Dark German Molasses Bread
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 145.2
- Total Fat: 2.6 g
- Cholesterol: 1.0 mg
- Sodium: 305.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.5 g
- Protein: 5.0 g
View full nutritional breakdown of Dark German Molasses Bread calories by ingredient
Introduction
This bread is typically made with beet molasses in Germany, but any other kind of dark molasses or blackstrap will do.It is quite rich in fiber and very filling. The molasses makes it additionally rich in trace minerals. This bread is typically made with beet molasses in Germany, but any other kind of dark molasses or blackstrap will do.
It is quite rich in fiber and very filling. The molasses makes it additionally rich in trace minerals.
Number of Servings: 40
Ingredients
-
* Molasses, 7 oz
* Yeast, bakers, 4.5 oz
* Whole Wheat, coarsely cut groats, 1.5 lbs
* Rye flour, 12 oz
* White flour, 8 oz
* Salt, 1.5 tbsp
* Sunflower Seeds, without salt, 2 oz
* Flaxseed, 2 oz
* Sesame seeds, whole, roasted, 1.5 oz
* Buttermilk, lowfat, 4 cup
Directions
First dissolve the fresh baker's yeast in the molasses at room temperature. Let stand while you measure out the dry ingredients and put them in a large mixing bowl. Mix in the buttermilk until the dry ingredients are thoroughly moistened. Pour in the molasses and yeast mixture last and stir well. You should have a thick porridge now, not a kneadable dough.
Oil two bread loaf pans - the bread comes out easier if you also cover them with bread crumbs, but it's not a must.
Divide the batter between the two loaf pans and put them in the cold oven. Set the temperature to 300°F and bake for 3 hours. The bread should sound hollow when tapped on the bottom of the pans, and a toothpick inserted in the top should come out clean. Cool on a wire rack and store in a cool, dark place - I keep mine in the fridge. The bread stores well up to a week.
Because the bread is very coarse it's hard to slice very thinly, but different length and width of your loaf pans may result in more or less slices than the 40 that I used for calorie calculation.
Number of Servings: 40
Recipe submitted by SparkPeople user BINEMELLES.
Oil two bread loaf pans - the bread comes out easier if you also cover them with bread crumbs, but it's not a must.
Divide the batter between the two loaf pans and put them in the cold oven. Set the temperature to 300°F and bake for 3 hours. The bread should sound hollow when tapped on the bottom of the pans, and a toothpick inserted in the top should come out clean. Cool on a wire rack and store in a cool, dark place - I keep mine in the fridge. The bread stores well up to a week.
Because the bread is very coarse it's hard to slice very thinly, but different length and width of your loaf pans may result in more or less slices than the 40 that I used for calorie calculation.
Number of Servings: 40
Recipe submitted by SparkPeople user BINEMELLES.