This yeast-raised whole wheat cinnamon molasses bread is ideal for breakfast buffets, brunches, and lighter fare.
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. For summer, it 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, simply 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.
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 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 50% humidity 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.