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24 Feb '15

Fresh Molasses Bread

Posted by Kari Spikkeland in Recipes

This Molasses Bread recipe from Kristen Rickert (@kristenrickert on Instagram) is simply delicious. The children and I baked and devoured this bread three times this week! And I don't think these fresh buns lasted for more than an hour each time, and poor Papa only got one. Greedy fingers, mine included.

I don't use dairy so I substituted coconut oil for the butter. And while I only used whole wheat flour, I don't think the resulting texture was too heavy. Annie is going to try the recipe with spelt flour in place of the wheat, which I'm sure will turn out perfect for her.  

Thank you Kristen for sharing this simple, delicious bread on your blog!




Whole Wheat Molasses Bread

1 packet of dry yeast
1 1/4 cup warm water
1/4 cup molasses (or honey)
2 tbsp butter
1 1/2 cup whole wheat flour
3 cups all-purpose flour


Sprinkle yeast over warm water in a large bowl, stir until dissolved. Stir in molasses, butter and whole wheat flour. Beat until smooth. Stir in 2 cups of the all-purpose flour to make a smooth, soft dough.

Turn out onto lightly floured surface and knead 8-10 minutes, or until smooth and elastic, adding enough of remaining flour to keep it from being sticky, a tablespoon at a time.

Shape dough into a ball. Place in an oiled  bowl, turning to coat all sides. Cover. Place in a warm place to rise, or if you do not have a warm place, put on top rack of oven. Turn on low for 5 minutes, then turn off (to create a barely warm oven). Place pan of steaming water on bottom rack. Let rise until doubled, 45 minutes to 1 1/4 hours. Punch down and shape into loaf or rolls. Brush with oil and let rise again, although sometimes I skip the second rise and bake it right away. Bake at 400 degrees for 20-30 minutes.