Tag: molasses

oat and molasses bread


Left with the rest of the jar of molasses that Real Foods kindly sent me to try, I decided to give this recipe a go. It meant I had to dig my American cup measures out for the first time in ages, and if I want to make it again, I’l translate the recipe into metric measures.

I used all the 350g of flour – about 2 parts strong white, 1 part wholemeal and 1 part rye. And I wrestled a bit with the molasses as it is, by its very nature, extremely sticky. So it stuck to the spoons I used to get it out of the jar, and it stuck to the cup measure, and it stuck to the spoons again. And the dough was, as you might have anticipated, exceeding sticky too.

molasses and oat bread in progress

When I put it to do its first rise, I thought that it wasn’t going to do anything much, but I put the bowl on a sunny windowsill, and it looked as though it was ready to invade Poland after a couple of hours (comparatively speaking). And knocking it back made me all sticky again (I did the first mix in the KitchenAid with the dough hook).

But it rose and made a lovely loaf. Bit like a soft pumpernickel. Very sweet, though.

Note to self (and you, should you give it a try); flouring the baking tray wasn’t enough; next time I’ll use baking parchment.

This was one of the things I made on a busy baking Sunday (no point in wasting a hot oven!); more to follow.

home made baked beans

Real Foods molasses


Real Foods very kindly sent me a jar of molasses to review. We do buy various things from them online, but haven’t bought this before, so we were very pleased to get to try it.

I wasn’t quite sure what to do with it, to be honest, but I had a rummage round the web and found inspiration. Since I’ve been diagnosed diabetic, I’ve cut my sugar down a lot, and now find a lot of foods far too sweet. So – home made baked beans!

Into the slow cooker went 500g of dried haricot beans and plenty of water, and I left them in there for about six hours (having switched it on first, of course). The next day, I drained them – reserving the cooking liquid.

Then, in the bottom of the slow cooker, I put about 200g of bacon lardons, and put the beans on top. Then I mixed up three tablespoons of molasses, one of dark brown sugar, two teaspoons of Dijon mustard and a little salt . If you try this at home, beware – it’s incredibly sticky! Next time, I might warm it a little. I poured this over the beans, put another 50g of bacon or so on top, and enough of the reserved cooking liquor to cover, and then about another 2cms worth.

Then we switched it on, and went for a nice long walk over the Humber Bridge. I left them cooking for about six hours, then switched it off and let it stand. Next morning, they looked a bit sloppy, so I decanted them into a big cast iron pot, and left them to bubble slowly without a lid. We ate them with sausages, and they were exceeding nice, although I think they lacked … something. Possibly some herbs, or a squeeze of tomato puree. But we shall be making them again, because they were *so* much nicer than supermarket beans. And I have lots to go in the freezer!

Home made baked beans for lunch.

So thanks to Real Foods for the chance to try this. Next up, I shall using the molasses to have a bash at some Finnish bread, and I think it might work very well in gingerbread too.