Heinemann’s served a sweet soft German brown bread very much like this recipe by The Food Nanny at https://www.thefoodnanny.com/german-brown-bread/ .
- 3/4 c. warm water (105-115 degrees)
- 1 1/4 t. active dry yeast
- 1 t. sugar
- 2 t. honey
- 1/4 c. molasses
- 2 t. cocoa powder
- 1 1/2 c. All Purpose Flour
- 1/2 c. whole wheat flour
- 1/2 t. coarse salt
- 1 1/2 t. olive oil
Pour the warm water in a small bowl and add the yeast and sugar. Stir and set about 10 min. In a medium size bowl combine the honey, molasses, cocoa, flours, salt and oil, then add the yeast/sugar mix and stir. Turn the dough out onto a counter and form into a ball. If it is too sticky add just a bit of flour.
Put a few drops of olive oil into a small bowl, spread it around and place the dough in the bowl. Cover with plastic that has been sprayed with cooking oil. Let dough rise until double, about one hour. Form the dough into a loaf. Spray the bread pan generously with cooking oil. Place dough in the greased pan.
Let rise until double, 30-45 min. and bake at 350 degrees 25 to 30 min. Check the bread by dumping it out just barley and tapping the underneath to see if it sounds hollow. Do not over bake. Cool on a cooling rack.