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Sourdough Molasses Bread
A softly sweet, deeply colored loaf with molasses, honey, whole wheat, and a touch of cocoa-mixed in one bowl and strengthened with one simple fold.
- Total time
- About 9 hr
- Yield
- 1 loaf
- Starter
- Recently fed starter
- Heat
- 375°F / 191°C
Ingredients
Starter & Sweeteners
- 1/4 cup sourdough starter (fed within 24 hours)
- 3/4 cup water
- 1 Tbsp brown sugar
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp molasses
- 2 Tbsp unsalted butter, melted
Flour & Salt
- 1 1/4 cups bread flour
- 1 cup whole-wheat flour
- 1 Tbsp unsweetened cocoa powder
- 1 tsp salt
- As needed flour, for the work surface
- As needed nonstick spray or neutral oil, for the pan
Method
Mix the Dough20-minute rest
- Stir the sourdough starter and water together in a large bowl until well combined.
- Add the brown sugar, honey, and molasses; mix thoroughly.
- Pour in the melted butter and mix until evenly incorporated.
- Add both flours, the cocoa powder, and salt directly over the wet mixture. Mix with a fork, then bring the dough together by hand.
- Knead in the bowl for about 2 minutes, until evenly combined with no dry flour remaining.
- Leave the dough uncovered at room temperature for 20 minutes.
Fold & Bulk RiseAbout 6 hours
- Perform one set of stretch and folds, pulling and folding all four sides over the center. The dough should gather into a smoother ball.
- Cover the bowl and rise at room temperature for about 6 hours, until noticeably puffy. The dough may not fully double.
Shape & Final RiseAbout 2 hours
- Grease a standard loaf pan. Lightly flour the work surface and turn out the dough.
- Shape into a loaf and place seam-side down in the prepared pan.
- Cover and rise for about 2 hours, until the loaf looks puffy.
Bake & CoolAbout 30 minutes
- During the final rise, preheat the oven to 375°F.
- Bake for about 30 minutes, until browned and the center registers around 200°F. Oven times may vary.
- Remove from the pan and cool on a wire rack. Serve warm, or cool completely for cleaner slices.
Helpful Notes
My saved note:
Everyday Bread - Recently fed starter
Sourdough Molasses Bread
A softly sweet, deeply colored loaf with molasses, honey, whole wheat, and a touch of cocoa-mixed in one bowl and strengthened with one simple fold.
- Total time
- About 9 hr
- Hands-on
- About 20 min
- Yield
- 1 loaf
- Starter
- Recently fed starter
- Difficulty
- Intermediate
- Heat
- 375°F / 191°C
- Pan or vessel
- Standard loaf pan
Gather first
Ingredients
Ingredients
Starter & Sweeteners
- 1/4 cup sourdough starter (fed within 24 hours)
- 3/4 cup water
- 1 Tbsp brown sugar
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp molasses
- 2 Tbsp unsalted butter, melted
Flour & Salt
- 1 1/4 cups bread flour
- 1 cup whole-wheat flour
- 1 Tbsp unsweetened cocoa powder
- 1 tsp salt
- As needed flour, for the work surface
- As needed nonstick spray or neutral oil, for the pan
Method
Step by step
Part 1
Mix the Dough
- Stir the sourdough starter and water together in a large bowl until well combined.
- Add the brown sugar, honey, and molasses; mix thoroughly.
- Pour in the melted butter and mix until evenly incorporated.
- Add both flours, the cocoa powder, and salt directly over the wet mixture. Mix with a fork, then bring the dough together by hand.
- Knead in the bowl for about 2 minutes, until evenly combined with no dry flour remaining.
- Leave the dough uncovered at room temperature for 20 minutes.
Part 2
Fold & Bulk Rise
- Perform one set of stretch and folds, pulling and folding all four sides over the center. The dough should gather into a smoother ball.
- Cover the bowl and rise at room temperature for about 6 hours, until noticeably puffy. The dough may not fully double.
Part 3
Shape & Final Rise
- Grease a standard loaf pan. Lightly flour the work surface and turn out the dough.
- Shape into a loaf and place seam-side down in the prepared pan.
- Cover and rise for about 2 hours, until the loaf looks puffy.
Part 4
Bake & Cool
- During the final rise, preheat the oven to 375°F.
- Bake for about 30 minutes, until browned and the center registers around 200°F. Oven times may vary.
- Remove from the pan and cool on a wire rack. Serve warm, or cool completely for cleaner slices.
Part 5
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Browned; center around 200°F / 93°C
Storage
Cool completely before slicing; keep airtight at room temperature for up to 3 days or freeze individual slices.
Reheat or serve
Toast slices or refresh the loaf at 350°F / 177°C until warmed through.
Keep Baking
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