Molasses Bread

Molasses Bread

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Molasses Bread is one of those old-fashioned, nostalgic recipes that fills your kitchen with warmth and your heart with comfort. This is actually a copycat recipe for the famous dark bread served at Outback Steakhouse, but we’ve renamed it “Molasses Bread” to highlight the signature rich flavor that molasses brings to the loaf. I’ve also tried it in a bread machine with excellent results. The only small challenge is sprinkling cornmeal over the loaf after baking—it tends to fall off—but that doesn’t affect the wonderful flavor.

The deep, earthy sweetness of molasses gives this bread its signature depth of flavor—dark, slightly sweet, and wonderfully aromatic. The loaf is soft on the inside with a tender crumb, perfect for breakfast with a pat of vegan butter, served alongside hearty soups, or used for sandwiches. To make it even healthier, we’ve swapped cocoa powder for carob powder, which is naturally sweet and caffeine-free. We’ve also replaced coffee granules with caffeine-free alternatives like Pero, Cafix, or Roma. These swaps maintain the rich flavor while keeping the loaf gentle on the system.

Molasses is naturally rich in minerals such as iron, calcium, and magnesium, making this bread a nourishing and wholesome treat. Its complex, naturally sweet flavor makes it irresistible, and it has quickly become a favorite in our home—we eat it all the time!

Whether you’re baking for nostalgia, health, or pure enjoyment, this Molasses Bread is a rich, flavorful, and naturally sweet loaf that will delight anyone who tastes it. For bread machine instructions, scroll to the bottom of the page.

Servings: 6

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Total Time: 3 Hours 30 Minutes

Equipment Needed: Bowl, Measuring Utensils, Whisk

Ingredients:

1-1/4 Cup Water, Warm (105-110 degrees)

2 Tablespoons Earth Balance Butter, Softened OR your favorite vegan butter

1/4 Cup Honey

2 Tablespoons Molasses

2 teaspoons Cane Sugar

1 3/4 Cups Whole Wheat Flour

2 Cups Bread Flour

1 Tablespoon Carob Flour

2 teaspoons Cafix OR Pero OR Roma Granules

1 teaspoon Sea Salt OR Pink Himalayan Salt

2 1/4 teaspoons Active Dry Yeast

Yellow Cornmeal for Dusting

Directions:

1. Proof the yeast: measure the warm water into a two-cup or larger measure. Add the sugar and yeast. Stir to dissolve. Within 5 minutes the yeast should have begun to bubble and grow.

2.In a separate bowl, mix the flours, Carob Powder, Cafix/Pero/Roma Granules, and salt in a large bowl. Stir together with a whisk.

3.Using your fingers, mix the softened butter into the flour mixture.Make a well in the center of the dry mixture and add the honey, molasses, and yeast-water mixture. Stir from the middle, bringing the dry ingredients gradually into the wet. You can start out with a wooden spoon but will need to use your hands to finally bring the dough together.

4. Turn the rough dough out onto a lightly floured surface. Knead for 10 minutes adding small amounts of flour to the kneading surface only if needed.

5. Cover the bowl with a damp towel and set it in a warm place to rise. The interior of an oven with the light on is usually warm enough .When the dough has doubled, cut it into 6 portions.

6. Form each portion into either a 6 inch log shape or a round mini-boule. Pour a small amount of cornmeal onto your work surface. Moisten each dough portion very lightly by wetting your hands, removing most of the water and rubbing over the dough. Roll the lightly moistened loaves in cornmeal to coat. Gently pat to remove any excess cornmeal. Place the loaves on a lightly oiled baking sheet. Cover with plastic wrap and set aside to rise for another hour or until doubled in size.

7. Preheat oven to 350 degrees. Uncover the dough and bake for 35-40 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.

8. Serve with plenty of Earth Balance Butter. Eat & Enjoy!

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Molasses Bread

Servings:  6

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Total Time: 3 Hours 30 Minutes

Equipment Needed: Bowl, Measuring Utensils, Whisk

Ingredients:

1-1/4 Cup Water, Warm (105-110 degrees)

2 Tablespoons Earth Balance Butter, Softened OR your favorite vegan butter

1/4 Cup Honey

2 Tablespoons Molasses

2 teaspoons Cane Sugar

1 3/4 Cups Whole Wheat Flour

2 Cups Bread Flour

1 Tablespoon Carob Flour

2 teaspoons Cafix OR Pero OR Roma Granules

1 teaspoon Sea Salt OR Pink Himalayan Salt

2 1/4 teaspoons Active Dry Yeast

Yellow Cornmeal for Dusting

Directions:

1. Proof the yeast: measure the warm water into a two-cup or larger measure. Add the Cane Sugar and yeast. Stir to dissolve using whisk. Within 5 minutes the yeast should have begun to bubble and grow.

2. In a separate bowl, mix the flours, Carob Powder, Cafix/Pero/Roma and salt in a large bowl. Stir together with a whisk.

3.Using your fingers, mix the softened butter into the flour mixture.Make a well in the center of the dry mixture and add the honey, molasses, and yeast-water mixture. Stir from the middle, bringing the dry ingredients gradually into the wet. You can start out with a wooden spoon but will need to use your hands to finally bring the dough together.

4 Turn the rough dough out onto a lightly floured surface. Knead for 10 minutes adding small amounts of flour to the kneading surface only if needed.

5. Cover the bowl with a damp towel and set it in a warm place to rise. The interior of an oven with the light on is usually warm enough .When the dough has doubled, cut it into 6 portions.

6. Form each portion into either a 6 inch log shape or a round mini-boule. Pour a small amount of cornmeal onto your work surface. Moisten each dough portion very lightly by wetting your hands, removing most of the water and rubbing over the dough. Roll the lightly moistened loaves in cornmeal to coat. Gently pat to remove any excess cornmeal. Place the loaves on a lightly oiled baking sheet. Cover with plastic wrap and set aside to rise for another hour or until doubled in size.

7. Preheat oven to 350 degrees. Uncover the dough and bake for 35-40 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.

8. Serve with plenty of Earth Balance Butter. Eat & Enjoy!

Bread Machine Settings:

WHOLE WHEAT

2 POUND

MEDIUM

1. Place all Wet Ingredients in first.

2. Place all Dry Ingredients in secondly (EXCEPT the Bread Machine Yeast - it is placed in the CENTER of the bread machine LAST). Also, DO NOT put the Cornmeal in the machine. It is for dusting after the Molasses Bread is finished.