Artisan Honey Molasses Sourdough Bread
If I had to pick an absolute favorite loaf of bread to make it would be this Honey Molasses Sourdough Bread! It is so simple to make, has the most delicious flavour and turns out absolutely beautiful.
I have been making this bread for years, and 9/10 times when I ask my husband which bread he’d like for the week, he says this one! It is basically just as simple as making a plain sourdough loaf but gives you a lightly sweet, and flavourful loaf of bread. Perfect for sandwiches, on its own or toasted with jam.
To make this honey molasses sourdough bread you need a nice active sourdough starter. Mix that up with some water, honey and blackstrap molasses until combined. Then, add in your flour and salt and mix well. This bread the follows all the same instructions as my classic sourdough loaf recipe! You do a couple sets of stretch and folds, let it bulk rise, then shape and cold proof. Bake the bread straight from the fridge until dark golden and perfectly crispy on the edges.
This bread recipe is a great stale loaf to add into your rotation. It can be doubled easily, and it freezes really well. Whether you want a beautiful loaf of bread to give as a gift, or a tasty way to switch up your weekly sourdough you have to try this one!
Tips For Making Perfect Honey Molasses Sourdough Bread
- Use a strong and active sourdough starter that has been fed a 1:4:4 ratio about 8-10 hours before making the bread. This ensure your starter is very strong to get a beautiful rise on your bread.
- Because of the honey in this bread, it can ferment faster than a regular loaf, so make sure you watch the dough during bulk rise. I find it can often be done rising about an hour earlier than normal.
- With the added moisture in this bread from the honey and molasses it is very soft. You will want to let it cool COMPLETELY before slicing it or it will be very difficult and can just get squished.
Honey Molasses Sourdough Bread Ingredients
Flour– Unbleached all purpose flour or bread flour. Use whichever you typically use to make your bread.
Sourdough Starter- You want a strong and active fed sourdough starter that has reached its peak.
Honey– Use any kind of honey that you like.
Molasses– I find blackstrap molasses gives the best flavor.
Salt– Any fine salt you have will work.
The Steps
Mix the Dough
- Start by whisking together the water, starter, honey and molasses in a mixing bowl with a dough whisk or wooden spoon.
- Once mixed, add in the flour and salt and stir until combined and there are no dry spots remaining.
- Cover the dough with a tea towel and let it rest at room temperature for about 45 minutes.
- After the dough has rested, perform a set of stretch and folds or coil folds. Cover the dough with a tea towel and let rest another 30 minutes.
- Repeat this process 2 more times for a total of 3 sets of stretch and folds.
Rise & Shape
- Then, cover the dough with a damp tea towel and let it bulk rise for about 6-8 hours depending on the temperature in your house.
- After it has risen, dump it onto a clean surface and gently stretch it into a rectangle. Take the top third and fold it down into the middle. Then fold the bottom third over top into the middle so you have a log.
- Starting at one end of the log, gently roll it up into a ball.
- Using both hands, gently inch the sides of the bread to seal up the open sides. With the heel of your hand, gently push the dough away from you on the counter, then pull it back toward you (think like the shape of a candy cane). Repeat this a handful of times, to create a nice smooth top, with good surface tension.
- Finally, lightly flour a baneton and flip the dough upside down into the baneton so that the smooth side is on the bottom.
- Then you are going to stitch the bread. This is where you pinch either side of the dough and ull it into the center to create more surface tension. Do this all along the loaf of bread.
- Sprinkle a touch of flour over the dough, then cover loosely with plastic wrap and place in the refrigerator for 8-24 hours.
Bake
- When you are ready to bake the bread, preheat your over with your dutch oven inside, to 450F.
- Flip the dough out onto a sheet of parchment or a bread sling, then using a sharp knife or bread lamb, score the top.
- Lift the bread into the hot dutch oven, place the lid on and bake for 20 minutes. Then, lower the temperature to 415F, remove the lid and bake for another 20 minutes.
- Remove the bread from the oven and allow to cool completely before slicing. Enjoy!
If you give this recipe a try, leave a comment or a recipe review below!
Soft and chewy artisan sourdough bread with a hint of honey and molasses for a perfect dee flavor. * This recipe is great doubled if you want to make a couple loaves at a time. * For a pretty variation, you can roll the smooth side of the dough in oats after shaping it, before placing into the baneton. * Always wet your hands before doing your stretch and folds to prevent the dough from sticking to your hands. 
Honey Molasses Sourdough Bread
Ingredients
Instructions
Notes
