Whole Wheat Molasses Bread

I love whole wheat bread. I had a lot of trouble making it at home with all whole wheat flour, and not coming out heavy and dense. After grinding a lot of wheat, and playing with different variations, I created a bread recipe I love.

Whole Wheat Molasses Bread/Rolls

1/2 c warm water
1 Tb active dry yeast
1 Tb sugar
2 c whole milk
1/2 c packed brown sugar
1 Tb salt (kosher)
6 c wheat flour (I use home ground white wheat)
1 egg beaten
1/4 c molasses
1/4 c honey
1/4 c butter


1) Pour milk into medium saucepan over medium heat until bubbles appear around edge. Remove from heat. Add brown sugar, salt, 3 cups of wheat flour, molasses, honey, butter and beaten egg. Let sit for one hour to allow wheat to soften and soak up moisture.

2) When wheat mixture is ready, place water, yeast and sugar in small bowl. Let stand until foamy.

3) Mix in yeast mixture. When combined mix in the rest of the wheat flour until dough is soft and pliable but still slightly sticky. Knead 10 minutes.

4) Place in greased bowl and rise 1-2 hours or doubled. Knead dough down and rise another 45 min -1 hour. Knead dough down when doubled.

5) Now you can either shape into 2 1/2 dozen rolls and freeze or shape into 2 -3 loaves of bread.

6) Heat oven to 350 deg. if making bread. Rise in greased loaf pans and when doubled (45 min) cook for 25 - 30 min.

7) Heat oven to 425 deg. if making rolls.
Cook rolls - Fresh: rise 30 min and cook 15 min.
- Frozen: proof in warm oven 1 hour; cook 15 min.