Description
A hearty whole wheat bread with natural honey sweetness and a rich, aromatic ginger-molasses swirl. Perfect for cool mornings or as an elevated sandwich bread.
Ingredients
Scale
- 7 g (2 1/4 teaspoons) active dry yeast
- 300 ml (1 1/4 cups) warm water, 40-43°C (105-110°F)
- 60 g (1/4 cup) honey
- 60 ml (1/4 cup) vegetable oil
- 10 g (1 1/2 teaspoons) fine sea salt
- 300 g (2 1/2 cups) whole wheat flour
- 250 g (2 cups) bread flour, plus extra for dusting
- For the Ginger-Molasses Swirl:
- 60 g (1/4 cup) unsulphured molasses
- 15 g (1 tablespoon) light brown sugar, packed
- 5 g (1 teaspoon) ground ginger
- 5 g (1 teaspoon) ground cinnamon
- For the Garnish:
- 1 g (1/4 teaspoon) ground cinnamon
Instructions
- Activate the Yeast: Combine warm water, yeast, and 1 tablespoon honey in a large bowl. Stir and let sit for 5-7 minutes until foamy.
- Combine Ingredients: Add remaining honey, vegetable oil, and salt to the yeast mixture. Gradually add whole wheat flour and bread flour until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand (or 6-8 minutes with a stand mixer) until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Prepare Swirl Mixture: While the dough rises, combine molasses, light brown sugar, ground ginger, and ground cinnamon in a small bowl to form a smooth paste.
- Shape the Loaf: Punch down the dough and roll it into a 10 x 14 inch rectangle on a lightly floured surface. Spread the swirl mixture evenly over the surface, leaving a small border on one long edge.
- Roll and Proof: Tightly roll the dough into a log starting from the long edge opposite the border. Pinch the seam closed and place seam-side down in a lightly oiled 9 x 5 inch loaf pan. Cover and let rise for a second time for 30-45 minutes.
- Bake the Bread: Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until the top crust is golden brown and the internal temperature reaches 200-205°F (93-96°C).
- Cool Completely: Remove from oven and transfer immediately to a wire rack to cool completely for 1.5 to 2 hours before slicing.
- Garnish and Serve: Dust the sliced bread with extra cinnamon just before serving.
Notes
To prepare ahead, complete the first rise, then refrigerate the dough in a covered bowl for up to 24 hours. Let it return to room temperature before shaping. To avoid a leaky swirl, ensure the seam is tightly pinched shut before placing the dough in the pan. Store the fully cooled bread in an airtight container for up to 3 days or freeze individual slices for longer storage.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 11 g
- Sodium: 625 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg