Thanks for the recipe and great videos! This makes delicious bread. When making it I realized that if you measure the 1/4 of oil and after adding it use the same measuring cup to add the molasses there is no sticky mess in the cup. The oil coated measuring cup helps the molasses slide into the mixing bowl.
Absolutely we do put molasses on our bread as Well; we are originally from the Maritime provinces in Canada.We currently live in BC Canada but we never lose our traditional way of using molasses wherever we can.
This looks like wonderful bread! I can't wait to make some. My Dad told me that when he was little, they would have sorghum molasses and butter on their biscuits. I thought it was weird, but then he'd put a slice of tomato on slices of cake my Mom would make and said it cut the down on it's sweetness. Hmm.. I've never tried it and never will. But your bread looks like something I must make. Thank you so much! Have a great day! 😋🤎🍞
Kevin, Bless you for cooking and sharing your recipes. That's a beautiful, hearty loaf of bread! Have you ever tried adding vital wheat gluten to your whole grain doughs? I sometimes add 2-4 teaspoons to whole wheat, rye, Pumpernickel bread, etc. It doesn't effect the taste, just gives it a lighter texture. Your channel is amazing and addictive. Surely, I'm not alone in neglecting my own kitchen to watch you bake and clean in yours...😉
I made this last Saturday ☺️☺️ delicious....I ate it for breakfast every day slathered with something.. It's all gone now. Making another one tomorrow, along with a loaf of white bread 🍞. Thanks again for the tutorial.
Kevin, I love your videos, they have helped me with my bread making SO much. I am loving baking, with all your little tips. And it’s fun and satisfying. So glad I found you!!
Lol! That hot pad means you've gotten some amazing recipies made in that kitchen! It's a a mark of success lol don't fret! Thanks for this! I'm making them as we speak, waiting for them to rise.
This is definitely going on to my bread baking rotation. The basic white bread is already there. And yes Kevin, I too am a carb freak as well. Thanks for the wonderful recipes and videos. Also can you bring us a recipe for RYE bread. Thanks again 😊😊
U are so smoothe in ur preparation for this whole wheat molasses bread 🍞 .the bread was as beautiful 😍 and flawless just as ur smile 😃 I got up and went straight to the kitchen and gave it a try it is proofing at the time of texting u will let u know how it turned out.
This would be an amazing survival bread recipe. W hole wheat berries last for thirty years or more if you store them correctly. You just have tomill them as needed. Honey is another food substance that lasts forever. Moasses and maple syrup don't seem to bo bad iether. Then, you have the powdered milk. Powdered milk doesn't go sour and will also last years. While you hand knead, a company is charging hundreds of dollars for a bmachine specificlly machine specifically for whole wheat bread. Thanks for posting.
Great videos! Love the plastic wrap. Molasses on toast? Nope, biscuits, you bet! In the southeast, you can buy cane syrup made from sugar cane. If you're lucky to find homemade, the consistency varies by how long the cane juice is cooked. Dark and thick, just like molasses. Fan of yours, have buns rising as I speak. :)
Thank you for the recipe. Its really so ironic how so many people have taken up bread baking during this bizarre lockdown folly. As you mentioned other than the necessity for bread it's proven to be therapudic. By the way😋 we also used to have molasses ie: treacle on our bread, toast, scones or English muffins ..... Exceptionally yummy. 🏴🇿🇦
I’m giving this a try today. Bought some dried goats milk also during pandemic- could not find just milk- so I’ll use that and stick to your recipe for the rest! Cheers
@@kevinleejacobs1364 The goats milk powder was interesting, a bit grassy and sourlike (1/4 c)- I liked it - the bread crumb came out just the the video, like magic, Im planning to bake another!
Hi Kevin, thank you ❤💕for sharing your bread recipe, it looks delicious, I'm looking forward to making it. Your skin always looks flawless, what's your secret? I also wanted to know where did you buy your big bowls?
