New + beginning bread maker here. 🙋🏽♀️
This is only about the third time I’ve made some type of bread. Previously I’ve tried rolls and biscuits – one worked, one failed dramatically, neither were flavored. This recipe was made as a loaf (but can be easily adjusted into rolls) and includes flavors of molasses, honey, and cocoa.
This was my first time trying this recipe, and though I think I can do it better next time, it went beautifully the first time around! Which means it’s a very doable bake for new bread makers like myself. Also noteworthy: I don’t have a very good stand mixer and had to do the latter half of the kneading by hand, which is less than desirable. This just means there’s wiggle room in the recipe, which is good! It’s not a sensitive or temperamental bake – aka it’s harder to mess up.
I found the recipe at It’s Always Autumn and followed it pretty exactly! I’ve included it below, along with some pictures so you can try it out for yourself. 🙂
Outback Sweet Molasses Bread
Prep Time: 2 hrs 50 mins
Cook Time: 30 mins
Total Time: 3 hrs 20 mins
Servings: 5-6 small loaves or 16 rolls
- 1 cup Warm Water
- 1 packet Active Dry Yeast
- 1 tablespoon Sugar
- 1 and 3/4 cups Whole Wheat Flour
- 1 Egg
- 2 tablespoons Butter (room temperature)
- 2 tablespoons Molasses
- 1/4 cup Honey
- 2 cups Bread Flour
- 1 tablespoon Natural Baking Cocoa
- 1 teaspoon Salt
- Place warm water, yeast and sugar in bowl of a stand mixer and let sit to proof for 10 minutes (mixture will bubble and appear foam-like).
- Add whole wheat flour, egg, butter, molasses and honey and mix on low, using the dough hook.
- Add 1 cup of the bread flour, cocoa and salt and continue to mix on low.
- Gradually add in remaining cup of bread flour until the dough starts pulling away from the sides of the mixing bowl.
- Continue to knead on low for about 10 minutes until dough is elastic – this may feel a bit ‘sticky’.
- Turn dough out onto a floured surface and roll into a ball. Place dough ball in a bowl and cover with oil sprayed plastic wrap. Allow to rise in a warm place, for 60-90 minutes until doubled in size. (I usually do this in the oven, preheat it for just a couple minutes to warm it up, then turn it back off to make sure it doesn’t get too hot.)
- Shape into 5-6 small loaves on an oil sprayed cookie sheet or as 16 rolls in a 9×13 pan and rise again until doubled (45-60 minutes).
- Bake at 350 for 27-30 minutes for loaves or about 20 minutes for rolls. To check if they’re done, tap on the bottom of the loaves, they should sound hollow.
Here are some pictures of what my process looked like so you can ensure that yours is going smoothly as well.