Molasses Wheat Bread - 1 Loaf

Cuisinart original
A hearty wheat bread lightly flavored with molasses


Makes one loaf (about 1¼ pounds)


1 cup warm water (105 to 110°F) ¾ tablespoon molasses 1½ teaspoons active dry yeast 2 cups whole-wheat flour 1 cup unbleached bread or all-purpose flour ½ cup nonfat dry powdered milk 2 tablespoons unsalted butter, at room temperature 1 teaspoon sea or kosher salt nonstick cooking spray

Nutritional information

Nutritional information per serving (based on 10 servings): Calories 150 (15% from fat) • carb. 28g • pro. 5g • fat 3g • sat. fat 2g • chol. 5mg • sod. 230mg • calc. 33mg • fiber 3g


Put the warm water, molasses, and yeast in a large mixing bowl. Stir to dissolve yeast and 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 or all-purpose flours with powdered milk, butter and salt. Insert the dough hooks into the Cuisinart® Hand Mixer. Mix on speed 1 until smooth, about 30 to 40 seconds. Running on speeds 2 to 3, 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 ball. After all the flour mixture has been incorporated, and the dough has formed a dough ball that cleans the sides of the mixing bowl, knead on speed 3 for an additional 2 to 3 minutes. 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 one 8" x 4" x 3" loaf pan with unsalted butter or cooking spray. Punch dough to deflate. Shape into loaf and place in prepared pan. Cover and let rise until nearly doubled. About 15 minutes before baking, preheat oven to 375°F. Place loaf in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pan 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.