4d • 🍞 Recipes
Whole Wheat Molasses Pan Loaf
Whole Wheat Molasses Pan Loaf
A soft, deeply flavored pan loaf with a hint of tang from buttermilk and the rich warmth of molasses. The crumb is tender and fragrant, with just enough whole grain to give it character without losing that classic sandwich bread feel.
Formula: (Scaled for a 9 × 5 inch loaf tin)
Total dough: 1033 g
Total flour: 550 g (100%) • 80% Bread flour - 440 g • 20% Whole wheat flour - 110 g
Total hydration: 72% • 47% Water - 259 g • 25% Buttermilk - 137 g
• 2% Salt - 10 g • 8% Molasses - 42 g • 5% Olive oil - 26 g • 2% Instant yeast - 10 g
Method: (78°F / 26° - stand mixer)
- Mix all dry ingredients. Add liquids and mix for 2 minutes.
- Mix on speed #2 for 10–12 minutes until smooth and elastic.
- Bulk proof until doubled (~60 min).
- Shape and place in oiled tin.
- Proof to 1 inch over rim (~1 hr).
- Preheat oven to 425°F / 220°C.
- Egg wash.
- Bake 20 min covered (2nd pan), Reduce to 375°F / 190°C and bake for 25 min uncovered.
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Whole Wheat Molasses Pan Loaf
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