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Homemade Molasses No Knead Bread photo

Molasses No Knead Bread

This Molasses No Knead Bread is simple and delicious! Just mix, let it rise, and bake for a crusty loaf full of flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups all-purpose flour spooned and leveled
  • 1 cup water room temperature
  • 3 tablespoons honey pasteurized or substitute with agave/maple syrup
  • 2 tablespoons molasses for flavor and color
  • 1 teaspoon salt essential for flavor enhancement
  • 1 teaspoon instant yeast helps the bread rise

Equipment

  • Large mixing bowl
  • Wooden spoon or spatula
  • Plastic Wrap or Kitchen Towel
  • Dutch oven or baking pot with lid
  • Cooling rack

Method
 

Instructions
  1. In a large mixing bowl, whisk together the 4 cups of all-purpose flour, 1 teaspoon of instant yeast, and 1 teaspoon of salt until evenly distributed.
  2. In a separate bowl, mix together the 1 cup of room temperature water, 3 tablespoons of honey, and 2 tablespoons of molasses. Stir until well combined.
  3. Pour the wet mixture into the bowl of dry ingredients. Using a wooden spoon or spatula, mix until no dry bits remain. The dough will be sticky.
  4. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.
  5. After the rise, lightly flour a work surface and turn the dough out. With floured hands, gently shape it into a ball.
  6. Place the dough seam-side down on a piece of parchment paper. Cover it with a towel and let it rest for another 1 to 2 hours, or until it has puffed up slightly.
  7. About 30 minutes before baking, preheat your oven to 450°F (232°C). Place your Dutch oven or baking pot (with the lid) inside to heat up.
  8. Once the oven is hot, carefully remove the pot. Lift the parchment paper with the dough and place it into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes, until the bread is golden brown.
  9. Remove the bread from the pot and let it cool on a cooling rack for at least 30 minutes before slicing.

Notes

  • Measure your flour accurately to prevent dense bread.
  • Adjust flour or water based on humidity for best dough consistency.
  • This bread can be stored at room temperature for up to three days.
  • Freeze slices for up to three months for quick treats.
  • Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor.