Sweet Molasses Brown Bread - Easy Homemade Dark Bread Recipe
Some loaves just know how to steal the spotlight. This Sweet Molasses Brown Bread is one of them. It walks into your kitchen smelling like warm molasses, honey, and comfort—and suddenly everyone “just happens” to wander in asking when it’ll be ready.
Slice it thick while it’s still warm, slather on fresh butter, and watch it melt into every nook and cranny. Pure magic. The combo of whole wheat, molasses, and honey gives you that deep, rich flavor you expect from great Brown Bread Molasses recipes, but with a soft, tender crumb that keeps you coming back for “just one more piece.” (Spoiler: it’s never just one.)
Ever been to Outback and inhaled those little dark mini-loaves before your meal even arrived? Yeah. Same energy here. This Bread With Molasses comes dangerously close to that famous restaurant favorite. You know the drill—devour the basket, push the board forward, and give the server the hopeful puppy-dog stare. IMO, baking it at home is safer for everyone involved.
What makes this loaf a keeper? It’s simple. It’s cozy. It works as Sweet Brown Bread alongside dinner, transforms into the ultimate Bread For Soup, and makes ridiculously good sandwiches the next day. Toast it and you’ve basically got your own version of Brown Butter Bread vibes—nutty, rich, and impossible to ignore.
Unlike some Fast Breads that lean cakey, this one holds its structure beautifully. It fits right in with your favorite Dark Bread Recipes but keeps things approachable and stress-free. If you’ve been hunting for Brown Bread Recipes Easy enough for weeknights, this is it. And yes, you can shape the dough into Molasses Bread Rolls if you’re feeling fancy.
Fair warning: once this loaf hits your table, it disappears fast. You might want to bake two. Just saying.
Sweet Molasses Brown Bread - Easy Homemade Dark Bread Recipe
Ingredients
- 2 1/2 cups warm water
- 1 1/2 tablespoons instant yeast
- 1/3 cup molasses
- 2 tablespoons unsweetened natural cocoa powder
- 3 tablespoons vegetable oil
- 1/3 cup honey
- 2 teaspoons salt
- 3 cups whole wheat flour
- 3 to 4 cups bread flour
- 3 tablespoons salted butter, melted
- Old-fashioned oats for topping
Directions
- Pour the warm water into the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast, molasses, cocoa powder, vegetable oil, honey, salt, and 2 cups of the whole wheat flour. Mix on low speed until everything is blended into a thick batter-like mixture.
- Keeping the mixer running, slowly add the remaining whole wheat flour first, then begin adding the bread flour a little at a time. Continue mixing until the dough begins to come together and pulls away from the sides of the bowl. You may not need to use all of the bread flour. Knead with the dough hook for about 5 to 7 minutes, until the dough feels smooth, soft, and just slightly sticky to the touch.
- Move the dough to a large bowl that has been lightly greased. Cover the bowl with plastic wrap lightly coated with cooking spray or place a clean kitchen towel over the top. Let the dough rise in a warm spot until it has doubled in size, which should take about 1 to 2 hours.
- Once risen, gently press down the dough to release the air. Turn it out onto a clean surface and divide it into two or three equal portions, depending on how large you want the finished loaves. Shape each portion into a firm oval loaf by tucking the edges underneath to create surface tension. Place the shaped loaves on baking sheets lined with parchment paper, leaving enough space between them so they can expand without touching.
- Cover the loaves loosely with greased plastic wrap or a towel and allow them to rise again until they look puffy and have doubled in size, about 45 to 60 minutes. Just before placing them in the oven, you can score the tops with three shallow cuts using a sharp knife or bread lame if you like.
- Preheat your oven to 375°F. Bake the loaves for about 25 minutes. Remove them briefly from the oven, brush the tops with melted butter, and sprinkle generously with oats. Return the bread to the oven and bake for an additional 5 to 7 minutes, until the crust is golden brown and the loaves sound hollow when tapped.
- Allow the bread to cool completely before slicing and serving.
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