Honey Molasses “Outback” Loaf

(With honey cinnamon butter)

Honey Molasses “Outback” Loaf 

Feed your starter a 1:5:5 ratio night before mixing your dough. In a clean jar add 20 grams ripe starter, 100 bread flour, 100 grams filtered water. Allow to proof overnight. 

The next morning add to your bowl:

650 g filtered water (78 degrees)

200 g starter (made night before)

Combine.

Add:

750 g bread flour (if your dough appears very wet add 25 grams more after combining all ingredients )

200 g whole wheat flour

25 g cocoa  

30 g avocado oil

100 g molasses 

150 g raw honey

20 g salt

1/2 teaspoon cinnamon

1 teaspoon vanilla

Combine all your ingredients in the bowl. Cover and allow to rest 30 minutes, then perform a set of pulls and folds. Repeat 3-4 times. Cover and allow to bulk ferment at 78 degrees, and watch for dough to expand 100% in volume. (This is easiest to do by using a clear straight edge container.) My dough at 78 degrees takes between 8-9 hours. 

After dough has doubled, refrigerate overnight in the bowl without deflating dough. 

The next morning spray your loaf pans. Set aside. Dump your dough out on floured surface and shape into two large loaves or six mini loaves. I like to cut and weigh my dough, then stretch each lump of dough into a rectangle. Fold one third over the center from top, and repeat from the bottom. Fold your ends towards the center, and flip over. Place smooth side up into pan. Cover with a shower cap or plastic and allow to proof at room temperature. Once dough is peaking over the edge of your loaf tin, your loaf is ready to bake.

Preheat your oven to 400 F. While oven is heating, beat 1 egg white with a few drops of oil in a bowl and brush on top of loaves. Sprinkle tops with rolled oats. 

 Bake at 400 F for 30 minutes for mini loaves, if baking larger loaves bake 45-50 minutes. Internal temperature should read 205-210 F. Allow to cool completely before cutting and serving. 

While loaves are cooling, make your whipped butter.

Cinnamon Honey Butter

In a bowl add:

1/2 cup salted butter, room temperature 

1/4 cup raw honey 

1/2 teaspoons cinnamon 

2 Tablespoons powdered sugar (optional)

Beat with hand mixer or stand mixer on high till light and fluffy. Transfer to glass jar and use at room temperature. Enjoy!

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