Ingredients for Molasses Wheat Artisan Bread
- 1 cup warm water (105-115°F)
- Active Dry Yeast
- 1/4 cup molasses
- Vital Wheat Gluten
- Stone Ground Whole Wheat Flour
- All Purpose Flour
- Sunflower Seeds
- 1 teaspoon salt
- 2 cups whole wheat flour
- Cornmeal
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How to Make Molasses Wheat Artisan Bread
- In a large bowl, combine 1 cup warm water (105-115°F), 2 teaspoons active dry yeast, and 1/4 cup molasses. Let stand for 5-10 minutes until foamy.
- Add 2 cups whole wheat flour, 1 cup bread flour, 1 teaspoon salt, 1 tablespoon sunflower seeds (hulled), and 1/4 cup vegetable oil to the yeast mixture.
- Mix with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding additional bread flour (1/4 cup at a time) as needed until the dough is smooth and elastic.
- Place the dough in a lightly oiled large bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Gently punch down the dough to release the air.
- Knead the dough briefly on a lightly floured surface. Shape into a round or oval loaf.
- Place the shaped loaf on a large baking sheet lined with parchment paper and dusted with cornmeal.
- Cover loosely with plastic wrap and let rise for another 45-60 minutes, or until almost doubled.
- Preheat oven to 350°F (175°C). Sprinkle additional sunflower seeds on top of the loaf.
- Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool completely on a wire rack before slicing and serving. Store in an airtight container or bread bag at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
31g
Fat
0g
Carbs
9g
