This wholesome Sweet Molasses Brown Bread is hearty, flavorful, and perfect for everyday baking.
Made with a blend of whole wheat flour, molasses, honey, and a touch of cocoa, it delivers natural sweetness and a rich, earthy taste.
High in fiber, packed with plant-based nutrients, and low in saturated fat, this bread is not only satisfying but also a nutritious choice.
Ideal for meal prep, sandwiches, or enjoying warm with butter.
Easy Molasses Brown Bread
Equipment
- 1 Stand mixer with dough hook attachment
- 2 Large mixing bowls
- 1 plastic wrap or light kitchen towel
- 1 parchment paper (sheet pan lining)
- 2 Baking sheets
- 1 sharp knife or bread lame (for slashing loaves)
- 1 pastry brush (for butter)
Ingredients
- 2 ½ cups warm water
- 1 ½ tablespoons instant yeast
- ⅓ cup molasses
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons vegetable oil
- ⅓ cup honey
- 2 teaspoons table salt
- 3 cups 423 g whole wheat flour
- 3 –4 cups 423–564 g bread flour
- 3 tablespoons salted butter melted
- Old-fashioned oats for topping
Instructions
- Activate the Yeast Mixture: Start by pouring 2 ½ cups of warm water into the bowl of a stand mixer fitted with a dough hook. Make sure the water is warm (around 105°F–110°F) but not hot, as too much heat can kill the yeast. Sprinkle in the instant yeast, followed by the molasses, unsweetened cocoa powder, vegetable oil, honey, and salt. Add 2 cups of the whole wheat flour at this stage. Mix on low speed until everything is combined into a smooth, dark mixture. This step ensures the yeast begins to activate and the flavors start blending.
- Incorporate the Remaining Flour: With the mixer running on medium-low speed, gradually add the remaining whole wheat flour, then slowly introduce the bread flour, one cup at a time. Continue mixing until the dough begins to pull away from the sides of the bowl. You may not need the final cup of bread flour depending on humidity and flour density—what you’re aiming for is a dough that feels soft, elastic, and slightly tacky, but not overly sticky.
- Knead the Dough: Let the stand mixer knead the dough for 5–7 minutes on medium speed. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes, stretching and folding the dough until smooth and pliable. Proper kneading develops the gluten structure, which is key for achieving a light, fluffy crumb inside the bread.
- First Rise (Bulk Fermentation): Lightly grease a large mixing bowl with a bit of oil or nonstick spray. Place the dough inside, turning it once so that all sides are coated with a thin layer of oil—this prevents drying. Cover the bowl with either plastic wrap lightly sprayed with cooking spray or a clean kitchen towel. Allow the dough to rise in a warm, draft-free spot until it has doubled in size. This will take about 1 to 2 hours, depending on room temperature.
- Shape the Loaves: Once the dough has risen, punch it down gently to release excess gas. Turn it out onto a lightly floured surface and divide it into two or three equal portions, depending on whether you prefer larger or smaller loaves. Shape each piece into a smooth oval loaf by folding the edges under and tightening the surface tension. Place the shaped loaves onto parchment-lined baking sheets, making sure there’s enough space between them for expansion.
- Second Rise (Proofing): Cover the shaped loaves lightly with plastic wrap or a towel and let them rest for another 45–60 minutes. During this time, they should puff up and nearly double in size again. For a professional bakery-style finish, just before baking, you can use a very sharp knife, razor blade, or bread lame to make three shallow slashes across the top of each loaf. This allows steam to escape and gives the bread a beautiful rustic look.
