Sourdough Sweet Molasses Brown Bread
A soft, sweet, nutty bread leavened just using a sourdough starter! It gets its brown color from the molasses and whole wheat flour. This bread is particularly good with a heavy spread of salty butter. Thanks to the brown sugar and molasses, it will stay soft for up to 5 days in a plastic bag at room temperature.Makes 4 loaves.
Servings: 8
Calories: 363kcal
Ingredients
- 200 grams water
- 200 grams sourdough starter
- 125 grams light brown sugar (½ cup tightly packed)
- 60 grams molasses (3 tablespoons)
- 1 egg
- 285 grams whole wheat flour
- 285 grams all purpose flour
- 9 grams salt
Directions
- Combine the water, starter, brown sugar, molasses, and egg in a large bowl. Add both flours and the salt and mix until no dry bits of flour remain. Scrape down the sides of the bowl and cover. Let rest for 30 minutes, then turn the dough out onto a clean work surface and knead a few times to shape into a nice ball. Return to the bowl, cover, and let rise until doubled in size, about 10-12 hours.Turn the dough out onto a lightly floured surface. Use a bench scraper to divide into 4 equal pieces. Roll each piece into a roughly 10-inch loaf. Place the shaped loaves seam side-down on a parchment lined baking sheet. Cover and let rise 3-4 hours more, until puffed up. Preheat the oven to 400 degrees. Brush the loaves with water and score deeply. Bake for 18-20 minutes, until baked through to an internal temperature of at least 200 degrees. Cool on a wire rack for 30 minutes before slicing.
Nutrition
Calories: 363kcal (18%) | Carbohydrates: 79g (26%) | Protein: 10g (20%) | Fat: 2g (3%) | Saturated Fat: 0.4g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 20mg (7%) | Sodium: 454mg (20%) | Potassium: 305mg (9%) | Fiber: 5g (21%) | Sugar: 21g (23%) | Vitamin A: 33IU (1%) | Calcium: 50mg (5%) | Iron: 4mg (22%)
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