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Honey Molasses Brown Bread

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 4h 30m


  • 1 1/2 c Warm water (105°F)
  • 1 tbsp. Sugar
  • 2 1/4 tsp. Instant dry yeast (1 package)
  • 2 c Bread flour
  • 1 3/4 c Whole wheat flour
  • 1 tsp. Salt
  • 1 1/2 tbsp. Cocoa powder
  • 1 tsp. Espresso powder (optional)
  • 2 tbsp. Molasses
  • 1/4 c Honey
  • 2 tbsp. Butter, softened
  • Instant oats (optional)


  1. In a medium bowl, dissolve the sugar in the warm water then add the yeast. Let rest for 5-10 minutes to activate the yeast, until foamy on top.
  2. In the bowl of a stand mixer, whisk together bread flour, whole wheat flour, cocoa powder, salt and espresso powder (optional).
  3. Make a shallow well in the flour and add the yeast mixture, butter, honey, and molasses.
  4. With a dough hook, mix on medium-low (KitchenAid 2) until combined. Then knead for 8-10 minutes. Check the mixer for moisture, ensure the dough is pulling away from the sides but not too dry. Add teaspoons of water or flour as necessary.
  5. Lightly oil a large boil. Turn the dough out onto a flat surface and knead by hand for 3-4 minutes. Then place the dough in the bowl and cover. Let prove in a warm place for 2 hours, until doubled in size.
  6. Prepare a baking sheet lined with a floured linen-free towel. On a lightly-floured surface, punch out the air and divide the dough into 6 equal pieces.
  7. Shape each piece into mini baguettes, first by flattening into a square with your fingertips then folding the top and bottom thirds over each other 3 times. Each should be roughly 8" long and 1/2" wide.
  8. Lightly brush the top of each piece of dough with water (to make it sticky) then sprinkle with the instant oats.
  9. Cover with a lint-free towel and let prove for another 60-90 minutes, until doubled in size again.
  10. In the meantime, preheat the oven to 350°F. When ready, reposition the loaves onto a baking sheet lined with a silicon bake mat or parchment paper. Bake for 25-30 minutes, until the internal temperature is 200°F.
  11. Let loaves cool for 15 minutes covered with a lint-free towel before slicing. If storing for later, wrap each loaf in plastic wrap.