Molasses Bread Recipes
Whole Wheat Molasses Bread
Wheat molasses bread is a rich quick bread flavored with molasses and whole wheat, offering a hearty and slightly sweet loaf that’s perfect with butter or alongside soups and stews. This offers a straightforward guide to creating a nutritious, flavorful loaf that’s perfect for fall baking or everyday enjoyment.
Whole Wheat Molasses Bread
Ingredients 2 3/4 cups whole wheat flour2 cups white flour
2 packages dry yeast
1 3/4 cup water
1/2 cup molasses
1/4 cup brown sugar
2 tbsp shortening
1 tablespoon of salt
Preheat oven 375 degrees
Instructions
1. In a large mixer bowl, combine whole wheat flour, 1 cup of the white flour, and dry yeast.
2. In a saucepan, heat water, shortening, molasses, brown sugar, and salt until warm (stirring to melt the shortening). Add to dry ingredients. Beat 1/2 minute on low, then 3 minutes on high.
3. Stir in the remaining white flour by hand to make a dough easy to handle. Knead about 8 minutes.
4. Place dough in a greased bowl, turning to grease the top. Cover and let rise 1 to 1 1/2 hours. Punch down, divide in half, and let rest 10 minutes.
5. Shape into two loaves and place in oiled 8×4-inch or 9×5-inch pans. Cover and let rise about 45 minutes. Bake at 375°F for 30–35 minutes. Remove from pans, brush tops with butter, and cool.
Total Cook Time - 30 to 35 minutes
Equipment - 8x4 inch or 9x5 inch pans
Servings about 8-10+ servings
Whole Wheat Molasses Bread FAQ
What does molasses do in bread?
Molasses adds a deep, slightly sweet flavor and helps keep the loaves moist.
Can I use light or dark molasses?
Either works. Dark molasses gives a stronger flavor; light molasses is milder and sweeter.
How do I know when the loaves are done?
They’re done when the tops are browned and the loaves sound hollow when tapped, or a thermometer reads about 190–200°F in the center.
Why does the dough rise twice?
The first rise develops flavor and structure; the second rise helps the loaves become light before baking.
How should I store whole wheat molasses bread?
Wrap tightly or store in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.
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