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Best Professional Bakery 100% Whole Wheat Cinnamon Molasses Bread Formulation

This yeast-raised whole wheat cinnamon molasses bread is a tender whole grain loaf full of sweet spice with orange and rum. This formula yields 10 loaves. It’s a great loaf for a unique twist on French Toast.
molasses bread (1)

 For summer, this bread is ideal for breakfast buffets, brunches, and lighter fare. Our chef uses it for whole-grain cinnamon rolls that are out of this world! If you prefer an un-spiced version, omit the orange, cinnamon, and rum. It will be a perfect sweet bread. We think you’ll agree. It’s a delightful bread. We’ve included a home-chef version for those who are baking at home. Enjoy.

Mixing Procedure:

  • Scale and measure all ingredients.

  • Sift the dry ingredients together into a large mixing bowl.

  • Combine the molasses, water, oil, and flavor extract in a 5-gallon electric mixer on medium speed with paddle attachment for 1 minute.

  • Add all the dry ingredients, mixing on medium speed for 4-6 minutes until smooth and elastic.

  • Bring the dough to the bench and knead lightly on a floured surface. Form into a ball. Place in a lightly oiled bowl and cover. Allow to rise until doubled (at 80°).

  • Form into 10 loaves, 1 lb. 4 oz. each. Place in oiled 8-inch by 4-inch loaf pans.

  • Proof at 85° at 20% humidity until doubled, about 1 hour.

  • Knead 10-15 times for about 30 seconds. The dough should be slightly elastic and soft.

Baking Procedure:

  • Lightly slit tops of loaves and bake at 425°for 20 minutes.

  • Lower baking temperature to 350°and bake an additional 15-20 minutes.

  • Internal temperature should register 195°. Remove from oven and allow to cool before removing from pans.

Homemade Whole Wheat Cinnamon Molasses Bread

Yield: 4 loaves

1 cup Molasses

4 cups water (cool)

1 cup olive oil

2 Tbsp. yeast

2 Tbsp. Cinnamon

Zest of one orange, about 1 Tbsp.

2 tsp. rum emulsion

1 cup sugar

12 cups Panhandle Milling Whole Wheat flour

2 tsp. Salt

Directions:

  • Combine the molasses, water, oil, yeast, sugar, and extract in a bowl.

  • Combine the flour and spices in a bread mixer bowl.

  • Add the liquid mixture to the flour mixture and combine slowly until all the flour mixture is incorporated. Knead with a dough hook on medium speed for 4-5 minutes until elastic and smooth.

  • Remove the hook and form the dough into a ball.

  • Place in covered location and raise until doubled (at 80°about 1 ½ hours.)

  • Expel the air from the dough. Divide the Dough into 4 equal portions.

  • Form each portion into a loaf. Place loaves into 4 oiled loaf pans.

  • Cover and proof until doubled, about 1 hour.

  • Lightly slit tops of loaves and bake at 425°for 20 minutes.

  • Lower baking temperature to 350°and bake an additional 15-20 minutes. Internal temperature should register 195°.

  • Remove from oven and allow to cool before removing from pans.