Homemade Honey Molasses Brown Bread

Sweet, hearty, and wonderfully soft, this honey molasses brown bread makes an exceptional sandwich loaf and is equally delicious served warm with butter alongside soups, stews, and family meals.

Course Bread, Sandwich Bread, Yeast Bread

Cuisine American

Keyword Honey Molasses Brown Bread, Soft Brown Sandwich Bread

Prep Time 30

Cook Time 30

Rise Time 1

Servings

Calories 185kcal

Ingredients

Activate the Yeast

3 tablespoons granulated sugar 37 g
1 packet active dry yeast 7 g
1½ cups warm water 105–110°F (354 g)

Build the Dough

4 tablespoons molasses 70 g
2 tablespoons honey 42 g
2 tablespoons unsalted butter softened (28 g)

Dry Ingredients

2½ cups whole wheat flour 13.8% protein (362 g)
1 cup unbleached all-purpose flour 10–12% protein (125 g)
2 tablespoons cocoa powder 15 g
1 teaspoon salt 6 g

Optional Topping

Rolled oats for garnish 10 g

Instructions

Activate the Yeast: Combine the sugar, yeast, and warm water in the bowl of a stand mixer. Let stand for 5 minutes until the mixture becomes foamy and the yeast is activated.
3 tablespoons granulated sugar, 1 packet active dry yeast, 1½ cups warm water
Add the Sweeteners: Add the molasses, honey, and softened butter. Stir briefly to combine.
4 tablespoons molasses, 2 tablespoons honey, 2 tablespoons unsalted butter
Combine the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, and salt.
2½ cups whole wheat flour, 1 cup unbleached all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon salt
Mix the Dough: Using a stand mixer fitted with a dough hook, gradually add the dry ingredients to the yeast mixture. Mix on medium-low speed until a soft dough forms.
Knead Until Smooth: Continue kneading for 6–8 minutes. The dough should become smooth and elastic, pulling away from the sides of the bowl. If it remains excessively sticky, add additional all-purpose flour 1 tablespoon at a time until a cohesive dough forms.
Shape and Pan the Dough: Lightly grease a 9 x 5-inch loaf pan. Shape the dough into a loaf and place it into the prepared pan. If desired, sprinkle rolled oats over the top for a rustic finish.
Rolled oats for garnish
Let the Dough Rise: Cover the pan with a clean kitchen towel and allow the dough to rise for approximately 1 hour, or until doubled in size. For a warmer proofing environment, place the covered loaf in an oven with only the oven light turned on.
Preheat the Oven: Preheat the oven to 375°F (190°C).
Bake the Bread: Place the loaf in the oven and immediately reduce the temperature to 350°F (177°C). Bake for 30 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
Cool Before Slicing: Remove the loaf from the pan and transfer it to a wire rack. Allow it to cool completely before slicing to preserve the soft texture and structure of the crumb.

Notes

Bite Me Industries Notes:

The cocoa powder does not make the bread taste like chocolate. It simply deepens the rich brown color.
Whole wheat flour provides a hearty texture while the all-purpose flour keeps the loaf soft and sandwich-friendly.
For the most accurate results, weigh ingredients whenever possible.
This bread freezes beautifully. Slice before freezing for easy use throughout the week.
A quick baker's note on the protein percentages: this flour blend averages approximately 13.0% protein overall, which is one reason this loaf has enough structure for sandwiches while still remaining soft and tender. This balance is one of the strengths of this recipe formula.

Nutrition