Make the sponge: by hand, combine the whole wheat flour, ¾ teaspoon yeast, molasses, and water in the bowl of your mixer.
1¼ cup 150 grams whole wheat flour, 2 tablespoons unsweetened cocoa powder or instant coffee, ¾ teaspoons instant yeast, 2 tablespoons molasses, 1 cup lukewarm water
Sprinkle the bread flour, ¾ teaspoon yeast, and butter or oil on top of the sponge.
2½ cup 300 grams bread flour, ¾ teaspoon instant yeast, 1 tablespoon butter or vegetable oil
Cover with plastic wrap and let it sit for 1 to 4 hours until the sponge is bubbling through the top layer.
Mix in the mixer on low speed or by hand. When it starts to come together, move to the hook. It should be slightly sticky – add a sprinkle of more water or flour a bit at a time as needed.
Add the salt and then mix on medium low speed for 8 minutes.
1 teaspoon salt
Cover the mixing bowl again with plastic wrap, put it in a cozy, warm place, and let molasses bread dough rise until doubled.
Butter or oil a 9 by 5 loaf pan (I use butter because I find it’s easier to get the baked loaf to release). Shape into a loaf (see link below) and let rise in its happy place until the bread has risen about an inch over the side of the pan.
Preheat the oven to 375°F
Bake your sweet brown bread for 30 minutes, until the internal temp is 195℉ and a thump on the bottom of the loaf gives a hollow sound.