Molasses Brown Bread
A dense, dark yeast bread coloured and sweetened with molasses, a long-standing New Brunswick bakery and household staple.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Loaf pans
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 3 g
- carbs
- 36 g
- protein
- 5 g
- calories
- 190
Instructions
- 1
Dissolve the yeast in the warm water with 1 tablespoon of the molasses and let stand 10 minutes until foamy.
- 2
Stir in the remaining molasses and oil.
- 3
Combine both flours with the salt, then mix in the liquid to form a shaggy dough.
- 4
Knead for about 8 minutes until smooth and elastic.
- 5
Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- 6
Punch down, shape into two loaves, place in greased pans, and let rise 30-40 minutes.
- 7
Bake at 190C (375F) for 35-40 minutes until deeply browned and hollow-sounding when tapped.
- 8
Cool on a rack before slicing.
Chef's tips
Use full-flavoured cooking molasses rather than blackstrap, which can taste too bitter for bread.
Ingredient substitutions
- whole wheat flour → a mix of whole wheat and rye for a heartier loaf
Storage
Keeps 4 days at room temperature wrapped in a cloth, or freeze sliced for up to 2 months.
Reheating
Warm slices briefly in a toaster or oven.
Common mistakes to avoid
- •Using blackstrap molasses, which is too bitter
- •Not kneading long enough, giving a dense, tight crumb
Serving suggestions
Cooked Molasses Brown Bread?
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