This molasses whole wheat bread recipe is the perfect blend of hearty whole wheat and rich, flavorful molasses in a light and fluffy sandwich loaf. It's a fantastic addition to any meal, whether you're serving it up with a hearty stew or enjoying it toasted with a pat of butter.
Table of Contents
- BEST 100% Whole Wheat Bread I have ever made
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store molasses whole wheat bread
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- molasses whole wheat bread
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- The rich, deep flavor of molasses combined with the wholesome goodness of whole wheat makes this bread irresistible. It's moist, flavorful, and perfect for your favorite sandwich fillings.
- I love it as toast for breakfast or sandwiches for lunch and dinner. Serve it with soups, stews, or just as a snack with some butter and jam.
- Vital wheat gluten is the ingredients that makes this bread so light and fluffy. Don't skip it!
If you're looking for a recipe for wheat bread like Grandma used to make you've found it.
This 100 percent whole wheat molasses bread recipe has all the flavor and nutrition of whole wheat but the texture is more like a classic white sandwich bread. If it is kneaded properly the crumb is light and velvety and you can cut the slices almost paper thin — not that you'd want to.
This recipe is by far my favorite. I have made it for over 40 years and, although I have used others, this is the one I always go back to when I want just a good bread for sandwiches. It's just slightly sweet from the molasses, and it has that good nutty flavor from the whole wheat.
If your family usually doesn't like whole wheat bread then give this one a try.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Add nuts: Mix in some chopped walnuts or pecans for added texture and flavor.
- Seeds: Sprinkle sunflower or sesame seeds on top before baking for a crunchy finish.
- Sweet twist: Add a handful of raisins or dried cranberries to the dough for a sweet surprise.
🤫 Marye's secret for zhuzhing it up -
Add a teaspoon of cinnamon and a splash of vanilla extract to the dough for an extra layer of warmth and sweetness.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- large
mixing bowl - stand mixer with dough hook
- wooden spoon
- measuring cups and spoons
- loaf pan
- kitchen towel
- cooling rack
- instant-read thermometer to check internal temperature
🥫 Leftover love: how to store molasses whole wheat bread
Store any leftover bread in an airtight container at room temperature for up to 3 days. Homemade bread molds much more quickly than commercial breads so keep an eye on it!
For longer storage, wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months.
To reheat, thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Marye's Tip o' the day
For a quick refresh, toast slices directly from the freezer for a warm, delicious treat.
💭 Insider tips: things to know
Learning to make bread takes time and experience. Read my tips for making yeast breads to help you get it right as quickly as possible!
- Knead properly: Make sure to knead the dough until it's smooth and elastic to develop the gluten properly. When the dough is kneaded enough it will be smooth, slightly sticky, and will feel like your earlobe when you pinch it.
- Warm place for rising: Let the dough rise in a warm, draft-free place for the best results. Here are some ways to make the dough to rise faster.
- Check for doneness: The internal temperature of the bread should be about 190°F when it's done baking. It will make a hollow sound when tapped on the bottom.
- Practice makes perfect. If you are not experienced with homemade bread then keep in mind that it takes a little practice to get it exactly right. Keep at it!
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Yes, you can mix and knead the dough by hand. It just takes a little more elbow grease! It takes me about 15 minutes to knead whole wheat bread dough properly by hand. You'll be able to skip arms day at the gym.
I don't recommend it. Blackstrap molasses has a stronger, more bitter flavor. Saying that, if you like a robust taste, go for it! Otherwise, stick with unsulfured molasses.
⏲️ Marye's time saving hacks -
Sounds a little crazy but pre-measure ingredients to save time. Measure all your ingredients before you start to make the process smoother. Have a sinkful of hot, soapy water and dump utensils and bowls in the sink as you use them to make cleanup easier!
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose
Do like the restuarants do with leftover bread! Cut into cubes, toss with olive oil and seasonings, and bake for homemade croutons.
📞 Wrapping it up: the last word
This is the bread I made most often when all of the kids were small. I have a wheat grinder and I'd make about six loaves every couple of days. My oldest son hated homemade bread. He told me that when he grew up he was only going to eat Wonder Bread and he'd never eat homemade bread, especially not homemade wheat bread again.
Well, time has a funny way of changing your mind. He is now ready to retire from the Air Force. He was stationed in Japan for several years and when he came home on leave do you know what he wanted?
Yep. Mom's homemade wheat bread.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Molasses Whole Wheat Bread
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 ½ cups water, 110℉
- 1 ½ tablespoons active dry yeast
- 1 cup whole milk, warmed to 110℉
- ½ cup Grandmas unsulfured molasses
- ⅓ cup vital wheat gluten
- 5 ⅔ cups white whole wheat flour, may need up to a cup more
- ½ cup butter, melted and cooled to room temperature
- 2 teaspoons kosher salt
Instructions
- Mix the molasses, yeast and water.
