Hearty Wheat Molasses Bread (Old-Fashioned)
Whole wheat molasses bread is a hearty yeast bread with deep molasses flavor and a touch of brown sugar sweetness. It bakes up into two satisfying loaves that slice well for toast and sandwiches.
This old-fashioned recipe is especially good alongside soups and stews—or simply warm with butter.
Whole Wheat Molasses Bread
Ingredients
- 2 3/4 cups whole wheat flour
- 2 cups white flour (use 1 cup at first; add remaining as needed)
- 2 packages dry yeast
- 1 3/4 cups water
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons shortening
- 1 tablespoon salt
Preheat oven to 375°F (for baking).
Instructions
- In a large mixer bowl, combine whole wheat flour, 1 cup of the white flour, and dry yeast.
- In a saucepan, heat water, shortening, molasses, brown sugar, and salt until warm (stir to melt shortening).
- Add warm liquid mixture to dry ingredients. Beat ½ minute on low speed, then 3 minutes on high speed.
- Stir in remaining white flour by hand to make a dough that’s easy to handle. Knead about 8 minutes.
- Place dough in a greased bowl, turning to grease the top. Cover and let rise until light, 1 to 1 ½ hours.
- Punch down, divide in half, cover and let rest 10 minutes.
- 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.
- Bake time: 30–35 minutes (plus rising time)
- Equipment: two 8×4-inch or 9×5-inch loaf pans
- Yield: 2 loaves
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.