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Whole Wheat Cinnamon Molasses Bread Formulation

May 22, 2017

 

 

 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. 

 

 

Mixing Procedure:

  • 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.

Baking Procedure:

  • Lightly slit tops of loaves and bake at 425°for 20 minutes.

  • Lower baking temperature to 350°and bak