Delicous sourdough molasses and honey brown bread with sweetness from molasses and honey with hint of chocolate flavor.
If you are looking for a comfort bread recipe then try this Sourdough Molasses and Honey Brown bread. This is inspired from the famous Brown bread from Outback Steakhouse. I decided to try sourdough version of brown bread. Yes, this two-grain bread is naturally leavened and sweetened with molasses and honey with a hint of chocolate flavor from cocoa powder and oil. You can make this sourdough molasses and Honey brown bread at home I made it lightly sweet. You can adjust the sweetness of the bread if you want.
What are different varieties of brown bread?
Classic version of brown bread is always Boston brown bread which is usually steamed rather than baked version.
Another classic is Pumpernickel a rye bread made with coarsely ground whole rye berries. The traditional version requires a lot of patience to create, since the recipe calls for baking pumpernickel at a low temperature for as long as 24 hours. Americans typically eschew the marathon oven session, instead producing pumpernickel’s dark hue by adding molasses or coffee.
Then there is Irish brown bread made with whole wheat flour
Borodinsky bread is a slightly sweet sourdough rye bread of Russian origin, usually flavored by caraway and coriander seeds and sweetened with molasses.
Common version you can find is the Outback Steakhouse version of molasses and honey brown bread served with whipped butter.
Earlier I have tried Anadama bread that is yeast version. I am going to try the sourdough version soon.
How to make this sourdough Molasses and Honey Brown bread?
Flour: You need to use two types of flour; bread flour which gives chew and lift and then whole wheat flour. If you want you can use rye flour, but it makes the bread little dense.
Sourdough starter: Usually highly active sourdough starter. I used 100% 50: 50 all-purpose flour and wholewheat starter. You can use rye starter too.
Molasses: I used light molasses, but you can use dark molasses or blackstrap molasses if you want.
Honey: if you want to make it vegan try with maple syrup.
Oil: I found that adding vegetable oil or light olive oil to the bread dough tend to make it soft.
Salt: Salt controls the fermentation and also adds flavor to the bread.
Water: In this recipe water is used instead of any other liquid like milk.
Coca powder: I used Hershey’s Unsweetened Cocoa powder. You can use dark if you want.
Points to remember while making this Sourdough Molasses and Honey
1) This sourdough bread has cocoa powder, molasses, and honey, and you need to watch the bulk fermentation. It took slightly longer time it will fully proof more than 7-8 hours.
2) If you are going for same day bake try to do second proof for about 2 hours and then score and bake the bread at 375 °F for 40 minutes or until register internal temperature of 200 °F .
3) You can shape them into batard if you want. I made it into sandwich loaf for easy slicing
4) This bread is only slightly sweetened you can increase sweetness if you want.
5) you can enjoy with any cream cheese spread. Goes well a bowl of chili or soup.
I made this sourdough molasses and honey bread as part of breadbaker’s event Brown bread.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
- Anadama Bread from Passion Kneaded
- Boston Brown Bread from Pastry Chef Online
- Brown Sandwich Bread from Anybody Can Bake
- Copy-Cat Cheesecake Factory Brown Bread from A Day in the Life on the Farm
- Copy-Cat Outback Steakhouse Bread from Making Miracles
- Golden Braid of Bern from What Smells So Good
- Irish Brown Bread from Palatable Pastime
- Molasses Rye Slider Buns from Culinary Adventures with Camilla
- No Knead Sprouted Wheat and Flax Seed Sandwich Bread from Karen’s Kitchen Stories
- Sourdough Molasses and Honey Brown Bread from Zesty South Indian Kitchen
- Traditional Steamed Brown Bread from A Messy Kitchen
- Whole Wheat Rolls from Magical Ingredients
- Whole Wheat Sourdough Sandwich Bread from Ambrosia
- Wholemeal Soda Bread from Food Lust People Love
Sourdough Molasses and Honey Brown Bread
- 300 g Bread flour
- 150 g Whole wheat flour
- 330 g Water
- 75 g Sourdough Starter I used 100% 50: 50 all-purpose flour and whole wheat flour
- 45 g Molasses 60g if you want sweeter
- 20 g cocoa powder
- 25 g oil light olive oil
- 30 g honey 50g if you want sweeter
- 8 g salt
- In a kitchen aid bowl add starter and water and mix well to this add bread flour and whole wheat flour, cocoa powder, salt, molasses, honey, oil. Knead well for about 2-3 minutes until everything combines.
- Stretch and fold the dough after 1-hour interval for 3 hours.
- After 7-8 hours or once dough doubled in volume you can shape it into loaf and transfer for oiled pan. You can shape them into batard then place it in banneton.
- Keep the loaf inside refrigerator. Next morning pre-heat the oven 375F 190C and place the loaf in baking sheet and bake for about 40-45 minutes.
- Bake until it become dark brown in color, or it registers internal temperature of 200F.
- Remove the loaf from the oven and turn them out of the pan onto a rack to cool. Let them cool completely before slicing.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.