Molasses Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 2/3 Cup warm water (105-110F)1 1/2 Tbs. Molasses2 1/4 Tsp. Active Dry Yeast3 1/2 Cups Whole wheat flour, Devided2 1/4 Cups Unbleached, all purpose or Bread flour1/2 cup Nonfat dry powdered milk4 Tbs. unsalted butter, at room tempature (I use blue bonnet and used that to calculate nutrition)2 Tsp. Salt
Place warm water, molasses, and yeast in the mixing bowl. Let stand 5 to 10 min. until mixture is foamy and bubbly.
While yeast is proofing, combine 3 cups whole wheat flour and 1 3/4 cups white flour with powdered milk and salt.
Add the flour mixture to the yeast mixture with the butter. Insert dough hook and mix on speed 2 for 2 Min. In seperate bowl combined remaining flours and reserve.
Continuing on speed 2, add the combined remaining flours 1 Tbs. at a time until dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set timer for 4min. and the speed to 3 to allow the dough to knead. Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm draft free place until volume is doubled.
Lightly coat 2 8x4x3 inch loaf pans with unsalted butter or cooking spray. Punch dough to deflate. Devide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled.
About 15min. before baking, preheat oven to 375F.
Place loaves in preheated oven and bake for 35 to 40min., until bread is browned and sounds hollow when tapped. Remove from loaf pans and cool on a wire rack.
Slices best when allowed to cool completely.
If top of bread is too crispy for your taste, brush lightly with butter for a softer crust.
Makes 2 loaves, about 1 1/4 pound each.
(this can vary depending how the yeast rised)
I did nutrition based on 2 Loaves, 10 slices a loaf, 1 slice a serving.
Number of Servings: 20
Recipe submitted by SparkPeople user AMABELLE_SNOW.
While yeast is proofing, combine 3 cups whole wheat flour and 1 3/4 cups white flour with powdered milk and salt.
Add the flour mixture to the yeast mixture with the butter. Insert dough hook and mix on speed 2 for 2 Min. In seperate bowl combined remaining flours and reserve.
Continuing on speed 2, add the combined remaining flours 1 Tbs. at a time until dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set timer for 4min. and the speed to 3 to allow the dough to knead. Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm draft free place until volume is doubled.
Lightly coat 2 8x4x3 inch loaf pans with unsalted butter or cooking spray. Punch dough to deflate. Devide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled.
About 15min. before baking, preheat oven to 375F.
Place loaves in preheated oven and bake for 35 to 40min., until bread is browned and sounds hollow when tapped. Remove from loaf pans and cool on a wire rack.
Slices best when allowed to cool completely.
If top of bread is too crispy for your taste, brush lightly with butter for a softer crust.
Makes 2 loaves, about 1 1/4 pound each.
(this can vary depending how the yeast rised)
I did nutrition based on 2 Loaves, 10 slices a loaf, 1 slice a serving.
Number of Servings: 20
Recipe submitted by SparkPeople user AMABELLE_SNOW.
Nutritional Info Amount Per Serving
- Calories: 153.6
- Total Fat: 2.3 g
- Cholesterol: 0.6 mg
- Sodium: 271.4 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 2.9 g
- Protein: 5.3 g
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