Multigrain Molasses Bread |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This is my version of that steakhouse's rich, dark molasses bread they serve alongside your meal. I think mine's better - there's more grains, less fat, and way more flavour! Ingredients:
1/4 cup buckwheat honey |
3 tbsp blackstrap molasses |
1 tbsp melted, salted butter |
1 small bottle (1/4 oz) green food colouring |
1 small bottle (1/4 oz) red food colouring |
1/2 cup warm (not hot) coffee |
3/4 cup warm (not hot) water |
2 cups flour |
1 cup dark rye flour |
3/4 cup buckwheat flour |
1 tsp vital wheat gluten |
1 tbsp cocoa powder |
1/2 tsp salt |
1 packet instant yeast |
Directions:
1. In a bowl, stir together honey, molasses, butter, food colouring, coffee and water. Set aside.
2. In a large bowl, mix flours, gluten, cocoa, salt and yeast.
3. Pour in the liquids and stir in to form a slightly soft, sticky dough.
4. Turn out onto a floured board and knead 10 minutes, adding only minimal flour (you want the dough to remain soft). Alternately, knead with a stand mixer for 7-8 minutes, until smooth.
5. Place into an oiled bowl, turning to coat. Cover and allow to rest 30 minutes.
6. Divide dough in half and shape into two small (about 15-oz), oblong loaves.
7. Place on parchment-lined baking sheets, cover and allow to rise 1 hour.
8. Preheat oven to 350F.
9. Sprinkle loaves lightly with cornmeal and slash diagonally 3-4 times with a sharp knife.
10. Bake 35 minutes, remove immediately to wire racks and cool completely.
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