Molasses Whole Wheat Bread

100% whole wheat and molasses bread with old fashioned flavor. The crumb is velvety, soft, and moist - this is a good bread for people who prefer white sandwich bread because it has a similar texture. Makes 2 loaves.

Total time for the recipe to be finished.Total Time 2 hours hours 45 minutes minutes

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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.

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

1. Add nuts: Mix in some chopped walnuts or pecans for added texture and flavor.
2. Seeds: Sprinkle sunflower or sesame seeds on top before baking for a crunchy finish.
3. Sweet twist: Add a handful of raisins or dried cranberries to the dough for a sweet surprise.

🍴Must have tools: essential equipment

1. large mixing bowl
2. stand mixer with dough hook
3. wooden spoon
4. measuring cups and spoons
5. loaf pan
6. kitchen towel
7. cooling rack
8. 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.

💭 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!

1. 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.
2. 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.
3. 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.
4. 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!

📚 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

4.64 from 11 votes

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100% whole wheat and molasses bread with old fashioned flavor. The crumb is velvety, soft, and moist - this is a good bread for people who prefer white sandwich bread because it has a similar texture. Makes 2 loaves.

Course Bread

Cuisine American - Vintage

Prep Time: 2 hours hours 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Servings:20

Calories:194

Author:Marye Audet-White

Ingredients

• ▢ 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

Freezes well for up to 3 months

Nutrition Facts

Calories: 194kcal | Carbohydrates: 31g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 278mg | Potassium: 185mg | Fiber: 3g | Sugar: 7g | Vitamin A: 162IU | Vitamin C: 0.001mg | Calcium: 59mg | Iron: 1mg

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.

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First published August 26, 2014. Last updated August 13, 2024 for editorial improvements, more tips and helpful information, and readability.

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