Discover the rich, hearty goodness of Weixenkeimbrot Molasses Brown Bread, a traditional German delight that will elevate your baking game! Imagine the warm aroma of freshly baked bread wafting through your kitchen, enticing everyone to gather around the table. This delectable loaf, infused with the deep, sweet flavor of molasses, is not just a treat for the taste buds but also a wholesome addition to any meal. Whether you’re a seasoned baker or a curious novice, this recipe promises to be a rewarding experience. Ready to impress your friends and family with your baking prowess? Let’s dive into this simple yet satisfying recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: German
Serves: 1 loaf
Ingredients
- 2 cups whole wheat flour
- 1 cup bread flour
- ½ cup molasses
- 1 cup warm water
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- In a small bowl, combine the warm water (about 110°F or 43°C) with the packet of active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the whole wheat flour, bread flour, and salt. Mix well to ensure that the salt is evenly distributed throughout the flour mixture.
- Once the yeast mixture is frothy, add the molasses and vegetable oil to the yeast mixture. Stir until well combined.
- Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm, draft-free area for about 30 minutes, or until it has doubled in size.
- Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and shape it into a loaf.
- Place the shaped loaf into a greased 9x5 inch loaf pan. Cover it again with the kitchen towel and let it rise for another 20-30 minutes, or until it has risen to the top of the pan.
- Preheat the oven to 350°F (175°C) while the loaf is rising.
- Once the loaf has risen, place it in the preheated oven and bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade weixenkeimbrot molasses brown bread fresh or toasted with butter!
Tips
- Activate Your Yeast: Ensure your water is warm but not too hot—around 110°F (43°C) is ideal. If it’s too hot, it can kill the yeast, preventing your bread from rising.
- Knead with Care: Kneading is crucial for developing gluten, which gives the bread its structure. If the dough feels sticky, sprinkle a little more flour as you knead, but be careful not to add too much.
- Let It Rise: For the best flavor and texture, allow the dough to rise in a warm, draft-free spot. If your kitchen is cool, try placing it in an oven that’s turned off but has the light on to create a cozy environment.
- Check for Doneness: To ensure your bread is perfectly baked, tap the bottom of the loaf; it should sound hollow. If it’s not quite there, give it a few more minutes in the oven.
- Cool Before Slicing: Let the bread cool on a wire rack before slicing. This helps set the crumb and makes for cleaner, more even slices.
- Enjoy It Your Way: This bread is delicious fresh, but it also toasts beautifully! Spread a little butter or your favorite jam for a delightful breakfast or snack.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