I made this yesterday and it didn't turn out well. I used whole wheat flour at opted for the 400 grams according your website along with 2 1/2 tsp yeast according to the website (video said 2 t). My dough was very sticky. I did slam it on the counter several times and it would get sticky again. The dough didn't rise above the pan. It took an hour for it to reach the internal temp of 190. Husband said it tasted bitter. Any suggestions before I try again?
I loveb this one really . I want to bake it in my microwave, so pls guide me by giving information about temperature and time for baking in convection mode.
I've made this several times and it's my go to for whole wheat bread! I'm still experimenting with the amount of flour because the fine ground whole wheat flour I'm using at 165g/cup weighs quite a bit more than yours. 3 1/2 cups gets me closer to 575 grams than 400 which you listed on your website. Do you think should I go by weight or cups? Thanks again for all the great recipes!
Hi Jeff - Since the bread is working out for you (yay!), my only advice is to keep doing whatever you have been doing in terms of measuring the flour. As yeast doughs go, this one is very forgiving!
how would this work if we were to use a pullman loaf pan, anyone know the adjustments? I haven't seen this flour under the Bobs Red Mill brand yet... I am a Bob fan more than a KA one
@@kevinleejacobs1364 I made it with the buttermilk powder and it was wonderful. I would have attached pictures but guess am not able to here. It was delicious out of the oven and just as much so toasted. Thank you!
Am half way thru, what seemsclike an ordeal😆 plucked up courage to do the bread, it is proofing, but it seems like your wheat flour is smoother, mine's grainy...However let u know.....proof of the pudding in the eating!!!
Kevin I have to hand it to you, I would not be able to cut that bread without having a sniff of it 😋🤭 sorry I know it's not very dignified. I just would not be able to resist 🤣🤭🤭🤭
I have learned so much from you! Thank you for taking the time to teach a beginning baker. You are an artist and mentor.
Thanks for the recipe and great videos! This makes delicious bread. When making it I realized that if you measure the 1/4 of oil and after adding it use the same measuring cup to add the molasses there is no sticky mess in the cup. The oil coated measuring cup helps the molasses slide into the mixing bowl.
This bread is going to become a staple in my pantry; made another batch last night. It’s real delicious, and moist; thanks again for sharing
Gosh you're a cool cat!! Is that why you look and act so calm!!!!
Absolutely we do put molasses on our bread as Well; we are originally from the Maritime provinces in Canada.We currently live in BC Canada but we never lose our traditional way of using molasses wherever we can.
Thanks for showing us how to knead and shape the bread and all the other tips.
This looks like wonderful bread! I can't wait to make some. My Dad told me that when he was little, they would have sorghum molasses and butter on their biscuits. I thought it was weird, but then he'd put a slice of tomato on slices of cake my Mom would make and said it cut the down on it's sweetness. Hmm.. I've never tried it and never will. But your bread looks like something I must make. Thank you so much! Have a great day! 😋🤎🍞
Kevin, Bless you for cooking and sharing your recipes. That's a beautiful, hearty loaf of bread!
Have you ever tried adding vital wheat gluten to your whole grain doughs? I sometimes add 2-4 teaspoons to whole wheat, rye, Pumpernickel bread, etc. It doesn't effect the taste, just gives it a lighter texture.
Your channel is amazing and addictive. Surely, I'm not alone in neglecting my own kitchen to watch you bake and clean in yours...😉
This looks so yummy, I love molasses bread,
I made this last Saturday ☺️☺️ delicious....I ate it for breakfast every day slathered with something..
It's all gone now.
Making another one tomorrow, along with a loaf of white bread 🍞.
Thanks again for the tutorial.
So glad this bread worked out for you!
Just discovered your channel. Love watching you. Going through all your shows.
You are too kind. Thank you!
Kevin, I love your videos, they have helped me with my bread making SO much. I am loving baking, with all your little tips. And it’s fun and satisfying. So glad I found you!!
