Molasses and Seed Bread

By CSL Staff
December 11, 2017

City Style and Living Magazine Molases Bread recipe

/ K&S Media

Freshly baked bread is one of the great joys of the kitchen. To get a beautiful dark brown colour this recipe uses molasses, and that toothsome texture comes from seeds and oats. Slather with butter, jam or top with cheese for a perfect dinner.

Makes 2 loaves

2½ cups (625 ml) all-purpose flour, plus 1 tablespoon (15 ml)
2 cups (500 ml) whole wheat flour
1 cup (250 ml) dark rye flour
1 cup (250 ml) barley flour
1 cup (250 ml) rolled oats, plus 1 tablespoon
1 teaspoon (5 ml) sugar
1 tablespoon (15 ml) dried yeast
¾ cup (180 ml) molasses
2 teaspoons (10 ml) salt
3 cups (750 ml) warm water
5 tablespoons (75 ml) pumpkin seeds, plus 1 tablespoon (15 ml)
5 tablespoons (75 ml) sunflower seeds, plus 1 tablespoon (15 ml)

In a large bowl, mix all-purpose flour, rye flour, barley flour, rolled oats, sugar, yeast, molasses and salt. Make a well in the centre and add water gradually bringing flour from sides toward the centre. On a floured surface, knead dough for 5 minutes. Add pumpkin seeds and sunflower seeds and knead for a further 3 minutes until dough is elastic. Place in a clean bowl. Cover and let rise in a warm place until doubled, about 1- ½ hours.

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two large well greased loaf pans. Cover and let rise until doubled, about 30-45 minutes.

Mix additional all-purpose flour with 1 tablespoon water. Brush on each loaf. Mix together additional seeds and rolled oats. Sprinkle mixture evenly on each loaf.

Bake at 375°F (190°C) for 45-60 minutes or until golden brown and bread sounds hollow when tapped. Let cool in pans for 5 minutes. Remove from pans to wire racks to cool.


This original recipe article first appeared in the Fall 2017 issue of City Style and Living Magazine.

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