- Let stand for 5 minutes, or until it begins to foam.
- Melt the butter and add it to the milk.
- Cool to 110F
By Mixer
- Add 2 cups of flour to the yeast mixture and mix until well blended.
- Let stand for abou 30 minutes (optional, but the texture of the finished bread will be better).
- Change to kneading hooks.
- Add the milk and butter mixture, salt, the gluten, and one cup of flour.
- With the mixer on medium (or as manufacturer recommends) begin to knead the dough, adding a flour a half cup at a time until the dough forms a ball that is smooth, elastic, and only slightly sticky. You may need a little more or less flour than specified.
- Knead on medium until smooth and elastic - for about 8 minutes total.
By Hand
- Add enough flour to make a sticky, cohesive dough and turn out onto a floured surface.
- Knead, adding flour a little at a time until the dough is smooth and slightly sticky.
- Knead for about 15 minutes total.
First Rise
- Lightly oil the ball of dough.
- Place it in an oiled bowl and cover with a clean towel.
- Put in a warm spot or a warming oven until it has nearly doubled, about 1 hour in the summer or 2 hours in the winter.
- The dough has risen enough when you poke it with your finger and the dent remains.
Shape Loaves
- Punch the dough down gently to deflate it.
- Knead a few times by hand and the separate into two balls.
- Form each ball into a smooth log and place in a greased bread pans. I used a glass 9x5 inch pan for these.
- Let rise until the tops of the loaves are well rounded and above the edge of the pans, about 45 minutes.
- Bake at 375F for 30 minutes or until loaves sound hollow when tapped.
For Soft Crust
- Brush tops with butter immediately after you take them from the oven.
- Turn bread pans on their sides and cover with a towel.
- Let cool for 5 minutes.
- Repeat with the other side for 5 minutes.
- Carefully remove bread from pans and allow to finish cooling under a towel.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published August 26, 2014. Last updated August 13, 2024 for editorial improvements, more tips and helpful information, and readability.
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molasses whole wheat bread
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Merrick says
Is it possible to make the dough and let it rise over night? Either on the counter or in the fridge? I'm a busy mum and could use a short cut if I'm in a pinch!
Marye says
Yes, you can let it rise in the fridge overnight.
Merrick says
I live in the UK and molasses in impossible to get, unless you pay double (or more!) on Amazon. Is it possible to substitute treacle?
Marye says
yes, you may need to use a bit less since treacle is stronger than molasses.
Angnbama says
This was linked with an article about fresh milled flour types from many different sources. Which wheat-berry was used to make your white whole wheat flour for this recipe? Hard white wheat berries? Do you have any recipes that uses fresh milled flour?
Marye says
I have used fresh milled flour in most of my whole grain recipes. I don't remember which wheatberry I used.
Kaye Howell says
Can I use the dough enhancer with this recipe?
Marye says
Yes, you can. 🙂
Bill B. says
I'll be using regular whole wheat flour. You say add a "little" extra gluten to make the crumb lighter. How much would a little extra be?
Susan Chriestenson says
When do you add the wheat gluten?
Marye Audet says
With the flour.
Fatema says
Hi! Can you sub honey for the molasses? I've made a couple of your other breads with great success and can't wait to try this one. Thank you!!!
Marye Audet says
Im sure you can. You just can't mix the two.
Andrew says
Can you use regular whole wheat rather than white whole wheat?
Marye Audet says
yes - the texture will be a little heavier so you might want to use a little extra gluten.
Lori says
I made this bread today and had to send in a comment (which I normally never do). This is BY FAR, the BEST 100% Whole Wheat Bread I have ever made. I am a novice bread maker, followed directions exactly, and it came out perfect!!!. Taste, absolutely amazing. My husband was a bread man with Wonderbread for 38 years and loves it when I have your bread waiting for him on the counter when he comes home.
I have made your Sweet Amish Bread several times, and your Honey Buttermilk Bread, and they are both fantastic as well!!.
Thank you so much for sharing your knowledge of bread making. It has made me a better bread baker 🙂
Marye Audet says
Awww thanks for letting me know Lori!
Robert Ross says
I would like to try the molasses bread, but am having a difficult yimr tp print
KalynsKitchen says
I'm laughing about your son not liking wheat bread, because when I was a kid we would beg our mom to buy '"boughten bread." But oh no, mom would make homemade bread for us (by hand!) Now I can't imagine how I ever liked Wonder Bread! This looks like a great recipe. Thanks for the shout-out for my 100% Whole Wheat Bread with Olive Oil!
Shelby says
40 years.....I love recipes that stand the test of time! I"ll have to give yours a try. Since I am eating lower but healthier carbs, whole wheat is definitely on my list! Looks great Mary!