---
source: https://milkandpop.com/outback-bread-recipe-molasses-bread/
serves: 4
prep time: 10 minutes
cook time: 35 minutes
total time: 165 minutes
tags:
  - bread
---

In a #large bowl{}, mix the dry ingredients: @all-purpose flour{2.25%cups}, @whole wheat flour{1.75%cups}, @salt{1.5%tsp}, @cocoa powder{2%Tbsp}, and @instant yeast{1.5%tsp}.

Add the wet ingredients: @lukewarm water{1.25%cups}, @vegetable oil{2%Tbsp}, @honey or maple syrup{1/4%cup}, and @molasses{2%Tbsp}. Mix until a dough forms.

Knead for 8 to ~{10%minutes} by hand or in a #stand mixer{}. When ready, the dough will feel tacky and smooth. If using a stand mixer, the dough should stick to the bottom of the bowl but not to your fingers.

Cover the dough with plastic wrap or a damp towel and let it rise in a warm spot until doubled, about ~{90%minutes}.

Deflate the dough. Flour your work surface and divide the dough into 4 pieces.

Using your hands or a #rolling pin{}, flatten each piece into a rectangle. Roll into a cylinder and pinch the seam to close.

Lightly dust a lined #baking sheet{} with @cornmeal{} (optional). Place the loaves on the sheet, leaving space between them as they will grow.

Cover loosely with plastic wrap or a damp towel and let rise for ~{40%minutes}, or until the loaves have almost doubled and look puffy and light.

Preheat the #oven{} to 350°F. Just before baking, lightly sprinkle the loaves with more cornmeal for texture, if desired.

Uncover the loaves and bake for 30 to ~{35%minutes}.

Let the loaves cool for ~{20%minutes} before slicing. Once cooled, store in an airtight container or sealed bag.