Thank you so much for this recipe; bread turned out beautifully
Emotional support butter! 😹 We need Binky Breaks when things are in the oven. 😉💗
Loved this recipie!
Molasses on a buttered biscuit! Yum!
Love to watch your shows I'm making the white bread today thanks.
Looks heavenly. Fall decorating tomorrow. Great time to make a loaf of bread. Still hot in Spokane, however morning's are great.
Just watching you with the butter hmmm! I would need way more than that and definitely a great scoop of Lyles black treacle oooh yummy
molasses on bread is a staple in Nova Scotia. so is frying small pieced of raw dough on the stove. for the kids.
This looks delicious! I'll be making some this week, thanks.
Lol! That hot pad means you've gotten some amazing recipies made in that kitchen! It's a a mark of success lol don't fret! Thanks for this! I'm making them as we speak, waiting for them to rise.
Thank you for sharing. Keven l also have powder milk. I really love your homemade recipes. It's helped us alot
Looks very good, I’m going to try it!!
This is definitely going on to my bread baking rotation.
The basic white bread is already there.
And yes Kevin, I too am a carb freak as well.
Thanks for the wonderful recipes and videos.
Also can you bring us a recipe for RYE bread.
Thanks again 😊😊
Never made a whole wheat, but I will try this one with regular whole wheat.
Beautiful loaf!
U are so smoothe in ur preparation for this whole wheat molasses bread 🍞 .the bread was as beautiful 😍 and flawless just as ur smile 😃 I got up and went straight to the kitchen and gave it a try it is proofing at the time of texting u will let u know how it turned out.
I hope the bread was a success for you!
@@kevinleejacobs1364 HI Kevin Lee Jacob's, yes 🙌 👏 😀 it came out fine the seniors loved it ♥️ ❤️ 😀 😊 👍 💖
I've had my first taste of this type of bread it's different
This would be an amazing survival bread recipe. W hole wheat berries last for thirty years or more if you store them correctly. You just have tomill them as needed. Honey is another food substance that lasts forever. Moasses and maple syrup don't seem to bo bad iether. Then, you have the powdered milk. Powdered milk doesn't go sour and will also last years. While you hand knead, a company is charging hundreds of dollars for a bmachine specificlly machine specifically for whole wheat bread. Thanks for posting.
Thank u so much Kelvin for sharing this recipe i
My pleasure 😊
Great videos! Love the plastic wrap. Molasses on toast? Nope, biscuits, you bet! In the southeast, you can buy cane syrup made from sugar cane. If you're lucky to find homemade, the consistency varies by how long the cane juice is cooked. Dark and thick, just like molasses.
Fan of yours, have buns rising as I speak. :)
..you give me a great idea Kevin,,thank you,,I will go to buy a non fat dry milk,,❤🙌
Thank you for the recipe. Its really so ironic how so many people have taken up bread baking during this bizarre lockdown folly. As you mentioned other than the necessity for bread it's proven to be therapudic. By the way😋 we also used to have molasses ie: treacle on our bread, toast, scones or English muffins ..... Exceptionally yummy. 🏴🇿🇦
take a stick of butter and run it over the top when it comes out the oven keeps top soft
Delicious cant wait to make this!
I’m giving this a try today. Bought some dried goats milk also during pandemic- could not find just milk- so I’ll use that and stick to your recipe for the rest! Cheers
Hi Erik - You must let me know how the goat milk worked out for this bread. I'm a big fan of the stuff.
@@kevinleejacobs1364
The goats milk powder was interesting, a bit grassy and sourlike (1/4 c)- I liked it - the bread crumb came out just the the video, like magic, Im planning to bake another!
I'm so glad!
Hi Kevin Your breads are wonderful ad your so correct bread without SALT IS A YUK!!! FORGIVE ME BUT SO TRUE viewers Listen it's YUK, Arlene
Love this recipe and emotional support butter!
