Name: Molasses Rye Bread
Prep time: 20 min
Cook time: 35 min
Total time: 145 min
Ingredients: 2 cups dark rye flour; 2 1/2 - 3 cups all-purpose flour (as needed); 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

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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 some dark 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.

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Ingredients for Molasses Rye Bread

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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 the dark rye flour, 2 cups all-purpose flour, instant yeast, baking cocoa, dark brown sugar, and kosher salt. Create a well in the center of the flour mixture and pour in warm water, dark 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 either by hook or hand. Place dough in a large greased bowl and cover. Allow to rise in warm place until double, about 1 hour.

Prepare Dough for Baking

After the dough has nearly doubled, gently punch down and divide it in half. On a lightly floured surface, roll each piece into a rectangle that is approximately 6″ x 9″. Starting at one long end, begin rolling it up to form a torpedo-shaped loaf. Pinch ends and bottom together to seal.

Place loaves seam-side down on a loaf pan or baking sheet lined with parchment paper or a silicone baking mat that has been dusted with wheat germ or rice flour. Sprinkle 1 teaspoon wheat germ on top of each loaf.

If you don’t have wheat germ, you may substitute rice flour or cornmeal for dusting.

Cover and allow to rise in warm place until double, about 30-40 minutes.

Bake in preheated 375°F oven for 30-35 minutes until crust makes a hollow sound when tapped. Transfer loaves to a wire cooling rack. 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! Think Ruby Tuesday! See my Sourdough Crouton Recipe Here and simply substitute rye bread for the sourdough.

Or if you’re not that motivated, just serve Molasses Rye Bread with a salad! This bread is also delicious with Pan-Seared Ribeye with Garlic Butter, Chicken Salad with Cranberries, or Cheesy Chicken Rice Soup.

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