Sunday, September 18, 2016

Dark Molasses Bread #SundaySupper

Working in a school, coffee is something that essentially runs through the veins of myself and my coworkers. While not as heavy of a user as some, I do enjoy a cup or two a day - particularly during the winter months, where the days seem to drag on a little more than usual and recess is anything but enjoyable. Coffee is also one of the great equalizers among us - from the newest to the oldest staff members, we all drink from the same urn (like it or not) and if the pot runs dry before everyone's had their lunch break.... well, lets just say it's not always a pretty sight.

Dark "Lassy" Bread

Of course, the staff room is also full of carbohydrate-laden accoutrements to the morning brew, and whether it's donuts, cookies or coffee cake there's almost never leftovers. At home, while mom loves carbs in general, she'd much rather have a slice of hearty bread or a bagel, toasted with peanut butter, than a cupcake or store bought muffin. Her philosophy is "the heartier the better", and the two of us share a deep fondness for the dark, lightly sweetened rye bread we can find at the local deli.

Rye is not a wholly unusual bread variety for me to make - given that it's one of my mom's favourite types of bread, I've been playing with recipes for years, adding fruit and cacao nibs, granola,
multitudes of seeds and even trying a 100% sourdough. This time around, I brought the tang of sourdough, the sweetness of maple sugar and molasses, the nuttiness of buckwheat and the bitter hint of strong coffee to the loaf. At once sweet and savoury, it fits every meal of the day - toasted with a smear of creamy nut butter and a dollop of almost any Toast Topper, made into cream cheese and smoked salmon sandwiches or simply plain on a ploughman's lunch plate. The flavour of the coffee, while subtle, enhances the other nuances in the bread and reminds me of the "Russian Bread" I used to be able to have in my grandparent's favourite pub growing up.

This week's #SundaySupper is all about that morning cuppa. Whether you're obsessed with it straight up (I'm a black, no sugar gal myself), need a touch of sugar and cream to get things rolling, or prefer your java in edible form, we've got lots of options to drool at!




Main dishes

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Dark Molasses Bread
Makes 1 loaf, 16 slices
1 ⅔ cups whole wheat bread flour
1 ½ cups dark rye flour
½ cup buckwheat flour
1 tbsp cocoa
½ tbsp instant yeast
1 cup warm, strong coffee (I brewed up a pot of Equal Exchange that I had in the freezer)
¼ cup maple sugar
⅓ cup molasses
⅓ cup sourdough starter (fed or not)
½ tbsp salt
2 tbsp canola oil
2 tbsp buckwheat kernels
  1. In the bowl of a stand mixer, whisk together the flours, cocoa and yeast.
  2. Add the coffee, sugar, molasses and sourdough starter. Mix to combine.
  3. Knead for 7 minutes on medium speed, then add the salt and canola oil and knead 1 minute.
  4. Add the buckwheat kernels and knead 1 minute longer.
  5. Cover; let rise in a warm place until double in size (about 1 ½ hours).
  6. Deflate and press evenly in a greased 9x5” loaf pan.
  7. Cover and let rise about 1 hour, until almost doubled.
  8. Preheat oven to 350 F.
  9. Bake for 40-45 minutes, until it sounds hollow when the bottom is tapped and loaf tests 190F on an instant read thermometer.
  10. Remove from pan and cool on a wire rack.

Amount Per Serving
Calories: 142.0
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 3.9 mg
Total Carbs: 28.2 g
Dietary Fiber: 4.9 g
Protein: 4.2 g


  1. What can you substitute for the sourdough starter? I don't have any.

    1. You can so a mix of flour and water (equal parts) with about 1/2 - 1 tsp of vinegar depending on how tangy you want it to be! Hope that helps!


Thanks for the feedback!