Dark Bread
Rich, hearty dark bread with deep molasses and whole wheat flavors, perfect for hearty sandwiches or as a wholesome accompaniment for breakfast or dinner.
Ingredients
Instructions
- Soak yeast and sugar in lukewarm water for 15 minutes.
- Add remaining ingredients and 2 cups of white flour to the yeast mixture.
- Beat the mixture with a mixer for 5 to 10 minutes.
- Stir in the rest of the flour until the dough is not too stiff.
- Knead the dough thoroughly.
- Place the dough in a greased bowl and cover it.
- Let the dough rise until doubled in bulk.
- Punch down the dough.
- Let the dough rise again.
- Shape the dough into loaves.
- Let the loaves rise and bake at 375°F until done, about 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of cocoa powder or espresso powder to the dough. If you don't have molasses, you can substitute it with honey or maple syrup, but it will alter the flavor slightly. Keep an eye on the dough during the second rise, as whole wheat flour can rise faster than white flour.
Serving Suggestions
This dark bread pairs beautifully with hearty soups or stews, making it a perfect companion for My Pantry Clam Chowder. Try spreading some butter or your favorite jam on a slice for a simple snack. It also makes excellent sandwiches, especially when filled with savory meats or cheese.
Storage & Reheating
Once cooled, store the dark bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for 10-15 minutes to refresh its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Bread contains roughly 1021 calories, with 27g protein, 219g carbohydrates, and 4g fat. It is an excellent source of iron (65% of the Daily Value), protein (53% of the Daily Value), and dietary fiber (32% of the Daily Value). Note that it is relatively high in sodium, at 2274mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but be aware that the bread will have a lighter texture and different flavor profile. You may need to adjust the water content slightly, as all-purpose flour absorbs less moisture than whole wheat.
What if my dough doesn't rise?
If your dough isn't rising, check the freshness of your yeast. It should be active and bubbly after soaking in lukewarm water. If the water is too hot or too cold, it can kill the yeast. Ensure the dough is in a warm, draft-free area while it rises.
Can I add seeds or nuts to this recipe?
Absolutely! Adding seeds like sunflower or pumpkin seeds, or nuts such as walnuts or pecans can enhance the flavor and texture of the bread. Mix them in after the initial mixing but before the kneading step for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).