Description

This Sweet Molasses Brown Bread offers a rich, wholesome flavor with a hint of chocolatey goodness from cocoa powder. It features a soft, tender crumb thanks to the combination of whole wheat and bread flours, natural sweetness from molasses and honey, and a delightful rustic oat topping. Perfect for cozy breakfasts or comforting snacks, this bread is easy to prepare with rising times that develop a light texture and deep flavor.

Ingredients

For the Dough

2.5 cups warm water (necessary to activate the yeast for that light texture)
1.5 Tablespoons instant yeast (ensures quick rising for your Sweet Molasses Brown Bread)
1/3 cup molasses (adds a rich sweetness and deep flavor to the bread)
2 Tablespoons natural unsweetened cocoa powder (enhances the bread’s color and adds a hint of chocolatey goodness)
3 Tablespoons vegetable oil (keeps the bread moist and tender)
1/3 cup honey (contributes natural sweetness and enhances the flavor profile)
2 teaspoons table salt (balances the sweetness and enhances overall flavor)
3 cups whole wheat flour (provides heartiness and nutrition to your bread)
3-4 cups bread flour (helps achieve a perfect structure and chewiness)

For the Topping

3 Tablespoons salted butter, melted (for brushing on top for added richness)
Old-fashioned oats (for sprinkling, adds texture and a rustic touch)

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Instructions

Combine Ingredients: In the bowl of a stand mixer fitted with a dough hook, pour in the warm water, instant yeast, molasses, cocoa powder, vegetable oil, honey, salt, and 2 cups of whole wheat flour. Mix until everything is well blended to form a uniform mixture.
Add Remaining Flour: Gradually add the remaining flour while the mixer runs, starting with the rest of the whole wheat flour, then adding bread flour until the dough pulls away from the sides of the bowl. Knead the dough for 5-7 minutes until it feels soft and slightly tacky but not sticky.
First Rise: Transfer the dough to a large, lightly greased bowl. Cover it with plastic wrap lightly sprayed with cooking spray or a clean dish towel. Let the dough rise until doubled in size, which should take about 1 to 2 hours, depending on room temperature.
Shape Loaves: Punch down the risen dough to release gas. Divide the dough into two or three evenly-sized pieces based on desired loaf size. Shape each portion into tight oval loaves. Place them on parchment-lined baking sheets, spacing them to allow room for their second rise.
Second Rise: Cover the shaped loaves and let them rise again until puffy and doubled in size, about 45 to 60 minutes. This step ensures a soft, airy crumb.
Preheat Oven: Preheat your oven to 375°F (190°C) while the dough undergoes the second rise to be ready for baking.
Bake Loaves: Bake the loaves for 25 minutes until they begin to turn golden brown.
Add Topping: Remove the bread from the oven, lightly brush the tops with melted salted butter, then sprinkle old-fashioned oats evenly over the surface.
Finish Baking: Return the loaves to the oven and bake for an additional 5 to 7 minutes until fully cooked through and the crust is set.
Cool and Serve: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing. This ensures the crumb finishes setting and slicing is clean.

Notes

For an artisan touch, cut three slashes across the top of each loaf right before baking to allow expansion and create a rustic look.
Serve warm with butter or honey for an extra touch of sweetness and comfort.
Ensure water is warm, not hot, to properly activate the yeast without killing it.
Use a stand mixer with dough hook for best kneading results, but hand kneading is possible though more labor-intensive.