We love sandwiches around here.
And there’s nothing worse than building an epic Dagwood-esque sandwich on wimpy bread!
Lookin at you, grocery store bread!
This Molasses Whole Wheat Bread is a rock star when it comes to sandwich making. It holds up to most anything you can throw at it.
And it’s great for toast as well!
We love to use this bread for our Tuna Melt Sandwiches and American style Toad in the Hole.
The molasses in the recipe gives it a beautiful color, but it doesn’t make it sweet.
And I promise, this will be one of your favorite all around bread recipes.
So let’s go play with dough!
Molasses Whole Wheat Bread
- 2 c hot water
- 1/4 c molasses
- 1/2 c dried milk
- 1 Tbsp sea salt
- 2 1/2 c whole wheat flour
- 2 1/2 c unbleached flour (approximately)
- 1 1/2 Tbsp dry yeast OR 2 packets of dry yeast
- 3 Tbsp softened butter
Mixing the dough
Put water, molasses, dry milk, salt, yeast, butter, 1 cup whole wheat flour, & 1 cup unbleached flour in a large mixing bowl.
Beat for 1 minute on high.
Add the other 1 1/2 cups of the whole wheat flour and mix well. Then beat on high speed again for 3 minutes.
Switch to the dough hook and gradually add more unbleached flour. Add it a little at a time until it forms a rough ball on the dough hook.
You can turn it out onto a lightly floured board to knead, or continue to knead in the mixer. Knead for 8 minutes, added flour sparingly if needed to keep the dough from sticking.
First Rise
Butter a large bowl. Shape the dough into a ball and put in the bowl, turning it over to butter the top.
Cover with a damp bread cloth and allow to rise until doubled. That should take about an hour.
Butter 2 loaf pans. Set aside till needed.
Shaping
After the first rise, punch the dough down and form into a ball. Cut it n half and form 2 loaves.
Place the loaves seam side down into the prepared loaf pans.
Second rise
Cover again with a damp bread cloth and allow to rise a 2nd time.
Let rise until the dough is 1/2 to 1 inch above the top of the loaf pans. That should take about 45 minutes.
About 20 minutes before time to bake, preheat your oven to 375°F.
Baking
Bake in a preheated 375° F oven for 35 – 45 minutes.
Remove the bread from the pans and put them on a wire rack to cool.
If you want the top crust soft, put butter on the top.
Let cool completely before slicing for the best texture.
This bread freezes beautifully. You can freeze it whole or slice it first. It’s really handy to pull out a few slices at a time as they’re needed.
So go ahead.
Build your dream sandwich!
You’re welcome. 🙂
More bread recipes you should try:
Molasses Whole Wheat Bread
Ingredients
- 2 c hot water
- 1/4 c molasses
- 1/2 c dried milk
- 1 Tbsp sea salt
- 2 1/2 c whole wheat flour
- 2 1/2 c unbleached flour approximately
- 1 1/2 Tbsp dry yeast OR 2 packets of dry yeast
- 3 Tbsp softened butter
Instructions
- Put water, molasses, dry milk, salt, yeast, butter, 1 cup whole wheat flour, & 1 cup unbleached flour in a large mixing bowl.
- Beat for 1 minute on high.
- Add the other 1 1/2 cups of the whole wheat flour and mix well. Then beat on high speed again for 3 minutes.
- Switch to the dough hook and gradually add more unbleached flour. Add it a little at a time until it forms a rough ball on the dough hook.
- You can turn it out onto a lightly floured board to knead, or continue to knead in the mixer. Knead for 8 minutes, added flour sparingly if needed to keep the dough from sticking.
- Butter a large bowl. Shape the dough into a ball and put in the bowl, turning it over to butter the top.
- Cover with a damp bread cloth and allow to rise until doubled. That should take about an hour.
- Butter 2 loaf pans. Set aside till needed.
- After the first rise, punch the dough down and form into a ball. Cut it n half and form 2 loaves.
- Place the loaves seam side down into the prepared loaf pans.
- Cover again with a damp bread cloth and allow to rise a 2nd time.
- Let rise until the dough is 1/2 to 1 inch above the top of the loaf pans. That should take about 45 minutes.
- Bake in a preheated 375° F oven for 35 - 45 minutes.
- Remove the bread from the pans and put them on a wire rack to cool.
- If you want the top crust soft, put butter on the top.
- Let cool completely before slicing for the best texture.
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