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Sourdough Brown Bread with Molasses

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

My new favorite flavor combination is sourdough, whole grains and molasses. Like good friends, each enhances the virtues of the others. This sturdy loaf is moist, dense and finely textured with a touch of surprising sweetness. That sweetness comes from molasses, a by-product of sugar cane production that, unlike pure refined cane sugar, packs an array of nutrients.

Ingredients

  • 1-½ cup Sourdough Starter
  • 1 cup Lukewarm Milk
  • ½ cups Molasses
  • ¼ cups Brown Sugar
  • 2 teaspoons Salt
  • 3 Tablespoons Vegetable Oil
  • 2 cups Oatmeal
  • 1-½ cup Whole Wheat Flour
  • 1-½ cup All-purpose Flour, Or As Needed

Preparation

In a large mixing bowl, combine sourdough starter, milk, molasses, brown sugar, salt and vegetable oil. Slowly add oatmeal and whole wheat flour. Add enough all-purpose flour so that the dough forms a ball.

Knead either with a dough hook or by hand until dough is smooth and elastic. You may have to add more flour while kneading.

Place dough in an oil in glass bowl for rising and cover. Since it is sourdough, you do not want to use a stainless steel or metal bowl. Since sourdough provides the only leavening for this loaf, plan on a longer rise. If it works better in my schedule, I have covered it with plastic wrap and allowed it to rise overnight in the refrigerator. Another option is to cover and let rise at room temperature for about 2 hours. In my experience, the dough does not double but it does expand nicely.

Punch down dough and divide into two pieces. Shape into loaves and place into oiled loaf pans. Cover and allow to rise again at room temperature for about 2 hours (more is okay). My dough did not completely fill the large loaf pans even after rising.

Preheat oven to 375ºF. Bake for 35–40 minutes or until nicely browned and loaves sound hollow when tapped.

Be sure to have a hefty slice while still slightly warm, slathered with butter. Yum!

One Comment

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Anne on 2.12.2019

This is a 5 Star recipe. The bread came out absolutely fantastic! It rose perfectly, and is tasty & soft. I brushed the top with coconut oil, but other than that, followed the recipe to the letter.

2 Reviews

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Katherine Riolo on 5.19.2020

I used this recipe to construct the dough but from there I treated it like I would a regular sourdough. It took much longer to bulk ferment though than regular sourdough – 6+ hours to my sourdough’s usual 4 ish. But it was easy to shape after that and then I proofed it overnight in a banneton in the fridge and baked it up in my dutch oven the next morning. It is extremely flavorful and baked up beautifully. Took me straight back to Ireland.

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Sadie Schwartz on 10.24.2018

I gave this bread 4 stars instead of 5 because I found the flavor slightly underwhelming. The texture is exactly as described. The crumb is moist, dense and fine, unlike an artisan sourdough that has many air pockets. There’s a bit of a chew when toasted. I added 2 tbsp of vital wheat gluten and 1 tsp of yeast to help with the rise. The first rise was 4 hours and the dough had doubled. The second rise in the pan was just over an hour and the dough had risen about 1″ over the sides of an 8×4-inch pan. There was no oven spring.

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