Molasses Bread

How to Make Molasses Bread

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1. Mix the white flour, wholemeal flour, yeast and salt in a large bowl. Add the molasses, warm water and oil and stir to a sticky dough.

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2. Knead on a lightly floured surface for 10 minutes, until smooth and elastic. Put the dough in an oiled bowl, cover, and leave to rise for 1 hour, until doubled.

   Mark done Start 10 min timer

3. Grease a 23 x 13 cm loaf tin. Shape the dough into a loaf, set it in the tin, cover, and leave to rise for 45 minutes, until about 2 cm above the rim.

   Mark done Start 45 min timer

4. Heat the oven to 190°C / 375°F. Brush the top of the loaf with water and sprinkle over the oats.

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5. Bake for 35 to 40 minutes, until deep brown and hollow-sounding when tapped underneath.

   Mark done Start 35 min timer

6. Turn out and cool on a wire rack for at least 30 minutes before slicing.

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Tips for Making Molasses Bread

• Use unsulphured molasses. Blackstrap is much stronger and bitter, and makes a loaf that is harsh and heavy.
• Expect a sticky dough. Wholemeal flour takes up water slowly, and the dough firms as it rests, so resist adding too much flour.
• Let the loaf cool before you slice it. Molasses bread is moist and it compresses if it is cut warm.

What to Serve with Molasses Bread

• Butter
• Baked beans
• Fish chowder

Storing & Reheating Molasses Bread

Keeps in a bag at room temperature for up to 4 days. Slice and freeze for up to 3 months and toast straight from the freezer.

Molasses Bread FAQ: Common Questions

Molasses Bread Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.