For this Molasses Mulit-seed Bread I turned (again!) to the recipes on the King Arthur Flour website. Their recipes are always and when I am trying something new I feel confident in sampling a different technique or combination of flavors under their guidance.
This month both the strong flavor of molasses and the heavy dose of seeds were new to me and the recipe for Molasses Multi-seed Bread was spot-on.
You can use any type of seeds that you’d like; here I used pumpkin seeds instead of the sunflower seeds in the recipe along with poppy seeds, sesame seeds and flax seeds.
This Molasses Multi-seed Bread is a rich, flavorful bread. It is hearty enough to stand up to sandwich-making yet simple enough to enjoy with a pat of softened butter.
The recipe was explained so well on the King Arthur Flour site that I will simply list their ingredients here and provide the link to the full recipe. Happy Baking!
- 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
- Please find the original recipe and instructions here from King Arthur Flour.
Amount Per Serving: Calories: 0Total Fat: 0g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.