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[Sourdough] Dark Molasses & Honey Bread

[Sourdough] Dark Molassses & Honey Bread

5 from 7 votes
Prep Time 10 minutes
Cook Time 50 minutes
Rising Time 1 day
Total Time 1 day 1 hour
Servings 2 loaves


  • 200 grams sourdough starter recently fed & bubbly
  • 180 grams (1/2 cup) blackstrap molasses
  • 180 grams (1/2 cup) honey
  • 240 grams (1 cup) brewed coffee
  • 240 grams (1 cup) water
  • 400 grams dark rye flour
  • 400 grams whole wheat flour
  • 100 grams all-purpose flour
  • 10 grams (about 1 1/2 teaspoons) salt
  • 25 grams (1/4 cup) rolled oats


  • Combine the sourdough starter, molasses, honey, coffee, and water in a large bowl or lidded container. Add the flours and salt, and mix until it forms a thick, sticky dough. Cover the container loosely with its lid, plastic wrap or a damp kitchen towel, and allow it to rise at room temperature for approximately 12-24 hours (depending on ambient temperature and culture vigor), until roughly doubled in size.
  • When you're ready to bake, prepare a surface for working with the dough by lightly dusting it with all-purpose or whole-wheat flour. Preheat oven to 400 If you have a baking stone, place it on the middle rack. Even though the next steps take some time, start the preheat now anyway; give the oven plenty of time to get the stone really hot.
  • To shape the dough, begin by evenly dividing the dough into two halves. Pick up each piece, dust the dough with a handful of all-purpose flour and use your hands to shape it into a ball, creating gentle surface tension by stretching each of the four sides of the dough down to the bottom of the ball (the "gluten coat" technique). Shape the dough-ball by patting the dough into an approximately 1.5" thick rectangle, folding/pressing one edge to the center, rolling the rest of the way, tucking under each of the two ends, and pinching the seam.
  • Place the shaped loaves on a piece of floured parchment paper placed on a large cutting board (or pizza peel, or other sturdy, rimless platter). If you won't be using a baking stone, place the parchment onto a large sheet pan instead. Brush the loaves lightly with water, and sprinkle with oats. Cover loosely with plastic wrap and rise in a warm place for about 30-45 minutes, until the loaves have begun to plump.
  • Use a sharp knife to score the proofed bread, slicing into each loaf with 2-3 shallow cuts (approximately 0.5" deptat a 45 degree angle. Open the oven and carefully slide the loaves along with their parchment liner onto the baking stone (or transfer the sheet pan). Bake the loaves for about 40-50 minutes until they are deeply browned; doneness can be tested by knocking the loaves bottoms to listen for a hollow sound, or measuring an internal temperature of at least 190 Let the loaves cool on a wire rack, and wait until they are fully cool before slicing or storing in any kind of container; paper bags recommended for storage.