This Sourdough Molasses Brown Bread is everything warm and inviting with a soft, shred-able texture with deep molasses flavor.
Servings 2 loaves
Ingredients
- 540 g Water
- 100 g sourdough starter
- 120 g molasses
- 15 g unsweetened cocoa powder
- 40 g avocado oil
- 110 g honey
- 12 g sea salt
- 300 g whole wheat flour
- 500 g bread flour
Instructions
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Place all of the ingredients in the bowl of a stand mixer. Using the dough hook knead for about 10 minutes. Check for gluten development. If it is not at windowpane yet, let rest for 10 minutes then knead again for 5 minutes. Repeat as many times as it requires to achieve windowpane development.
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Once the dough is a slightly sticky but cohesive mass and has achieved windowpane development, cover and let rise until double for about 8-10 hours.
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When the dough has doubled prepare two loaf pans with a light greasing and dusting of flour.
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Dump dough out onto a lightly floured counter and shape into loafs. Place in the loaf pans and cover (I put them inside a clean garbage bag and twist it trapping air inside so that the bag isn’t touching the loaves). Let proof in the covered pans for another 6-8 hours or until they have reached the top of the pans or a little over the top of the pans.
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When the final proofing is done preheat the oven to 400*f and brush the tops of the loaves with melted butter or cream.
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Bake at 400*f for 10 minutes then turn the oven down to 375*f and bake another 20-30 minutes for a total of 30-40 minutes. Or until fragrant and browning.
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Take out of the oven and let stand for 5 minutes then turn out of the pans and let cool the rest of the way. Enjoy!