- Bake the Bread: Preheat your oven to 375°F (190°C) about 15 minutes before baking. Place the loaves on the center rack and bake for 25 minutes. At this point, remove the bread briefly from the oven and lightly brush the tops with melted salted butter. Sprinkle with a handful of old-fashioned oats for extra texture and a rustic bakery-style appearance. Return the loaves to the oven and bake for an additional 5–7 minutes, or until the tops are deep golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and Serve: Transfer the baked loaves to a wire cooling rack and allow them to rest for at least 20–30 minutes before slicing. Cutting too soon can cause the bread to become gummy inside. Once cooled slightly, slice and enjoy warm with butter, use for hearty sandwiches, or store for later use.
Notes
- The oats on top are mainly decorative, adding texture and a rustic look. They may fall off slightly when slicing, but they still add charm.
- If you prefer rolls instead of loaves, shape the dough into 12–14 rolls and reduce baking time to 15–18 minutes.
- For mini-loaves, divide into 6–8 smaller loaves and bake for 18–22 minutes.
- Molasses gives the bread its signature earthy sweetness and rich brown color; don’t skip it.
- Cocoa powder doesn’t make the bread taste like chocolate—it deepens the flavor and enhances the color.
- Honey adds natural sweetness while helping to create a soft, tender crumb.
- Use bread flour for strength and a lighter texture, while whole wheat flour boosts fiber and nutrition.
- This bread is freezer-friendly and can be made ahead for meal prep.
- For extra moisture, brush with melted butter immediately after baking.
- Always let bread cool at least 20 minutes before slicing to avoid a gummy texture.
Chef’s Secrets for Perfect Bread
The secret to achieving bakery-quality molasses bread lies in balancing texture and flavor.
Warm water should always be used at the right temperature—too hot and the yeast dies, too cold and the dough won’t rise properly.
Kneading is equally crucial, whether by hand or machine, as it develops the gluten strands that create a soft, springy crumb.
Another tip is patience during rising; rushing this stage can lead to dense loaves.
Finally, brushing with melted butter not only enhances flavor but also gives the crust a beautiful golden sheen.
Serving Suggestions for Every Meal
This bread is versatile and fits into nearly any meal.
Serve it warm with a pat of butter for a comforting snack or slice it thick for sandwiches—it pairs especially well with roasted turkey, grilled chicken, or fresh vegetables.
For breakfast, toast a slice and top with peanut butter, almond butter, or fruit preserves.
It also makes a fantastic side with hearty soups, chili, or stews, where its slightly sweet flavor balances savory dishes beautifully.
If you’re entertaining, slice it thinly for a cheese board, as its earthy sweetness complements sharp cheeses and cured meats.
Storage Tips to Keep Bread Fresh
Homemade bread doesn’t contain preservatives, so it’s best enjoyed within a few days.
loaves wrapped tightly in plastic wrap or foil, then place them in an airtight container at room temperature for up to 4 days.
For longer storage, slice the bread, place parchment paper between slices, and freeze in freezer-safe bags for up to 2 months.
When ready to enjoy, thaw slices at room temperature or toast them straight from frozen. Avoid refrigerating bread, as it tends to dry out faster.
Frequently Asked Questions
1. Can I make this bread without a stand mixer?
Yes! While a mixer makes the process easier, you can absolutely knead the dough by hand. It will take about 10–12 minutes of steady kneading on a floured surface until the dough feels smooth and elastic.
2. Is molasses necessary, or can I replace it?
Molasses gives the bread its distinct deep flavor and rich brown color. If unavailable, you can substitute with dark brown sugar, though the taste will be slightly less robust.
3. How do I know if my dough has risen enough?
A simple test is to gently press a finger into the dough. If the indentation slowly springs back, the dough is ready. If it fills in immediately, it needs more time.
4. Can I use all whole wheat flour instead of mixing with bread flour?
You can, but the texture will be denser and less fluffy. The combination of bread flour and whole wheat flour gives the perfect balance of nutrition and softness.
5. Why do we add cocoa powder if it’s not chocolate bread?
Cocoa powder in small amounts enriches the color and adds depth of flavor without making the bread taste like chocolate. It enhances the natural sweetness of molasses and honey beautifully.
