Molasses No Knead Bread

top down look at no knead bread in red dutch oven lined with parchment paper on a marble board. cutting board and jam are next to the dutch oven.

5 from 8 votes

This easy No Knead Bread recipe is made with just 5 ingredients and requires hardly any hands on time. It's our favorite dutch oven bread for sandwiches, toast, or to serve alongside a bowl of soup. Hearty and delicious with a subtle sweetness thanks to the molasses and honey, this is a bread recipe you'll find yourself making again and again.

Course bread

Cuisine American

Keyword dutch oven bread, no knead bread, no knead bread recipe

Prep Time 15

Cook Time 35

Rise Time 14

Servings

Calories 477kcal

Author Trish - Mom On Timeout

Ingredients

4 ½ cups all-purpose flour spooned and leveled
1 ¾ cup water at room temperature
3 tablespoons honey pasteurized (agave or real maple syrup can be substituted)
2 tablespoons molasses
1 teaspoon salt
¾ teaspoon instant yeast

Instructions

Combine the all-purpose flour, water, honey, molasses, salt, and instant yeast in a large bowl and stir until it comes together as a sticky dough.
4 ½ cups all-purpose flour, 1 ¾ cup water, 3 tablespoons honey, 2 tablespoons molasses, 1 teaspoon salt, ¾ teaspoon instant yeast
Stir an additional ten strokes with a spoon to create a little bit of movement and air in the bread.
Cover the bowl in plastic wrap and set out at room temperature to rise for 12 to 18 hours or until the surface of the dough becomes bubbly and the bottom of the dough becomes stringy. The overnight rise allows for the dough to ferment and accounts for the taste created in the dough.
Set a large piece of parchment paper out on the counter. Sprinkle flour on top of parchment paper.
Turn the dough out of the bowl onto the floured parchment paper. Gently fold the dough over twice on itself using lightly floured fingers or a spoon. The dough will be sticky so do the best you can.
Lift parchment paper by the edges and place dough and parchment paper in a large bowl.
Cover the dough with a kitchen towel and let rise for another 2 hours. Dough will be done rising when it has doubled in size and is springy.
Thirty minutes before the two hours is up, place a Dutch oven into the oven and heat the oven to 450°F.
Once the two hours are complete, carefully remove the Dutch oven out of the oven. Carefully place the dough and parchment paper into the hot dutch oven.
Lightly score the top of the dough with a very sharp knife.
Cover with the dutch oven lid and place back in the oven to bake for 25 to 30 minutes. Remove the lid of the Dutch oven and bake for another 10 to 15 minutes or until the top of the bread turns golden brown.
Let the bread cool at least 5 minutes before cutting and serving either warm or cool.

Notes

Storage Information:

This no knead bread recipe should be stored in an airtight container or plastic bag at room temperature for 2 to 3 days. It can then be transferred, tightly wrapped, to the refrigerator.

Freezer: Bread should be wrapped in plastic wrap, then wrapped in foil and finally placed in an airtight container or freezer safe ziplog bag for up to 6 months.

Nutrition