Multigrain Molasses Bread
From jo_jo_ba 15 years ago
- 35 minutes to make
- Serves 20
This is my version of "that steakhouse's" rich, dark molasses bread they serve alongside your meal. I think mine's better - there's more grains, less fat, and way more flavour!
Ingredients
- 1/4 cup buckwheat honey shopping list
- 3 tbsp blackstrap molasses shopping list
- 1 tbsp melted, salted butter shopping list
- 1 small bottle (1/4 oz) green food colouring shopping list
- 1 small bottle (1/4 oz) red food colouring shopping list
- 1/2 cup warm (not hot) coffee shopping list
- 3/4 cup warm (not hot) water shopping list
- 2 cups flour shopping list
- 1 cup dark rye flour shopping list
- 3/4 cup buckwheat flour shopping list
- 1 tsp vital wheat gluten shopping list
- 1 tbsp cocoa powder shopping list
- 1/2 tsp salt shopping list
- 1 packet instant yeast shopping list
How to make it
- In a bowl, stir together honey, molasses, butter, food colouring, coffee and water. Set aside.
- In a large bowl, mix flours, gluten, cocoa, salt and yeast.
- Pour in the liquids and stir in to form a slightly soft, sticky dough.
- Turn out onto a floured board and knead 10 minutes, adding only minimal flour (you want the dough to remain soft). Alternately, knead with a stand mixer for 7-8 minutes, until smooth.
- Place into an oiled bowl, turning to coat. Cover and allow to rest 30 minutes.
- Divide dough in half and shape into two small (about 15-oz), oblong loaves.
- Place on parchment-lined baking sheets, cover and allow to rise 1 hour.
- Preheat oven to 350F.
- Sprinkle loaves lightly with cornmeal and slash diagonally 3-4 times with a sharp knife.
- Bake 35 minutes, remove immediately to wire racks and cool completely.
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" It was excellent "