Multigrain-Molasses Bread

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A little out-of-order, I realize, but this was the first bread I made as part of my latest bread-making adventure. My husband wants to know if this bread-making “thing” is “just a phase” – but he was exactly right to say that we usually don’t know we are in a phase “until its over.” So, this I’ll say — “We’ll see.” Hehe.

This bread was inspired by Tabitha’s Homemade Wheat Bread.

Kat’s Multigrain-Molasses Bread

Here’s what you need:

1.5 teaspoons rapid-rise yeast

1 cup warm water

1/4 cup molasses

1 tablespoon butter or margarine (at room temperature)

2 2/3 cups AP flour

1/2 cup mixed grains – I use these

1 teaspoon unsweetened cocoa powder

1 teaspoon salt – I use fine sea salt

Here’s what you do:

Gently mix the yeast, water and molasses in a large bowl, using a wooden spoon. Let it sit for 10-15 minutes, or until the mixture is foamy.

Add the butter, one cup of the flour and the grains. Mix well.

Add the cocoa powder, the salt and the second cup of the flour. Mix well.

Add 1/3 cup of flour and mix very well. Make sure everything is well-combined, then turn it out onto the counter.

Knead for 15 minutes, adding in the last 1/3 cup of flour little by little. Here’s what the dough should look like after kneading:

Now oil the mixing bowl and put the dough back in:

Cover it with a tea towel and let it sit on the counter for 1 hour, then punch it down in the middle.

Cover it again and let it sit again for 30 minutes.

Shape it into a long loaf:

Cut the top using a bread lame or a sharp knife:

Now bake it at 425 — about 40 minutes, I’d say, but again – “the nose knows.” When you knock on the bottom of the loaf and it sounds hollow, it’s good to come out.

Here’s what the finished loaf looks like:

The finished loaf is nice and crusty on the outside, but soft and tender on the inside.

The cocoa and mixed grains give it a lightly nutty flavor – the cocoa is barely detectable as a chocolate flavor, but adds a little complexity.

Deeeelicious!

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Kat Salemno

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