Return to Content

Molasses Whole Wheat Bread

by

Yield: Makes 2 loaves.

A slightly sweet bread, especially good toasted.

Ingredients:

  • 1 cup milk, scalded
  • 1/3 cup molasses
  • 1-1/2 teaspoons salt
  • 3 tablespoons shortening, melted
  • 1 yeast cake, dissolved in 1/4 cup lukewarm water
  • 1 egg, beaten
  • 2 cups unsifted whole wheat flour
  • 2 to 2-1/2 cups white flour

Instructions:

Combine first 4 ingredients in large bowl. Cool to lukewarm. Add yeast and egg, stir in flour, and knead until smooth. Brush with salad oil, cover, and let rise until double in volume. Punch down, shape into 4 buns, and place 2 buns each in 2 loaf pans. Brush tops with salad oil and let rise, covered, until doubled. Bake at 350 degrees F for 30 to 40 minutes, or until bread tests done. Cool in pans for 10 minutes; remove loaves from pans and return bread to oven for 5 to 10 minutes if necessary to dry out sides and bottom.

Updated Thursday, December 6th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order