Recipe by Leslie Fay
Beutiful round rustic loaves of amazing wheat bread with the destinct note of molasses. MMM The recipe started in my family somewhere before my grandmother. I "up-dated some and sometimes substitute molasses for honey which is great! Also the origional recipe called for hulled sunflour seeds baked in and on top. So easy to make your own beautiful homemade bread....this recipe makes the most intimidated cook look like a rock star!
Top Review by Theresa Thompson
My whole family loves this bread. We substituted honey for the molasses for a change and a lighter bread. My daughter wanted to give it 100 stars, my son (6) 7 stars, so it has 5 stars.
- 2 1⁄2 cups warm water (105-110 F.)
- 1 (1/4 ounce) packet active dry yeast (1 1/2 tsp.)
- 1⁄2 cup molasses
- 1 cup vital wheat gluten
- 2 cups stone ground whole wheat flour
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup sunflower seeds (optional)
- 1 1⁄4 teaspoons salt
- 1 -1 1⁄2 cup whole wheat flour (extra as needed)
- 1⁄4 cup cornmeal
Directions See How It's Made
- Stir molasses & yeast into warm water.
- Mix all ingredients except extra flour.
- Combine water mixture to dry mixture.
- Knead in additional flour as needed.
- Place in greased bowl to rise, covered with towel, for 60-90 minutes.
- Punch down dough.
- Knead briefly and form to shape desired.
- Place on large half sheet pan or cookie sheet dusted with cornmeal.
- Cover with towel and let rise another 45 minutes to 1 hour.
- Bake at 350°F for 40-45 minutes.
- Cool on rack.
- Wrap in bread sack and enjoy!