Molasses Seed Bread Food
MOLASSES BREAD
Make and share this Molasses Bread recipe from Food.com.
Provided by TGirl
Categories Breads
Time 1h40m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Spray 9X4 inch loaf pan with non stick spray.
- Sift dry ingredients together.
- Mix liquid ingredients together, then add to dry mixture.
- Blend well with electric mixer.
- Pour into prepared loaf pan.
- Bake for 1 and 1/2 hours.
- Cool for 10 minutes in pan, then turn out and cool completely.
- Delicious with cream cheese.
- Freezes well.
Nutrition Facts : Calories 197.3, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.1, Sodium 383.2, Carbohydrate 42.5, Fiber 1.6, Sugar 19.4, Protein 4.1
FLAXSEED MOLASSES BREAD
This was adapted from a Hodgson Mill recipe for the breadmaker. I adapted it to traditional baking method and subbed some whole grain flour to make it healthier. The result was a sweet, fragrant, chewy and healthy bread that is fabulous with honey butter spread on top! I recommend Karen From Colorado's Recipe #17086. Enjoy!
Provided by wild flour
Categories Yeast Breads
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Add dry ingredients to stand mixer.
- Add liquid ingredients.
- Mix at second speed 7 minutes.
- Let rise covered until doubled (about 90 minutes).
- Form log, let rise in bread pan to 1 1/4 inches high in center.
- Bake at 350 degrees to internal temp of 190 degrees.
GRANDMA'S MOLASSES BREAD
"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
MOLASSES SEED BREAD
I created this after a friend mentioned enjoying a bread with molasses and sunflower seeds. I absolutely love this subtly sweet and salty/nutty bread and it's become one of my favorite sandwich breads.
Provided by Victoria in Fort Wa
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in warm water. Let sit until frothy ~10 minutes.
- Add oil, molasses, and whole wheat flour and mix until full incorporated.
- Slowly add all-purpose flour, 1/2 cup at a time, and salt. I usually use about 1.75 cups of the AP flour.
- Add in seeds.
- Knead in a mixer about 10 minutes, or longer if you're kneading by hand.
- Place into a greased bowl and let rise until double, about 1.5 hours.
- Deflate the dough and let rise again until double, about 50 minutes.
- Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
- Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
- Pinch seams together and place seam side down into a 8x4" loaf pan.
- Let rise about 30 minutes in loaf pan and preheat oven to 350.
- Bake about 35-40 minutes.
Nutrition Facts : Calories 1975.6, Fat 37.2, SaturatedFat 4, Sodium 1781.9, Carbohydrate 364.4, Fiber 41.6, Sugar 31.3, Protein 62.4
MOLASSES RYE BREAD
Make and share this Molasses Rye Bread recipe from Food.com.
Provided by mama cocina
Categories Yeast Breads
Time 3h45m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 9
Steps:
- Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
- In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
- Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
- Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
- Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
- Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
- Bake loaves at 375 degrees for 40 - 45 minutes.
- Cool on wire racks. Slice into 1/2 inch slices.
Nutrition Facts : Calories 156.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 3.8, Sodium 208.6, Carbohydrate 25.8, Fiber 4.1, Sugar 4.2, Protein 4.4
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MULTI SEEDS MOLASSES WHEAT BREAD WITH COCONUT OIL RECIPE ...
In wide mixing bowl, add 1/2 cup lukewarm water. Mix in half the honey. Sprinkle yeast and let it bloom util frothy. (about 10 minutes) 2. Add 2 …
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- In wide mixing bowl, add 1/2 cup lukewarm water. Mix in half the honey. Sprinkle yeast and let it bloom util frothy. (about 10 minutes)
- Add 2 cups of all purpose flour, all of wheat flour, and remaining lukewarm water in bloomed yeast. Now, add all seeds, honey, molasses in mix along with room temperature coconut oil.
- Switch the mixing bowl to dough hook attachment and knead the dough on low while adding 1-2 tablespoons of flour until dough comes together. Then increase speed and knead for 5 more minutes.
