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No-Knead Whole Wheat Molasses Bread recipe

Batter breads are simple to prepare becausethey aren’t shaped, instead the dough is placed in a baking panto rise and then baked. This recipe simplifies the process onestep further by eliminating the floured board and sticky handsassociated with kneading dough.

Recipe: No-Knead Whole WheatMolasses Bread

1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons
1 1/4 cups warm water, 105°F to 115°F (40°C ot 45°C)
2 cups whole wheat flour
2 tablespoons molasses
2 tablespoons vegetable shortening
2 teaspoons salt
1 cup all-purpose flour
1 teaspoon butter or margarine, melted

  • Dissolve yeast in warm water in a largebowl. Add whole wheat flour, molasses, shortening and salt. Beaton low speed, scraping bowl constantly, for 30 seconds.
  • Increase speed to medium and beat for2 minutes, scraping sides of bowl occasionally. Add all-purposeflour, stirring until smooth. Scrape batter from sides of bowl.Cover and let rise in a warm place until almost double, 40 to45 minutes.
  • Beat with a wooden spoon about 25 times.Smooth and pat into a greased loaf pan. Cover and let rise againuntil double, about 40 minutes.
  • Preheat oven to 375°F (190°C).
  • Place loaf in oven and bake for 45 to50 minutes.
  • Brush top with butter; remove from panand cool on a wire rack.

    Makes 1 loaf.


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  • Comments

    1 Comment


    I still have yet to try my hand at no-knead bread! This seriously looks so amazing I think I m gonna have to give it a try! Love love that it s whole wheat! Hi Ceara, I love your recipes. I have a question regarding this recipe. Can I use bread machine yeast or rapid raise instead the active dry yeast? Thanks

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