Molasses Bread Recipes

Whole Wheat Molasses Bread

In the vast world of online cookbooks, few recipes capture the essence of hearty, homemade baking quite like the Whole Wheat Molasses Bread. This offers a straightforward guide to creating a nutritious, flavorful loaf that’s perfect for fall baking or everyday enjoyment.

The instructions are clear and beginner-friendly, starting with mixing the dry ingredients and heating the wet ones to melt the shortening. Using a mixer for the initial beating and then kneading by hand for 8 minutes ensures a well-developed dough. After rising periods—first for 1 to 1.5 hours, then shaped into loaves and risen again for 45 minutes—the bread bakes at 375 degrees Fahrenheit for 30 to 35 minutes in greased pans. The result? Two golden loaves, brushed with butter for a glossy finish, ready to cool and slice.

What makes this page stand out is its no-frills approach, focusing on traditional methods that yield a dense, slightly sweet bread ideal for toasting or pairing with soups. Though the page briefly mentions a “Simple Pumpkin Bread Recipe” at the end, the spotlight remains on the molasses variety, evoking nostalgic home baking.

Whole Wheat Molasses Bread

Instructions for Whole Wheat Molasses Bread

   In a large mixer bowl combine the wheat flour, one cup white flour, and dried yeast. In a saucepan heat water, shortening, molasses, brown sugar and salt until warm, stirring to melt shortening. Add to dry ingredients. Beat 1/2 minute at low speed, then 3 minutes at high speed. By hand add the rest of the white flour to make a dough easy to handle. Knead 8 minutes. Place dough in greased bowl, turning to grease top. Cover with plastic wrap. Let rise until light, 1 to 1 1/2 hours. Punch down. Divide dough in half. Let rest for 10 minutes, covered. Shape into two loaves, cover. Let rise about 45 minutes. Bake at 375 degrees for 30 to 35 minutes. Remove from oiled 8x4 inch or 9x5 inch pans. Grease tops with butter and cool.