Molasses Multi-Seed Bread

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Molasses Multi-Seed Bread

star rating (15) rate this recipe »
Published prior to 2008

Yum! This is a combination of ingredients in bread that I've been wanting to try for some time, and after much trial and error, here's a reliable recipe for a moist, high-rising loaf that keeps well, slices easily and, of course, contains a hefty dose of molasses, as well as much interesting crunch from four kinds of seeds. A great bread with which to expand your toast repertoire (try it in French toast sometime, too, for a more unusual rendition), it's also delicious plain and untoasted. Its rising time is a bit longer than usual for sandwich bread, but don't rush it; the wait is worth the end result, and that's just plain good.

1 1/2 cups warm milk, 105° to 110°F
1 cup warm water, 105° to 110°F
4 tablespoons butter, melted and slightly cooled
2 cups King Arthur 100% White Whole Wheat Flour
4 to 5 cups King Arthur Unbleached Special Bread Flour
1/8 teaspoon ascorbic acid (with so much molasses, this will really help your dough rise)
1 tablespoon instant yeast (first choice) or active dry yeast
1 tablespoon salt
3 tablespoons sunflower seeds
3 tablespoons poppy seeds
3 tablespoons sesame seeds
3 tablespoons flax seeds
1/2 cup molasses

Blend together the milk, water, melted butter, white wheat flour and 2 cups of the bread flour in the bowl of an electric mixer. Add the ascorbic acid, yeast and salt, and beat the mixture for 2 minutes. (If you're using active dry yeast, reserve 1/4 cup of water in which to proof the yeast before adding it.)

Beat in the seeds and molasses. Add the remaining bread flour gradually, beating all the while, until the dough has formed a smooth ball. Knead for 3 to 5 minutes on medium speed.

Turn the dough out onto a lightly floured surface and knead it briefly; it should be smooth and elastic. Place the dough in a lightly greased bowl, turning it so the top of the dough is coated with a thin film of oil. Cover it with plastic wrap and let it rise until doubled in size, 1 1/2 to 2 hours.

Punch down the dough, divide it in half and shape each piece into a loaf. Place the loaves in two lightly greased 8 1/2 x 4 1/2-inch bread pans, cover with plastic wrap and let rise until the dough has crowned 1 inch over the top of the pans, 1 to 1 1/2 hours.

Bake the bread in a preheated 375°F oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the center of the loaves registers 190°F. Turn the loaves out onto a wire rack to cool completely. Yield: 2 loaves, each yielding seventeen 1/2-inch slices.

Nutrition information per serving (1 slice, 57g): 137 cal, 3.2g fat, 4g protein, 20g complex carbohydrates, 3g sugar, 2g dietary fiber, 5mg cholesterol, 209mg sodium, 153mg potassium, 21RE vitamin A, 2mg iron, 88mg calcium, 85mg phosphorus.


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  • star rating 02/21/2015
  • Ulla from nh
  • easy to put together. I added some lemon juice for the acid and it rose like a charm. following the the recommendation of another baker I added some dark cocco powder and some caraway seeds. finished the bread by rolling in additional seeds and some rolled oats. made 1 boule and 2 batons.
  • star rating 02/10/2015
  • Barbara from Orange County, California
  • This bread was really easy to make and turned out perfectly. However, I would like to make the same version of this and not use molasses, as this bread has a strong molasses flavor. If anyone knows what substitution I could use and how much I would really appreciate it. Would also like a good bread recipe for a more dense multi-seed bread, Just had a seeded bread in South Africa and it was amazing, dense but still moist.
  • star rating 01/21/2015
  • Laurie from Hamilton, New Jersey
  • LOVE this recipe. I've been driving 20 min to Whole Foods just to buy their multi seed bread and sometimes they don't have any. I've been making this bread for two weeks and can't keep up with the requests of family and friends. It is sooo much better than Whole Foods multi-seed bread, and I can use whatever seeds I choose. I'm not crazy about WF addition of millet, so I eliminate that, but I do love the pumpkin seeds so I've added that. I will be buying KA's pain de mie this week. I've also found some other really delicious bread recipes, like the Honey Oat Bread. Delish
  • star rating 01/01/2015
  • Breadmaker68 from KAF Community
  • I reduce the flour, then add finely chopped walnuts and 1/4 cup cocoa to make it a richer color. It is delicious. I share the second loaf with my neighbor and we neither purchase store bought bread anymore.
  • star rating 09/22/2014
  • hcardoze from KAF Community
  • Excelent taste, color, and very fragrant! It raised wonderfully in much less time than indicated in the recipe. I did not have any bread flour at hand so I use AP flour without any loss of quality.
  • star rating 09/11/2014
  • Pete from Pawleys Island, SC
  • Excellent and easy to make in a Bosch mixer. Makes 4 two pound loafs (4 1/4 X 8 1/2) in a Bosch mixer. First mix liquid ingredients in the mixer on speed 1, then mix in the whole wheat and half the bread flour. I add 3 tablespoon of dough enhancer with the whole wheat flour. When mixed add the seeds, citric acid and molasses and mix. Gradually add the remaining bread flour until a ball starts to form. Knead on speed 2 for 5-6 minutes until dough passes the window pane test.
  • star rating 03/10/2014
  • Ken from Bangor, Pa
  • I have been making this bread for sometime. My wife loves it.
  • star rating 12/18/2012
  • Pete from Pawleys Island, SC
  • If you have a Bosch mixer, you can make four (4 1/2 X 8 1/2) loafs at a time. Double the ingredients, but cut back the liquid to 4 1/2 cups. The technique for using the Bosch mixer is to add the milk, water and melted butter to the bowl of the Bosch and blend at speed #1. Add all the whole wheat flour and half of the bread flour and mix on speed #1. Add the ascorbic acid (ground up vitamin C tablet), yeast and salt and mix. Next beat in the molasses and seeds. Beat in the remaining bread flour gradually until the dough cleans the side of the bowl. Extra flour will be needed. Increase speed to #2 and knead for 5-8 minutes until the dough passes the window pane test. Let rise as stated in the recipe. This is a great tasting sandwich bread, I eat it every day.
  • star rating 03/13/2012
  • dlmcr from KAF Community
  • BREAD MACHINE USERS----I cut this recipe in half and added the ingredients according to my machines instructions. It made about a 1 1/2 lb loaf. It was light but hearty. Will make great sandwiches and toast!
  • star rating 03/13/2012
  • dlmcr from KAF Community
  • I agree with the 5-star rating from chelleb143! I didn't make the bread BUT I had one of the rolls she mentioned AFTER it had been in the freezer for a few weeks then in the refrigerator for a few days. It was one of the best rolls I've ever tasted! I'm working on adapting it to my Sojirushi bread machine.
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