🍞 Fresh‑Milled Hard Red Wheat & All‑Purpose Sweet Brown Bread (Steakhouse‑Style Mini Loaves)
These sweet, steakhouse‑style brown bread loaves are made with a cozy blend of fresh‑milled hard white wheat and all‑purpose flour for the perfect balance of hearty flavor and soft, tender texture. Rich molasses, honey, and cocoa give each loaf its signature color and warmth, making them ideal for holiday dinners, fall baking, or everyday homestead meals. Shaped into eight small loaves and baked on a sheet pan, they rise beautifully and bake evenly. Spread with butter, serve alongside soup, or tuck into a festive bread basket; these little loaves bring comfort and sweetness to any table.
Ingredients
Scale
- 1 1/2 cups warm water
- 1 tbsp yeast
- 1 tbsp sugar
- 1 tsp salt
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 egg
- 2 tbsp molasses
- 270g hard white wheat berries (fresh‑milled)
- 3 cups all‑purpose flour
- 2 tbsp cocoa powder
Instructions
- Mill 270g hard white wheat berries on a fine setting and set aside.
- In a large bowl, stir together warm water, yeast, sugar, and salt. Let sit 5–10 minutes until foamy.
- Add honey, brown sugar, egg, molasses, and cocoa powder. Whisk until smooth.
- Stir in the fresh‑milled flour. The dough will be sticky — that’s exactly what you want.
- Add the all‑purpose flour and knead until the dough becomes cohesive and elastic. Knead by hand for 8–10 minutes, or use a stand mixer if preferred.
- Cover the bowl and let the dough rise for about 1 hour, or until doubled.
- Turn the dough out onto a lightly floured surface. Divide into 8 equal pieces and shape each into a small loaf. Place on a parchment‑lined baking sheet.
- Let the loaves rise until puffy and slightly domed — about ¾–1 inch taller than their original shape.
- Bake at 350°F for 20–25 minutes. Check for doneness with an instant‑read thermometer; look for 200°F.
- Cool on a rack for at least 20 minutes before slicing.