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From kingarthurbaking.com
5/5 (25)Calories 137 per servingTotal Time 3 hrs 27 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, combine all the ingredients except the bread topping.
- Mix and knead until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed.
- Knead in 1/4 cup of the topping. , Place the dough in a lightly greased bowl, cover, and let it rise until puffy, 1 to 1 1/2 hours., To shape the bread: Deflate the dough and divide it in half; roll each half into a 12” rope.
- Roll one of the ropes in the remaining topping. , Pinch the ends of the ropes together and twist one over the other, pinching them together at the opposite end., Transfer the dough to a lightly greased tea loaf pan or similar long loaf pan (12" x 4").
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Estimated Reading Time 3 mins
- Dissolve the yeast in 3 1/2 cups of the water in a small bowl and pour it over 4 cups of the flour in a large bowl. Stir to mix until it attains the consistency of wet cement.
- The next day, remove the onion-caraway bag and discard. The sour should smell somewhat acidic but not rotten after about 15 hours. At this point, feed it (mix it) with the remaining 1 cup flour and 1/2 cup water, or enough to maintain the thick consistency.
- After it rises again, in about 4 hours, you will have about 6 cups. You can begin to use it or continue to build it up (which increases the amount of sour).
- In a bowl, crumble the day-old rye bread into 1 cup of the water until the water is absorbed. Crumble it up with your hands; this is what the old-time bakers did.
- In the bowl of an electric mixer fitted with the dough hook, put the rye bread mixture, the remaining 2 cups water, 2 cups of the sour, and the molasses or caramel color.
- Add the sea salt and caraway seeds. Gradually add the cracked rye or pumpernickel flour and the bread flour. Sprinkle the yeast in and stir about 5 minutes, until well incorporated, scraping down the sides of the bowl.
- Punch the dough down, and if it is still sticky, incorporate more flour as needed. Divide the dough in half, gently form 2 flattened round or oblong loaves, brush with oil, and let them rest 10 to 15 minutes on a floured work surface.
- Preheat the oven to 400 degrees, set a rack in the middle, and put 6 ice cubes in a pan on the floor of the oven.
- Since rye and pumpernickel love steam, brush or spray the loaves with water. Sprinkle some of the rye flour on top and then, with a single-edged razor or very sharp knife, make 5 cuts in each loaf, shorter ones on the outside, longer in the center.
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- In a medium bowl, toss together the flour, sunflower seeds, flax seed, hemp seeds, baking powder, baking soda, and salt. Set aside.
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- In a kitchen aid bowl add starter and water and mix well to this add bread flour and whole wheat flour, cocoa powder, salt, molasses, honey, oil. Knead well for about 2-3 minutes until everything combines.
- After 7-8 hours or once dough doubled in volume you can shape it into loaf and transfer for oiled pan. You can shape them into batard then place it in banneton.
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Ratings 1Category BreakfastCuisine AmericanTotal Time 1 hr 10 mins
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- In a large mixing bowl lightly whisk an egg, add kefir, olive oil, molasses, sunflower seeds, mix well. In a large measuring cup measure the flour, add baking powder, mix before starting gradually adding to the wet mixture with molasses. Combine and mix well.
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- Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan (Bittman recommends a non-stick loaf pan but I prefer my stoneware loaf pan).
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3.6/5 (27)Total Time 5 hrs 40 minsCategory BreakfastCalories 151 per serving
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- Start by melting the butter and heating the milk. Once melted and heated, remove from burner and set aside to cool.
- Next, measure whisk the eggs in a small bowl and set aside. Measure out one cup of molasses and set aside.
- Fetch a glass 2-cup measuring cup and fill it with hot water. Let it sit for a minute or so. This is to temper the glass. Otherwise, the cold glass will cool the lukewarm water too rapidly.
- Poor the hot water out of the measuring cup and add the lukewarm water. Add the sugar and stir until the sugar is dissolved. Add the yeast and stir two or three times. Set the mixture aside for 10 minutes.
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Availability In stockEstimated Reading Time 1 min
From schoolhouseglutenfreegourmet.com
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