Hi Kevin, thank you ❤💕for sharing your bread recipe, it looks delicious, I'm looking forward to making it. Your skin always looks flawless, what's your secret? I also wanted to know where did you buy your big bowls?
Thank you for the skin-compliment. The big bowls I use for bread-making came from thrift stores!
I made this yesterday and it didn't turn out well. I used whole wheat flour at opted for the 400 grams according your website along with 2 1/2 tsp yeast according to the website (video said 2 t). My dough was very sticky. I did slam it on the counter several times and it would get sticky again. The dough didn't rise above the pan. It took an hour for it to reach the internal temp of 190. Husband said it tasted bitter. Any suggestions before I try again?
I loveb this one really . I want to bake it in my microwave, so pls guide me by giving information about temperature and time for baking in convection mode.
My best guess for your convection oven: 325°F for 30 minutes. Hope the bread works out for you!
Can I use coconut sugar in place of molasses, and if so, what measurement?
I love soup. Looking foreword to your soup recipe! Kevin, if I freeze the squash, will it keep for 4 months?
Yes!
Can you please give the whole wheat flour measurement in grams? Or the size of the cup? Is it 240 ml cup or 250ml cup? Thanks
Do you make a single loaf of porridge bread?
I've made this several times and it's my go to for whole wheat bread! I'm still experimenting with the amount of flour because the fine ground whole wheat flour I'm using at 165g/cup weighs quite a bit more than yours. 3 1/2 cups gets me closer to 575 grams than 400 which you listed on your website. Do you think should I go by weight or cups? Thanks again for all the great recipes!
Hi Jeff - Since the bread is working out for you (yay!), my only advice is to keep doing whatever you have been doing in terms of measuring the flour. As yeast doughs go, this one is very forgiving!
All the carbs that you eat, how do you stay so slim?
how would this work if we were to use a pullman loaf pan, anyone know the adjustments? I haven't seen this flour under the Bobs Red Mill brand yet... I am a Bob fan more than a KA one
what size is your loaf pan and where did you buy it from? need one that is oven safe up to 400degree or above.
Loaf pan is 8x4 inches. I purchased two such pans (stainless steel) from Amazon. Hope you enjoy the bread!
I see I some of your bread recipes you use milk or heated milk could i iuse INSTANT yeast and MILK POWDER
just wondering if i can substitute dry milk with regular milk, and if so how many cups? thank you :)
Hi koko - Dry milk solids are important if you want a soft crumb. But the bread will still be good even if you omit the dry milk!
I try to day to make a thet bread,,because I have molasses,..in the night ow is so hot here in ca,I cook on night..lol
Where do you get the digital thermometer?
Do you think I can substitute buttermilk powder for the nonfat milk powder? This looks delicious!
Hi Rita - I think buttermilk powder will work out just fine. Let me know how the bread turns out for you!
@@kevinleejacobs1364 I made it with the buttermilk powder and it was wonderful. I would have attached pictures but guess am not able to here. It was delicious out of the oven and just as much so toasted. Thank you!
How do you make your vanilla?
Hi Carolyn - Vanilla extract recipe is on my website here: www.agardenforthehouse.com/homemade-vanilla-extract/
Am half way thru, what seemsclike an ordeal😆 plucked up courage to do the bread, it is proofing, but it seems like your wheat flour is smoother, mine's grainy...However let u know.....proof of the pudding in the eating!!!
Kevin I have to hand it to you, I would not be able to cut that bread without having a sniff of it 😋🤭 sorry I know it's not very dignified. I just would not be able to resist 🤣🤭🤭🤭
Thank you Kevin for sharing your recipe of the bread you are awesome
Going to try, prrof of puddin in the eatin! Hmmm somewhat hazy about your measurements, anyways will report back!😝🙃
I wish I were your neighbor. I would try my best not to be a pest!!