Whole Wheat Cinnamon Molasses Bread Formulation
This yeast-raised whole wheat cinnamon molasses bread is a tender whole grain loaf full of sweet spice with orange and rum. This formula yields 10 loaves. It’s a great loaf for a unique twist on French Toast. For summer, it is ideal for breakfast buffets, brunches and lighter fare. Our chef uses it for whole grain cinnamon rolls that are out of this world! If you prefer an un-spiced version, simply omit the orange, cinnamon and rum. It will be a perfect sweet bread. We think you’ll agree. It’s a delightful bread. We've included a home-chef version for those who are baking at home. Enjoy.
Scale and measure all ingredients.
Sift the dry ingredients together into a large mixing bowl.
Combine the molasses, water, oil, and flavor extract in a 5 gallon electric mixer on medium speed with paddle attachment for 1 minute.
Add all the dry ingredients, mixing on medium speed 4-6 minutes until smooth and elastic.
Bring the dough to the bench and knead lightly on a floured surface. Form into a ball. Place in a lightly oiled bowl and cover. Allow to raise until doubled (at 80°).
Form into 10 loaves, 1 lb. 4 oz. each. Place in oiled 8 inch by 4-inch loaf pans.
Proof at 85° at 20% humidity until doubled, about 1 hours
Knead 10-15 times for about 30 seconds. Dough should be slightly elastic and soft.
Lightly slit tops of loaves and bake at 425°for 20 minutes.
Lower baking temperature to 350°and bake an additional 15-20 minutes.
Internal temperature should register 195°. Remove from oven and allow to cool before removing from pans.
Chef’s Homemade Whole Wheat Cinnamon Molasses Bread
Yield: 4 loaves
1 cup Molasses
4 cups water (cool)
1 cup olive oil
2 Tbsp. yeast
2 Tbsp. Cinnamon
Zest of one orange, about 1 T
2 tsp rum emulsion
1 Cup sugar
12 cups whole wheat flour
2 tsp. Salt
Directions: Combine the molasses, water, oil, yeast, sugar and extract in a bowl. Combine the flour and spices in bread mixer bowl. Add the liquid mixture to the bread mixer and lightly combine on low speed. Kneading with a dough hook on medium speed 4-5 minutes until elastic and smooth. Remove hook and form dough into a ball. Place in covered location and raise until doubled (at 80°about 1 ½ hours.)
Expel the air from the dough. Divide the Dough into 4 equal portions. Form each portion into a loaf. Place loaves into 4 oiled loaf pans. Cover and proof until doubled, about 1 hour. Lightly slit tops of loaves and bake at 425°for 20 minutes. Lower baking temperature to 350°and bake an additional 15-20 minutes. Internal temperature should register 195°. Remove from oven and allow to cool before removing from pans.