Whole Wheat Molasses Bread

Baked in an Iron Skillet

by LEON BOUTEILLER

The first thing I learned to bake was bread. For some children it may have been cookies, a cake or a pie but for me it was bread. My mother would often bake bread, Anadama, oat and country white breads. By the time I was six or seven, I always had my hands in the dough. Fingers sticky with clumps of dough so they looked like corn dogs ready to go into the fryer. I was fascinated by the smell of the yeast activated by the warm water and sugar. Having to knead the dough for what seemed like forever was a joyous task. It seemed magic; you measured out a few ingredients and, through the activity of microorganisms and time arose a puffy pillow that became a delicious loaf. That hot loaf had little time to cool before I slathered that first crusty slice with butter and wolfed it.

Maybe it’s due to my early exposure to the magic of yeast and grain that baking and bakeries, especially bread bakeries, appeal. One of my favorite things to do when traveling is to find the best bakeries and compare their offerings. I have my local favorites and destinations around New England.

My favorite breads are sturdy with a good dose of whole grain and perhaps a sweet with nuts or a smattering of fruit. A good example is the recipe that I’ve chosen for today. It is half whole grain and a little sweet with molasses to enhance its aroma. The smell is intoxicating as its scent wafts throughthe house. It is a good recipe for a breakfast bread with butter and jam or alongside a pork roast to soak the juices. Baking bread in an iron skillet helps give it a good crusty bottom but don’t expect a hard crust to form on the top as the butter; the molasses prevents that. The addition of currants and bulgur wheat add interest and texture.

You will need a #8 cast iron skillet or a suitable ovenproof pan about ten inches across. The mixing and kneading can also be done in a stand mixer but I prefer to work the dough by hand to get a feel for the dough.

WHOLE WHEAT MOLASSES BREAD
Baked in an Iron Skillet

Ingredients:

1/2 cup bulgur (cracked wheat) cooked in one cup of water and 1/4 teaspoon salt for about twelve minutes. Cool
2 cups whole milk
2 ¼ cups whole wheat flour
2 cups all-purpose flour plus more for the table
¼ cup molasses
3 tablespoons melted butter
2 teaspoons salt
1 packet active dry yeast. This is slower than instant yeast but it will develop more flavor and is more controllable
½ cup currants, raisins or cranberries soaked in warm water for five minutes then drained
1 egg yolk blended with 2 teaspoons water

Method:

Mix the milk with the molasses and heat in a microwave or stovetop to 105F to 110F degrees

Sprinkle the yeast over the milk mixture and whisk it in

Measure the flours and salt into a large bowl

Add the currants and the bulgur to the bowl

Add the melted butter to the milk and yeast mixture

Dump the liquid into the bowl with the dry ingredients and mix it until it forms a shaggy mass. If it’s a little too sticky, add a little flour or if it’s too dry add some water a tablespoon at a time

Turn the dough out onto a lightly floured surface and knead for five minutes or so until it becomes elastic and smooth

Wash and dry the mixing bowl and coat the bowl lightly with oil

Place the dough in the bowl and turn it over to coat all sides of the dough

Cover with plastic wrap and place in a refrigerator overnight. (Alternatively, let the dough rise in a warm place for about 2 hours until doubled in size)

Punch the dough down and turn out onto your work surface and knead a couple of times around until you have a nice even round

Lightly oil the skillet and place the dough in the pan

Instead of plastic wrap that might stick to the raw dough, invert a large bowl over the dough and place in a warm spot until doubled in size

Lightly brush the top with the egg yolk mixture

With a sharp knife or razor cut an X across the top of the dough

Place the pan in a preheated 425F degree oven for ten minutes, then lower the temperature to 375F degrees and bake for about thirty five minutes more. These times are for a convection oven. A standard oven may take a few minutes longer

When done, the loaf should sound a bit hollow when tapped on the bottom

Remove the loaf from the pan and cool on a wire rack

It may be hard to resist cutting into it right away. Be patient and let it cool completely for the loaf may not set fully and will continue to cook for a few minutes much like a roast of beef after being pulled from the oven.

This bread is good on its own and even better with some cultured butter. It toasts well and makes a good French toast. My favorite use is with some freshly ground almond butter and a good cup of coffee.

Enjoy!