Molasses Multi-Seed Bread

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 an 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.
17 mins
40 to 45 mins
3 hrs 27 mins
two 8 1/2" x 4 1/2" loaves
Molasses Multi-Seed Bread


  1. Combine — by hand or mixer — the milk, water, melted butter, white whole wheat flour and 2 cups of the bread flour in a large bowl.
  2. Add the ascorbic acid, yeast and salt, and mix for 2 minutes.
  3. Stir in the seeds and molasses. Add the remaining bread flour gradually, until the dough has formed a smooth ball.
  4. Turn the dough onto a lightly floured surface, and knead until the dough is smooth and elastic.
  5. 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 puffy, about 1 1/2 hours.
  6. Turn the dough onto your counter, 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" bread pans, cover with plastic wrap and let rise until the dough has just crowned 1" over the top of the pans, about an hour.
  7. Preheat your oven to 375°F.
  8. Bake the bread 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.
  9. Store on the counter for 5 days, or freeze for up to 3 months.

Tips from our Bakers

  • With so much molasses in this recipe, the ascorbic acid will help the dough rise.