Molasses Wheat Artisan Bread Food

MOLASSES WHOLE WHEAT BREAD

Steps:

• Stir the water and yeast together in a large mixing bowl. Then stir in the vegetable oil, molasses, flour, dry milk, and salt. Stir just until the dough cleans the sides of the bowl. Cover with cling film, and let rest for 30 minutes.
• Spray your hands and a non-porous work surface with non-stick vegetable spray. Scrape the shaggy dough onto the work surface, and knead it (do not add additional flour!) until smooth -- 6-8 minutes. Form the dough into a ball.
• Quickly wash, dry, and grease the mixing bowl. Add the dough to the bowl, and then flip the dough to grease its underside. Cover the bowl with cling film and place it in a warm location until the dough doubles in volume -- about 90 minutes.
• Deflate the dough, and then transfer it to the (not-greased) work surface. Pat out and form the dough into a loaf. Put the loaf in the greased bread pan, cover loosely with cling film, and let rise until a crown forms 1 inch above the rim of the pan -- 30-45 minutes. Meanwhile, preheat the oven to 350°F.
• Bake on the middle rack in the preheated oven until until the crust browns and the center of the bread registers at least 190°F when tested with a digital thermometer -- 35-45 minutes. To avoid a too-dark crust, cover loosely with aluminum foil during final 10 minutes of baking. Cool to room temperature before slicing. As if you can wait that long.

WHOLE WHEAT MOLASSES FLAT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl.
• Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed. Divide the dough into quarters, and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet. If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later.
• Bake in the preheated oven until browned, about 15 minutes. If desired, brush the breads with melted butter after removing from oven.

MOLASSES WHEAT ARTISAN BREAD

Steps:

• Stir molasses & yeast into warm water.
• Mix all ingredients except extra flour.
• Combine water mixture to dry mixture.
• Knead in additional flour as needed.
• Place in greased bowl to rise, covered with towel, for 60-90 minutes.
• Punch down dough.
• Knead briefly and form to shape desired.
• Place on large half sheet pan or cookie sheet dusted with cornmeal.
• Cover with towel and let rise another 45 minutes to 1 hour.
• Bake at 350°F for 40-45 minutes.
• Cool on rack.
• Wrap in bread sack and enjoy!

WHOLE-WHEAT OAT BREAD

Steps:

• In a saucepan, bring water just to a simmer. Pour the water over 1 cup oats in a bowl. Stir in molasses; let stand until mixture cools to warm, 10 minutes. Meanwhile, in a food processor coarsely grind 1/2 cup rolled oats. Transfer to bowl; add both flours and dry milk.
• Sprinkle oat-molasses mixture with yeast. Stir in 1 cup flour mixture, and then the salt. Stir in remaining flour mixture, 1 cup at a time.
• Turn dough out onto a floured surface. Using floured hands, knead until smooth, 5 to 10 minutes. Transfer dough to a lightly oiled bowl; turn to coat. Loosely cover with plastic wrap; let dough rise in a warm spot until doubled in bulk, 1 hour. Punch down dough. Transfer to a lightly floured surface. Knead dough once or twice. Flatten into a 9-inch circle.
• Pull edges of dough up and in toward center; pinch to seal. Turn dough over. Pull down on dough with cupped hands to stretch top; pinch edges at bottom. Wrap hands around sides of dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on oiled baking sheet, seam side down. Cover with oiled plastic wrap. Let rise until dough doubles in bulk, 45 minutes to 1 hour.
• Preheat oven to 400 degrees. Score an "X" in top of dough. Brush with egg white; sprinkle remaining oats. Bake 10 minutes. Reduce oven to 350 degrees. Bake, rotating sheet halfway through, until bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack before slicing.

MOLASSES WHEAT BREAD

Steps:

• Grind flax seeds in a spice mill or a clean coffee grinder until fine. Set aside. Heat oven to 375 degrees with rack in center. Lightly grease two 9-by-4 1/2-inch loaf pans with canola oil.
• In a large bowl, sift or whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt. Add canola oil, buttermilk, and molasses, and stir until well blended. Stir in wheat germ and reserved flax seeds. Divide batter evenly between the two prepared pans. Even out tops with a spatula.
• Bake until a cake tester inserted in the middle comes out clean, about 45 minutes. Remove from oven, and transfer to a cooling rack.

SEVEN GRAIN BREAD II

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Whole Wheat Bread cycle, and Start.

QUICK WHOLE WHEAT AND MOLASSES BREAD

Steps:

• Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
• If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add vinegar. Set aside.
• Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.

GRANDMA'S MOLASSES BREAD

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).