Delicous sourdough molasses and honey brown bread with sweetness from molasses and honey with hint of chocolate flavor.
Keyword: brown bread, sourdough molasses and honey brown bread
150gWhole wheat flour
75gSourdough StarterI used 100% 50: 50 all-purpose flour and whole wheat flour
45gMolasses60g if you want sweeter
25goillight olive oil
30ghoney50g if you want sweeter
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 sandwich loaf will be stay fresh for 3 days, if you want to freeze you can freeze it by warping in plastic wrap for 3 months