Since my bread baking website has hundreds of milk bread recipes on it already, I am going to continue to focus on dairy free breads for a little bit longer. Many people have given up dairy products for diet and health reasons. In my household, it was recently discovered that my youngest child has both milk and egg allergies and we have had to eliminate both items from our diet.

This molasses wheat bread recipe is a traditional bread recipe with the only exception being that it uses alternative milk products. It also contains no eggs, making it safe for both vegans and for people who can’t eat eggs.

See Also

5 Great Beginner Yeast Bread Recipes

Amish Milk Bread

Great Banana Bread Recipes

Ingredients

• 1 cup water, room temperature
• 1 Tbsp or 2 pkg (1/2 oz) active dry yeast
• 1 cup cashew or almond milk, room temperature
• 1/4 cup molasses
• 3 tsp sea salt
• 3 Tbsp coconut oil or canola oil
• 2-1/2 cups whole wheat flour
• 2-1/2 cups bread or all-purpose flour, about
•  

• Prep Time: 150 minutes
• Cook Time: 50 minutes

• Total Time: 200 minutes
• Yield: 2 loaves

Preparation

In a large bowl, add water and yeast. Stir until the yeast is dissolved and then let stand for about 2 minutes. Next, add the almond or cashew milk, molasses, sea salt, and coconut oil. Stir until the molasses and salt is dissolved. The salt does not kill the yeast. It “retards” or slows down the growth of yeast and brings out the flavor in the bread. Mix in all of the whole wheat flour. Slowly add in the white flour until the dough becomes too difficult to mix with a spoon.

Turn it out onto a floured surface and begin kneading the dough. If the dough still feels sticky, sprinkle about 2 tablespoons of flour onto the dough and knead it in. Continue to add flour, as needed, until the dough is smooth and firm. Grease a large bowl with shortening. Put the dough into the bowl and then flip the dough over so that the dough top is also lightly greased. Cover the bowl with a clean kitchen towel and set to rise in a warm, draft free area for 45 minutes or until doubled in size.

After the dough is finished with its first rise, punch down the dough inside the bowl and turn out onto a lightly floured surface. Knead the dough until all the bubbles are out, about 5 minutes. Divide the dough in half and shape each half into a loaf. Grease two 8x4-inch bread pans with shortening. Lightly coat the bread pans with cornmeal. This is to help the bread release from the pans after being baked. If you don’t have cornmeal on hand, simply grease the pans and skip the cornmeal. Place the shaped loaves into the pans, cover with the clean kitchen cloth, and let rise a second time in a warm, draft free area for 45 minutes or until doubled.

Bake the loaves at 350 degrees F for 50 minutes or until the tops are golden brown and the breads sound hollow when you tap on the top. Remove from oven and turn out the loaves onto a cooling rack. Allow them to cool completely before storing or freezing.

You can easily freeze bread for toast or sandwiches. First allow the bread to cool completely. Slice the loaf as you would for sandwiches. Place all the slices in the bag, close it, and set it in the freezer. To use, take out the slices you need to make sandwiches and allow them to thaw on the kitchen counter or lightly toast the slices. Make your sandwiches as you normally would.