No-knead molasses seed bread

This has been our go-to bread throughout the coronavirus lockdown, because it only uses 1/4 tsp of yeast per loaf – gotta conserve that yeast!

We have made a bunch of no-knead bread, which is bread with a long rise time that allows the rise to develop the gluten in the bread. It’s a wet dough, so cooking it up in a dutch oven or French oven creates a lovely crisp crust because of the steam trapped in by the lid.

(Although no-knead bread is thought to be a very modern invention, there are written versions dating back to the 18th century! This recipe is not one of them. However, we might try one in the future. If you want an 18th century bread recipe, try Louisbourg Soldier Bread).

This makes one loaf, and is modified from Taste of Home.

Ingredients

1 cup whole wheat flour
3.5 + 0.5 cups bread flour
1/4 tsp yeast
1 tsp salt
1/2 cup mixed seeds (pumpkin, sesame, flax, sunflower, etc.)
1/2 dried cranberries (optional)
2 1/4 cups cold water
2 tbsp blackstrap molasses

Instructions

Mix together whole wheat flour, 3.5 cups of bread flour, yeast, salt and seeds (and cranberries, if using). 

Add water and molasses. Mix well. Let sit for 12-18 hours at room temperature. 

Mix in another 1/2 cup of flour (knead in briefly). Form into a loaf and set on top of a parchment sling in a bowl. Cover and let sit 2 hours. 

Before the end of the 2 hours (about 20 minutes before), set a dutch oven or French oven with a close-fitting lid into a 425F oven. 

Once dutch oven is heated, open lid and set bread dough inside on the parchment. Place lid back on. 

Bake with lid on for 20-22 minutes, then remove lid and bake for another 20-22 minutes. Allow the dutch oven to cool slightly, and remove bread to cooling rack. 

The Verdict

We’ve made this many, many times (so many that I know the recipe by heart now). It’s really great. Hearty and flavourful. I especially like it with pumpkin seeds and cranberries.

Try this one and tell us how it goes!