Tuesday, October 17, 2006
Molasses Whole Wheat Bread
We usually make this with only whole wheat flour, but since Sneaky Mouse ate some of our whole wheat flour, I used a 50/50 mixture of regular whole wheat flour and white bread flour for the last batch, which resulted in a lighter, higher loaf. Our usual practice of using all whole wheat in this recipe makes a dense, flavorful loaf, which is excellent toasted and slathered with butter. Do as you desire with the flour; if you're finicky about 100% whole wheat taste or dense texture, then use a proportion of white flour to suit.
The molasses isn't too pronounced, but it adds a nice, deep flavor.
3 cups milk
3 tablespoons butter, melted
1 tablespoon salt
1/2 cup honey
1/3 cup blackstrap molasses (I usually add a tad more; we use unsulphered, dark, blackstrap, but other types can be substituted)
2 1/2 tablespoons yeast
1/4 cup warm water
about 8 cups flour; either all whole wheat or a mixture of wheat and white (all-purpose flour or bread flour; if using all-purpose, you can also add a tablespoon of wheat gluten per loaf, if desired)
In a small saucepan, combine milk, butter, salt, honey, and molasses. Heat and stir until warm and blended. Remove from heat and cool until warm but not hot. Dissolve yeast in 1/4 cup warm water. Pour liquids from saucepan into large bowl and add yeast. Let proof until foamy on top. Stir in some of the flour and beat well. Dough will be quite soft and very sticky. Stir in remaining flour and knead until smooth and elastic, adding a bit of extra flour as needed to knead (but only just enough). Let rise in covered, greased bowl until doubled. Punch down and shape into two loaves. Place in two well-greased pans, cover, and let rise until almost doubled. Bake at 375 degrees for about 40 minutes or until the loaves sound hollow when thumped on the bottom.
Gobbled by Abigail on 10/17/2006