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You are here: Home / Breads / Easy Molasses Whole Wheat Bread

Easy Molasses Whole Wheat Bread

January 21, 2019 by mgrc Leave a Comment

Card number 41 from the 2-in-1 International Recipe Card Collection features a recipe for whole wheat bread – and black velvet.

Black Velvet is a drink made with iced stout and chilled champagne. It is said to be the invention of Edward VII. It is traditionally served with Pate de Fois Gras Strasbourg and bread. An easy whole-wheat bread, superb with Strasbourg pate, is included below and makes 2 loaves.

Pate de Fois Gras Strasbourg is made from the livers of plump, force-fed Strasbourg geese and studded with black truffles. It is as rich in price as it is in flavor. A little goes a long way. Find it in gourmet stores or gourmet sections of supermarkets.

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Easy Molasses Whole Wheat Bread

Ingredients

  • 1 package dry active yeast
  • 1/4 cup warm water
  • 1 1/2 cups hot water
  • 1/2 cup dark molasses
  • 2 teaspoons salt
  • 3 tablespoons butter
  • 2 cups whole-wheat flour
  • 3 1/2 cups all-purpose flour

Instructions

  1. Soften yeast in warm water and set aside.
  2. In a large mixing bowl, combine hot water, molasses, salt, and butter. Cool to room temperature.
  3. Stir in whole-wheat flour and 1 cup white flour. Stir in softened yeast mixture. Add remaining flour a little at a time to make a stiff dough.
  4. Turn onto lightly floured board and knead until smooth.
  5. Shape dough into ball and place in lightly greased bowl; turn dough over, greased side up. Cover and let rise in warm place until double, 1 1/2-2 hours. Punch down. Let rest 10 minutes. Cut dough into 2 portions.
  6. To form loaves, roll dough out into oblong shape; roll up and pinch ends together.
  7. Place, seam side down, in greased loaf pans, 8 1/2″ x 4 1/2″ x 2 1/2″. Cover with a towel and let rise until double, 1 1/2 to 2 hours.
  8. Preheat oven to 375. Bake 45 minutes. Remove from oven and loaf pans and brush lightly with butter.

Related

Filed Under: 2 in 1 Collection, Beverages, Breads Tagged With: Beer, Bread, Champagne, Molasses, Stout

Previous Post: « Beer Soup
Next Post: Broiled Cheese Potatoes »

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