Molasses Wheat Bread - 1 1/4 lb. Loaf

Cuisinart original

A hearty wheat bread lightly flavored with molasses.


Makes one loaf (about 1¼ pounds)


1 cups warm water ¾ tablespoon molasses 1¼ teaspoons active dry yeast 2 cups whole wheat flour 1 cup unbleached, bread or all-purpose flour ¼ cup nonfat dry powdered milk 2 tablespoons unsalted butter, at room temperature 1 teaspoon sea or kosher salt

Nutritional information

Calories 150 (15% from fat) • carb. 28g • pro. 5g • fat 3g • sat. fat 2g • chol. 5mg • sod. 230mg • calc. 33mg • fiber 3g


Place warm water, molasses, and yeast in the bowl of the Cuisinart Hand Stand Mixer. Let stand 5 to 10 minutes. Mixture will foam and bubble - this means the yeast is active and alive. In a separate bowl, combine the whole wheat and bread flours with powdered milk and salt in a separate bowl. Add one cup of the flour mixture to the yeast mixture with the unsalted butter. Fitted with the flat beaters mix on speed 1 until smooth, about 30 to 40 seconds. Continue adding the remaining flour mixture, ½ cup at a time, mixing completely, about 30 to 40 seconds, until no flour is visible after each addition. The dough at first will be a batter, and slowly as the flour is added it will become a dough. After all the flour mixture has been incorporated, and the dough has become a complete ball that cleans the sides of the mixing bowl, switch to the dough hooks. Mix on speed 3, for an additional 2 to 3 minutes, to knead. Lightly dust the dough with flour and place in a resealable food storage bag. Squeeze out the air and seal. Allow to sit in a warm place until doubled in size, about 1 to 1½ hours. Lightly coat two 8" x 4" x 3" loaf pans with unsalted butter or cooking spray. Punch dough to deflate. Divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled. About 15 minutes before baking, preheat oven to 375°F. Place loaves in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pans and cool on a wire rack. Bread slices best when allowed to cool completely before cutting. If top of bread is too crispy for your taste, brush with butter for a softer crust.