.

6. Cover the dough with a linen cloth or tea towel and let it rise until about doubled in size.  The dough should spring back when you poke it with your fingertip.

baking, cooling, and serving the loaf

7. Carefully turn out the loaf onto a baking stone or cookie sheet, then score it with a baker's lame or sharp serrated knife.  Don't worry if the loaf deflates a little when you flip it out; it should rise back up in the oven.  Immediately put the loaf in the oven and bake at 425°F for 25 minutes, then bake it at 400°F for another 15 minutes.  It is done when it has an internal temperature of 190-200°F.

8. Be sure to let it cool completely on a wire rack before slicing and serving to prevent a gummy texture.

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.

Can I freeze this bread?

Yes, you absolutely can!  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.

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

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  • slices of pane bianco with the loaf on a cutting board
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    Easy Ciabatta Rolls

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Recipe

sliced whole wheat molasses bread on a cooling rack

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.
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Bread
Cuisine: American
Prep Time: 35 minutes minutes
Cook Time: 40 minutes minutes
Inactive Time: 3 hours hours
Total Time: 4 hours hours 15 minutes minutes
Servings: 14 slices
Calories: 209kcal
Author: Brooke & Emma

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 (25 minutes + 1 ½ hours rising)

  • Warm the milk to 115 F in a small saucepan or in the microwave.  If you warm the milk in the microwave, put a small wooden spoon or chopstick in the milk to break the surface tension and prevent it from exploding.
  • 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 (8 minutes + 1 ½ hours rising)

  • Turn out the dough onto a lightly floured surface and punch it down all over to knock out the gas pockets.
  • Roll the loaf into a tight ball and place it seam side up in a floured, 10-inch round banneton.  (If you don't own a banneton, use a greased and generously floured bowl instead.)
  • Cover the loaf with the banneton's linen cover or a tea towel 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 10 minutes before the dough is done proving, preheat the oven to 425 F.

Scoring & Baking the Loaf (40 minutes + cooling)

  • Gently turn the risen loaf onto a baking stone or ungreased cookie sheet.  Don't worry if the loaf deflates a little; it will rise back in the oven.
  • Use a piece of thread to gently mark the loaf in quarters, then carefully score the loaf in the desired pattern with a baker's lame or very sharp serrated knife.
  • Immediately put the bread in the oven and bake at 425 F for 25 minutes, then lower the temperature to 400 F and bake for another 15 minutes.  The loaf should be deeply browned and have an internal temperature of 190-200 F.
  • Let the loaf cool completely on a wire rack before slicing and serving.

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.
  • Bake at 400 F for the best color, rise, and crust.
  • Let it cool completely before slicing.  This allows it to finish cooking in the middle.

Nutrition

Calories: 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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Reader Interactions

Comments

  1. Linda

    December 17, 2021 at 7:49 pm

    Does this make (2) round loaves
    Can I just bake on parchment paper on cookie sheet

    Reply
    • Emma

      December 18, 2021 at 7:32 am

      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.

      Reply
  2. Rose Soares

    November 28, 2020 at 7:33 pm

    5 stars
    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!!

    Reply
    • Emma

      November 30, 2020 at 6:23 am

      So glad to hear that you enjoyed this bread so much, Rose! Thank you!

      Reply
  3. Barb

    June 19, 2020 at 10:58 am

    Can this bread be put in a regular loaf pan ?

    Reply
    • Emma

      June 19, 2020 at 11:26 am

      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.

      Reply
  4. Rita

    March 23, 2020 at 4:09 pm

    can you use almond milk instead of whole milk?

    Reply
    • Emma

      March 23, 2020 at 5:14 pm

      Yes, you can!

      Reply
  5. Pat

    March 11, 2020 at 6:34 pm

    Can we sub molasses for Maple syrup? Thanks!

    Reply
    • Emma

      March 12, 2020 at 6:23 am

      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!

      Reply
  6. Beth

    October 12, 2019 at 1:34 pm

    5 stars
    This was love at first bite. Molasses in bread is genius. This some of the best bread out there!

    Reply
    • Emma

      October 12, 2019 at 3:45 pm

      Molasses really does take yeast bread to new levels.

      Reply
    • Emma

      October 12, 2019 at 3:45 pm

      Molasses really does take yeast bread to new levels!

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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