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Molasses No Knead Bread

A simple no-knead molasses bread with a deep, slightly sweet flavor and a crisp crust.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 5 servings

Ingredients

  • 4 1/2 cups all-purpose flour spooned and leveled
  • 1 3/4 cup water room temperature
  • 3 tablespoons honey pasteurized (agave or real maple syrup can be substituted)
  • 2 tablespoons molasses
  • 1 teaspoon salt
  • 3/4 teaspoon instant yeast

Instructions

  • In a large bowl, combine the all-purpose flour, water, honey, molasses, salt, and instant yeast; stir until a sticky, shaggy dough forms.
  • Stir the dough about ten more strokes with the spoon to introduce a little air.
  • Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, until the surface is bubbly and the dough looks aerated.
  • When ready, lay a large piece of parchment paper on the counter and dust it lightly with flour.
  • Turn the sticky dough out onto the floured parchment; with lightly floured fingers or a spoon, fold it over itself twice to form a loose round.
  • Lift the parchment edges to place the dough (on the parchment) into a large bowl, cover with a kitchen towel, and let rise another 2 hours until doubled and springy.
  • About 30 minutes before the second rise is done, place a Dutch oven with its lid in the oven and preheat to 450°F (232°C).
  • Carefully remove the hot Dutch oven from the oven, lift the parchment with the dough, and place both into the pot.
  • Lightly score the top of the dough with a sharp knife, cover with the lid, and bake for 25 to 30 minutes.
  • Remove the lid and bake an additional 10 to 15 minutes until the crust is golden brown.
  • Transfer the bread to a rack and let cool at least 5 minutes before slicing.

Equipment

  • large mixing bowl
  • wooden spoon or spatula
  • plastic wrap or kitchen towel
  • Parchment Paper
  • Dutch oven (or heavy ovenproof pot) with lid
  • sharp knife or lame
  • Measuring cups and spoons

Notes

  • Do not add extra flour while folding; a sticky dough is normal.
  • Rise times vary with room temperature.
  • Use parchment to make transferring the dough easy and safe.
  • Preheating the Dutch oven ensures a crisp crust.
  • Allow bread to cool slightly before cutting to avoid crushing the crumb.