You’re on your own for sourdough starter but you could get by with just some storebought yeast.
Sorry for the american units:
3 cups of any kind of wheat flour, bread flour preferred
1 and 1/2 teaspoons active yeast (2 and 1/2 tsp or 1 packet if you don’t add any sourdough starter)
2 teaspoons flax seed
1 teaspoon salt
2 and 1/4 tablespoons of oil (soybean oil or olive oil)
1/3 cup of Molasses
1 cup water, to the brim
If you have sourdough starter, add in a clump about as big as your fist.
If you want something sweeter then you can substitute half the molasses for honey and add some cocoa powder to taste
Combine ingredients and mix by hand. It helps to have a second person who can add flour without making a mess, otherwise have a pile of flour to draw from as needed. Add a little bit of flour at a time until you can consistently fold and stretch the dough without it sticking to you as you pull away, but is still smooth and shiny after kneading. Flatten and press the dough, then roll it up, then roll it up again, and repeat the process a couple of times to reach color consistency (does not need to be perfect).
You can place it in a bowl with a damp cloth over the top and rise it for at least 2 hours, it should double in size. I left mine overnight and kneaded it again in the morning, then I rose it for about 40 minutes before baking. Preheat oven to 420 Fahrenheit. It will stick to the cloth a bit as you pull it out of the bowl, sorry about that in advance. After prepping a pan with a sheet of parchment paper (not wax) and a thin layer of oil, put the dough on it and shape it. If you’re okay with eggs, then mix 1 egg with a little water, then use a silicone brush to apply it. Bake it, apply the egg wash again in 10 minutes and 10 minutes after that. After about 30 minutes of baking it should be done depending on the size and shape of your loaf. Cover one last time with a damp cloth and wait for crust to soften, about 10 minutes.
It’s like 1800 calories minimum for the cost of about $5, definitely worth the effort imo.
![[OC] Homemade Sourdough Molasses Bread slice](https://lemmy.world/pictrs/image/ca933a28-27ae-4d75-9f21-2c1a8ecc7e48.jpeg){kind=link}
Sounds like smth perfectly targeted to my palette. Is this a targetted ad to me specifically?
Yeah I’m actually an international seller of molasses. I’m pushing my cheap industrialized molasses unto the masses, those dimwitted fools!
And you know what you can do to stop me? Buy my arch-rival’s product: organic locally supplied Honey.
Dammit I’ll buy 2 please and thank you. Do you ship internationally
It’s actually better fresh.
You’re on your own for sourdough starter but you could get by with just some storebought yeast.
Sorry for the american units:
3 cups of any kind of wheat flour, bread flour preferred
1 and 1/2 teaspoons active yeast (2 and 1/2 tsp or 1 packet if you don’t add any sourdough starter)
2 teaspoons flax seed
1 teaspoon salt
2 and 1/4 tablespoons of oil (soybean oil or olive oil)
1/3 cup of Molasses
1 cup water, to the brim
If you have sourdough starter, add in a clump about as big as your fist.
If you want something sweeter then you can substitute half the molasses for honey and add some cocoa powder to taste
Combine ingredients and mix by hand. It helps to have a second person who can add flour without making a mess, otherwise have a pile of flour to draw from as needed. Add a little bit of flour at a time until you can consistently fold and stretch the dough without it sticking to you as you pull away, but is still smooth and shiny after kneading. Flatten and press the dough, then roll it up, then roll it up again, and repeat the process a couple of times to reach color consistency (does not need to be perfect).
You can place it in a bowl with a damp cloth over the top and rise it for at least 2 hours, it should double in size. I left mine overnight and kneaded it again in the morning, then I rose it for about 40 minutes before baking. Preheat oven to 420 Fahrenheit. It will stick to the cloth a bit as you pull it out of the bowl, sorry about that in advance. After prepping a pan with a sheet of parchment paper (not wax) and a thin layer of oil, put the dough on it and shape it. If you’re okay with eggs, then mix 1 egg with a little water, then use a silicone brush to apply it. Bake it, apply the egg wash again in 10 minutes and 10 minutes after that. After about 30 minutes of baking it should be done depending on the size and shape of your loaf. Cover one last time with a damp cloth and wait for crust to soften, about 10 minutes.
It’s like 1800 calories minimum for the cost of about $5, definitely worth the effort imo.