There’s something nostalgic about that warm, dark brown bread they serve before dinner at places like The Cheesecake Factory or Outback Steakhouse. Soft, slightly sweet, and earthy with a hint of cocoa—this Wholesome Honey Molasses Brown Bread brings that same cozy flavor to your own kitchen.
I know making bread can sound intimidating, but this recipe is truly foolproof. It makes four adorable mini loaves that come together with minimal effort and no special equipment. Best of all, homemade bread means no weird preservatives, refined sugars, or seed oils. You get all the wholesome flavor and nutrition, without the additives that lurk in most store-bought loaves. When you bake at home, you’re choosing quality ingredients, better taste, and real nourishment.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Recipe
- It’s completely foolproof—perfect for beginners who want to bake bread without stress.
- The dough comes together easily, no special tools required.
- You’ll enjoy that same signature restaurant flavor, but made with real, organic ingredients.
- No refined sugar, no seed oils, and no unnecessary preservatives.
- It pairs beautifully with dinner, holiday meals, or just a simple pat of butter and a cup of tea.
Equipment You’ll Need
- Large mixing bowl (from your stand mixer)
- Stand mixer with dough hook
- Measuring cups and spoons
- Clean kitchen tea towel
- Parchment-lined baking sheet
- Wire rack for cooling
Ingredients
- 1¼ cup warm water (about 105°F)
- ¼ cup + 2 tbsp organic raw honey
- 2 tbsp molasses (organic)
- 2¼ cup all-purpose flour (organic)
- 1¾ cup whole wheat flour (organic)
- 2 tbsp cacao powder (organic, cocoa works too)
- 1½ tsp instant yeast
- 1½ tsp sea salt
- 3 tbsp olive oil
- Cornmeal and oats, for dusting and topping (optional)
How To Make It
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, cocoa powder, and yeast until evenly combined.
- Add the wet ingredients: Add the warm water, honey, molasses, and olive oil.
- Form the dough & knead: Mix until the ingredients are fully incorporated with your stand mixer with the dough hook attachment. Knead until smooth and elastic—8–10 minutes in your stand mixer. The dough should feel soft, slightly tacky, and spring back when pressed. If you do not have a stand mixer you can do this by hand, it will just take you a little bit longer! First, mix the dough with a dough whisk and your hands until fully incorporated. Then, knead the dough by hand for about 12–15 minutes.
- First rise: Cover with a damp towel in your mixing bowl. Let rise in a warm spot until doubled, about 1½–2 hours.
- Shape the loaves: : Punch down the dough, divide into 4 equal portions, and roll each into a tight log. To do this, roll out each piece of dough into a small rectangle, then roll it up into a log or cylinder shape and pinch the seams closed along the edge. This helps create a smooth, even loaf that rises beautifully in the oven.
- Second rise: Place logs seam-side down on a parchment-lined, cornmeal-dusted baking sheet. Cover loosely and let rise again for 40–60 minutes.
- Add toppings: Sprinkle the tops with oats and cornmeal, if desired, for a rustic finish.
- Bake: Preheat oven to 350°F. Bake loaves for 30–35 minutes, until the tops are firm and the bottoms sound hollow when tapped.
- Cool and store: Cool on a wire rack for at least 20 minutes before slicing. Store in an airtight container or bread box at room temperature.
Dietary Information
This brown bread is vegetarian and made with wholesome oils instead of butter or shortening. To make it vegan, simply swap the honey for maple syrup or agave.
Tips or Variations
- Add 1 tablespoon of espresso powder for deeper flavor.
- For a heartier texture, replace ½ cup of all-purpose flour with rolled oats.
- Freeze cooled loaves in airtight bags for up to 2 months; thaw at room temperature before serving.
- Brush the tops with a bit of melted coconut oil, butter, or ghee after baking for extra softness.
Serving Suggestions
Serve warm with a pat of butter or alongside soups, salads, or holiday roasts. It’s especially good with creamy spreads like honey butter, whipped goat cheese, or cinnamon butter.
Fun Fact
The signature dark color of this bread doesn’t come from chocolate—it’s the molasses and cocoa working together to give it that rich hue and deep, slightly sweet flavor.
FAQ
Can I make this bread ahead of time?
Yes! Bake the loaves up to 2 days in advance and store at room temperature. Rewarm in a 300°F oven for 10 minutes before serving.
Why add cocoa powder if it’s not a dessert bread?
The cocoa deepens the color and adds a subtle richness—it doesn’t make the bread taste like chocolate. Make sure it is raw, organic cacao or cocoa powder with no sweeteners or anything added.
Can I use active dry yeast instead of instant yeast?
Absolutely. Just proof it first by dissolving in the warm water with a pinch of sugar for 5–10 minutes before mixing.
How do I know when my dough has risen enough?
It should roughly double in size and feel airy when pressed gently with your finger—the indentation should slowly spring back.
Time & Yield
- Prep Time: 20 minutes
- Rise Time: 2½ hours
- Bake Time: 35 minutes
- Total Time: ~3 hours
- Yield: 4 mini loaves
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Homemade Honey Molasses Brown Bread
Description
There’s something nostalgic about that warm, dark brown bread they serve before dinner at places like The Cheesecake Factory or Outback Steakhouse. Soft, slightly sweet, and earthy with a hint of cocoa—this Wholesome Honey Molasses Brown Bread brings that same cozy flavor to your own kitchen.
Ingredients
Instructions
-
Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, cocoa powder, and yeast until evenly combined.
-
Add the wet ingredients: Add the warm water, honey, molasses, and olive oil.
-
Form the dough & knead: Mix until the ingredients are fully incorporated with your stand mixer with the dough hook attachment. Knead until smooth and elastic—8–10 minutes in your stand mixer. The dough should feel soft, slightly tacky, and spring back when pressed. If you do not have a stand mixer you can do this by hand, it will just take you a little bit longer! First, mix the dough with a dough whisk and your hands until fully incorporated. Then, knead the dough by hand for about 12–15 minutes.
-
First rise: Cover with a damp towel in your mixing bowl. Let rise in a warm spot until doubled, about 1½–2 hours.
-
Shape the loaves: : Punch down the dough, divide into 4 equal portions, and roll each into a tight log. To do this, roll out each piece of dough into a small rectangle, then roll it up into a log or cylinder shape and pinch the seams closed along the edge. This helps create a smooth, even loaf that rises beautifully in the oven.
-
Second rise: Place logs seam-side down on a parchment-lined, cornmeal-dusted baking sheet. Cover loosely and let rise again for 40–60 minutes.
-
Add toppings: Sprinkle the tops with oats and cornmeal, if desired, for a rustic finish.
-
Bake: Preheat oven to 350°F. Bake loaves for 30–35 minutes, until the tops are firm and the bottoms sound hollow when tapped.
-
Cool and store: Cool on a wire rack for at least 20 minutes before slicing. Store in an airtight container or bread box at room temperature.
Nutrition Facts
Nutrition Facts
Servings 4
Serving Size 1 entire loaf
- Amount Per Serving
- Calories 349kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 1.7g9%
- Cholesterol 879.6mg294%
- Total Carbohydrate 124.8g42%
- Dietary Fiber 9.2g37%
- Sugars 33.9g
- Protein 16.8g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
