I spent most of 2020 refining this recipe (seriously – a couple dozen loaves were baked!), and I’m pretty happy with how it has evolved. The sesame seeds or any other toppings are purely optional, but I like them. The lecithin and dough enhancers prevent staling, so this is a great sandwich bread that will last a 4-5 days after baking.

Duncan’s Honey-Molasses Wheat Bread

Based on Bob’s Red Mill Bakery Organic Wheat Bread
Makes one 8 x 4-inch loaf

Ingredients
256 g Whole Wheat Flour
150 g All Purpose White Flour
15 g Dough Enhancer (see below)
7 g Instant or Rapid-Rise Yeast
8 g Salt
29 g Honey
14 g Molasses
3 Tbsp Melted butter
7 g Liquid Lecithin
266 g Warm Water 110°F
1 Egg

Instructions

1. If using Rapid-Rise Yeast: In a bowl or measuring cup, combine the water, honey, and yeast. Stir to combine. Set aside while preparing other ingredients. After about 5 minutes it should have a dense foam on the surface. (If using Instant Yeast you can skip this step and just add the yeast, honey, and water directly to the bowl with the ingredients in the next step)
2. Add all ingredients to the mixing bowl (adding the water/honey/yeast last) and mix with the dough hook until the dough pulls away from the side of the bowl. Add a little all-purpose flour if the dough is too loose or sticky. Use a spatula (carefully!) to push dry ingredients to the center of the bowl so it gets incorporated into the dough.
3. Knead with the dough hook for 10 minutes on medium speed or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”).
4. Place dough in a clean, oiled bowl. Turn the dough in the bowl to make sure all surfaces are coated with oil.
5. Cover with either plastic wrap sprayed with cooking spray (preferred) or with a damp tea towel. Allow to rise until doubled in size, about 1.5-2 hours.
6. Place the dough on a floured surface and fold it (as shown here).
7. Return the dough to the bowl, again turning it to make sure all surfaces are coated with oil. Cover and let rise another hour. Lightly oil an 8 x 4-inch loaf pan.
8. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 30-45 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation. Preheat the oven to 350°F for at least 15 minutes before the end of the rising.
9. Slice the top of the loaves with a lame or a sharp knife and brush with an egg wash. Sprinkle with sesame seeds, if desired.
10. Bake for 45 minutes until golden-brown. The internal temperature should be around 200°F. Remove bread from pan immediately and cool on a wire rack.
    

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Dough Enhancer

(Source: Chickens in the Road)

Note: The recipe above assumes liquid lecithin will be added when making the bread. If using dry lecithin granules, add 2 Tbsp of that to this recipe.

• 160 g wheat gluten
• 4 g ascorbic acid (Vitamin C) crystals
• 18 g powdered pectin
• 18 g unflavored gelatin
• 46 g nonfat dry milk
• 2 g powdered ginger

Place ingredients in an airtight container and shake to combine.

Use 4% by flour weight for whole-wheat breads, 0.5-1.0% by flour weight for white breads.

Store in refrigerator.