Irish Whole-Wheat Bread with Molasses

Bread Recipes

Yield: Makes 2 loaves.

A hearty, chewy bread, best served warm. Just what you'd expect to find in a bread basket at a country inn. Unlike more traditional yeast breads, this one calls for only one rising. —The Benn Conger Inn, Groton, New York

• 3/4 tablespoon dry yeast
• 1 teaspoon sugar
• 2 cups warm water
• 2 cups white flour
• 2-1/2 cups whole-wheat flour
• 2 teaspoons salt
• 1/2 cup molasses

In a large bowl combine the yeast, sugar, and 1/2 cup of the warm water. Stir until the yeast dissolves and set aside to proof. Combine the white flour, whole-wheat flour, and salt in a dry mixing bowl and place in a warm oven (170°F.) until the mixture is slightly warm. Add the molasses to the dissolved yeast and let rest for 5 minutes. Add the yeast mixture to the flour and slowly stir in enough of the remaining warm water to make a sticky, but not runny, dough. Place the dough in 2 greased 8-1/2x4-1/2-inch bread pans. Put in a warm place and let rise until doubled in bulk, about 1 hour. Preheat oven to 350°F. Bake 30-40 minutes, or until loaves are brown and sound hollow when tapped. Remove from the pans and let cool on a rack before slicing.

Find Similar Recipes

• By Category
  • Bread Recipes
• By Course
  • Breads Recipes
• By Preparation Method
  • Bake Recipes