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Dark Brown Dinner Bread

This moist dark brown baguette loaf is perfect to serve at dinner alongside slices of  white french baguette. 

  • 1 1/2 tablespoons yeast
  • 1 cup warm water
  • 3 tablespoons honey
  • 3 tablespoons softened butter
  • 3 tablespoons molasses
  • 2 tablespoons unsweetened cocoa powder
  • 1 egg
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 - 2 cups white flour
  • 1 beaten egg (for egg wash)
  1. In a large mixing bowl, combine yeast, water and honey.  Allow to rest for 10 minutes to proof yeast.
  2. Add in remaining ingredients except flours.  Beat well to combine.  
  3. Add whole wheat flour and mix with a dough hook if using a mixer.  Add enough white flour to make a soft dough that comes away from the sides.  Knead with mixer about 8 minutes or knead by hand on a floured counter. about 10 minutes or until smooth and elastic.  Add sprinkles of flour as needed to keep from sticking to the counter. 
  4. Turn dough into a large bowl and cover with plastic wrap and allow to rise in a warm place until double in bulk.  This will take at least an hour, maybe more because the dough is heavy.
  5. Divide dough in half and roll each piece into a long narrow rectangle keeping in mind the length of your baking sheet.  Roll up long side first to make a long cylinder shape and repeat with remaining piece of dough.
  6. Place both breads on a greased cookie sheet and slice crosswise along the top with a sharp knife to create design.
  7. Preheat oven to 375 F.
  8. Allow to rise until doubled and then brush on beaten egg and bake about 20 minutes or until the crust is deep brown.  


  1. Mmm! I'll be giving this a try. Hope it's as tasty as Pauline's :)

    1. Kathie, that makes me smile to think you call it Pauline's bread. Thank you.

  2. This looks and sounds delicious. Baking bread this time of year is just the right thing to do - there's nothing quite like fresh baked bread. Hitting print!

    1. Enjoy it Rosella! We sure do. We have a storm rolling in tonight, everyone should be baking bread tonight. =)

  3. Have you ever tasted the molasses bread at the Cheesecake Factory? I am wondering and hoping that this tastes similar.

    1. Lorrie, I have, we love that bread and we think this one does taste similar. That was my goal. Theirs might be a bit sweeter yet but you can adjust that to your preference.

  4. Yum! What brand of molasses do you use? Thanks for your reply, I'd like to make it. Ellie

    1. I would be curious to know if you use fancy, blackstrap or cooking molasses. I looked up the difference and I'm still not sure, what I would choose.

  5. Thank you. I bake my own bread all the time but love a new bread recipe to try. It looks delicious! Thank you. Yes, this is definitely the weather for baking.

  6. This is great! Lots of compliments on it. I have made it a couple times. I don't think its ever doubled in size when rising but doesn't seem to matter. I have to cook it about 10 min longer in my oven.


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