Whole Wheat / Molasses Seeded Bread
I receive King Arthur Baking Company’s magazine and always peruse the products and recipes. This month there was a beautiful picture of their Molasses Multi-Seed Bread and decided to give it a try.
I discovered two things. More seeds are better and try different time/temperature combinations. I made it as directed and the final loaf was overdone, although the internal temp was just 195°F. Next time I will either drop the temp a little, maybe to 350°F or 325°F. I will also tent it with foil earlier. This time, my first attempt, I tented it for the final 10 minutes, but it was too late.
I may also need to buy a tea loaf pan. The standard 4” x 9” was really to small for the bread to be shaped correctly. The 12” x 4” tea loaf, as specified by KAB would be better. Maybe… let it rise (second rise) on a French bread pan. I may try that before investing in a tea loaf pan that I would use infrequently.
Molasses Multi Seed Bread
• 3/4 cup (170g) warm milk, 105° to 110°F
• 1/2 cup (113g) warm water, 105° to 110°F
• 2 tablespoons (28g) butter, melted and slightly cooled
• 1 cup (113g) King Arthur White Whole Wheat Flour
• 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
• 1/8 teaspoon ascorbic acid, optional
• 2 teaspoons instant yeast or active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup (85g) molasses
• 3/4 cup (129g) Artisan Bread Topping, divided
- To make the dough: In the bowl of your stand mixer, combine all the ingredients except the bread topping. Mix and knead with a dough hook for about 8 minutes until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed. With a minute or so left, knead in 1/4 cup of the topping.
- Place the dough in a lightly greased bowl, cover, and let it rise until puffy, 1 to 1 1/2 hours.
- To shape the bread: Deflate the dough and divide it in half; roll each half into a 12” rope. Roll one of the ropes in the remaining topping. Be sure the rope is VERY well covered with seeds. When it rises the seeds will separate.
- Pinch the ends of the ropes together and twist one over the other, pinching them together at the opposite end.
- Transfer the dough to a lightly greased tea loaf pan or similar long loaf pan (12″ x 4″). Cover and let rise until the bread domes 1” above the edge of the pan, about 1 hour. Toward the end of the rising time, preheat your oven to 375°F.
- Uncover the loaf and egg wash the un-seeded rope.
- Bake for 32 to 36 minutes, or until a digital thermometer inserted into the center registers 190°F. The bread was too dark with this time/temp setting. (Drop temp to 350°F and tent the bread with foil after 20 min or so, before it turns dark.)
- Remove the bread from the oven and place the pan on a rack for 5 minutes. Tilt the bread out of the pan and return it to the rack to finish cooling completely.
- Store bread, well wrapped, at room temperature for several days; freeze for longer storage.