3-Grain Brown Loaf
This dough makes a satisfying dark loaf perfect for sandwiches. It makes great rolls, too.
INGREDIENTS | YIELDS 2 LOAVES
- 1¾ cups warm milk
- ¼ cup plus 1 tablespoon molasses
- 1¾ teaspoons active dry yeast (1 package)
- 2 tablespoons canola oil
- 1 tablespoon cocoa powder
- 1 cup whole wheat flour
- 1 cup rye flour
- 1 cup rolled oats (not quick cooking)
- 1½ teaspoons kosher salt
- 3–4 cups bread flour
- 1 tablespoon hot water
In a large bowl, combine milk, ¼cup molasses, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add oil, cocoa, whole wheat flour, rye flour, and oats; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Coat two 9″ × 5″ loaf pans with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place into prepared pans seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes, or until dough rises above the pans. Preheat oven to 375°F.
Combine 1 tablespoon molasses with 1 tablespoon hot water, and brush gently onto the risen dough. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove loaves from pans, and cool completely on a rack.