Molasses Rye Bread

Molasses Rye Bread

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I first made Molasses Rye Bread after my husband and I ate at Outback Steakhouse where they served us the most wonderful dark “Bushman” bread and also my first Bloomin’ Onion! I loved it and knew I had to try making my own. Sweet, dark, and rich. Yum!

 

What Makes Rye Bread Dark?

So, how did they get their bread to be so dark? I studied recipes online and learned you could use molasses, coffee, cocoa, honey, dark brown sugar, food coloring, and darker flours such as wheat, rye or pumpernickel. Okay, so I had some choices. I didn’t like the idea of using food coloring, so that one was out. In the end, I’m sure it came down to what I had in my pantry! 

I used molasses, cocoa and dark brown sugar, along with rye flour to attain the dark color, which worked tremendously well. The wheat germ also gives it a nice little crunch when you bite into it. The bread is hearty, delicious, and will make you want a second or third piece. Especially if you slather it with butter.

 

Ingredients Needed to Make This Recipe

  • rye flour
  • all-purpose flour (divided)
  • instant yeast
  • baking cocoa
  • dark brown sugar
  • kosher salt
  • warm water
  • dark molasses
  • vegetable oil
  • wheat germ
  • melted butter

 

Instructions for Making This Bread

Gather all your ingredients so that you have everything close at hand on the counter or table.

In a large mixing bowl, combine rye flour, 2 cups all-purpose flour, instant yeast, baking cocoa, brown sugar, and salt.

In a glass measuring cup, combine warm water, molasses, and vegetable oil. Mix into flour ingredients. Add enough remaining all-purpose flour to make a smooth dough that is no longer sticky. Knead dough for 4-5 minutes.

Place dough in a large greased bowl and cover. Allow to rise in warm place until double, about 1 hour.

 

Preparing the Dough for Baking

After the dough has raised and doubled, gently punch down dough and divide it in half.

On a lightly floured surface, roll each piece into a torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet lined with parchment paper or a silicone baking mat that has been dusted with wheat germ.

Sprinkle 1 teaspoon wheat germ on top of each loaf. Cover and let rise in warm place until double, about 30 minutes.

Bake in preheated 375 degree oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter. This recipe will make 2 loaves.

 

Molasses Bread Makes Yummy Croutons

Another thing I learned along the way, was to cut up any leftover pieces of this bread and cook them in a skillet to make homemade croutons that are out of this world wonderful! See my Sourdough Crouton Recipe Here and simply substitute rye bread for the sourdough.

 

Serve Molasses Rye Bread with Pan-Seared Ribeye with Garlic Butter, Chicken Salad with Cranberries, or Cheesy Chicken Rice Soup

See more Bread Recipes Here.  

Recipe for Molasses Rye Bread

Molasses Rye Bread

Here's a hearty bread to serve with steaks, salads, or soups. Sweet, dark, and rich. Yum.
5 from 1 vote
Print Rate
Course: Breads
Cuisine: American
Keyword: Molasses, Rye, Yeast Breads
Prep Time: 15 minutes
Cook Time: 35 minutes
Rising Time:: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 2 loaves

Equipment

KitchenAid Mixer
Polish Pottery Bowl
Baking Sheet
Parchment Paper

Ingredients

  • 2 cups rye flour
  • 3 cups all-purpose flour
  • 2 1/2 tablespoons instant yeast
  • 2 tablespoons baking cocoa
  • 2 tablespoons dark brown sugar
  • 1 tablespoon kosher salt
  • 1 1/2 cups warm water
  • 1/3 cup dark molasses
  • 2 tablespoons vegetable oil
  • 1/3 cup wheat germ
  • 1/4 cup melted butter

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.
  • In a large mixing bowl, combine rye flour, 2 cups all-purpose flour, instant yeast, baking cocoa, brown sugar, and salt.
  • In a glass measuring cup, combine warm water, molasses, and vegetable oil. Mix into flour ingredients. Add enough remaining all-purpose flour to make a smooth dough that is no longer sticky. Knead dough for 4-5 minutes.
  • Place dough in a large greased bowl and cover. Allow to rise in warm place until double, about 1 hour.
  • After the dough has raised and doubled, gently punch down dough and divide it in half.

Prepare the Dough for Baking:

  • On a lightly floured surface, roll each piece into a torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet lined with parchment paper or a silicone baking mat that has been dusted with wheat germ.
  • Sprinkle 1 teaspoon wheat germ on top of each loaf. Cover and let rise in warm place until double, about 30 minutes.
  • Bake in preheated 375 degree oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter. This recipe will make 2 loaves.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted. 
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