Rye Molasses Sourdough Bread

Rye Molasses Sourdough Bread is a rich and flavorful loaf combining the earthy, slightly tangy characteristics of coarse Rye flour, with the deep sweetness of molasses, and the complex flavors of a Sourdough starter. Furthermore, this bread has a dense, chewy texture, often with a dark brown crumb due to the molasses, and a thick, crisp crust typical of Sourdough.

Rye Molasses Sourdough Bread Ingredients

• Active Sourdough Starter
• Brewed Coffee, Room Temperature
• Warm Water
• Organic Espresso Powder
• Pink Salt
• Cacoa Powder
• Brer Rabbit Molasses
• Coarse Rye Flour
• Sunrise Heritage White Flour

Crafting the Rye Molasses Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Bread.
   • Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5.
   • Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5.
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
   • Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
4. Next, place the dough into a lightly oiled or Banneton bowl.
   • Note: In the picture below, I have my dough in a plastic tub, because I was bulk rising a few other doughs in there.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Streching, Folding, and Rising the Rye Molasses Sourdough Bread

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
   • Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf.
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Scoring the Rye Molasses Sourdough Bread

1. First, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Rye Molasses Sourdough Bread onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Rye Molasses Sourdough Bread

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored bread into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Rye Molasses Sourdough Bread for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake it for 20 minutes.
7. Then, once it is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Rye Molasses Sourdough Bread is ready to enjoy!

Slicing and Serving the Rye Molasses Sourdough Bread

Once the Rye Molasses Sourdough Bread has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cutting that in half and then individual slices. Finally, serve with Apple Butter, softened butter, honey, jam, or used as a vehicle on a delicious festive Autumn sandwich or charcuterie board.

Storing the Rye Molasses Sourdough Bread

To store, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

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Rye Molasses Sourdough Bread

Yield: 1 Large Loaf or 2 Medium Sized Loaves

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 6 hours 50 minutes

Rye Molasses Sourdough Bread is a rich and flavorful loaf combining the earthy, slightly tangy characteristics of coarse Rye flour, with the deep sweetness of molasses, and the complex flavors of a Sourdough starter. Furthermore, this bread has a dense, chewy texture, often with a dark brown crumb due to the molasses, and a thick, crisp crust typical of Sourdough.

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Ingredients

• 1 c. Active Sourdough Starter
• 3/4 - 1 c. Brewed Coffee, Room Temperature
• 1 c. Warm Water
• 1 tsp. Organic Espresso Powder
• 2 tsp. Pink Salt
• 1 tbsp. Cacoa Powder
• 1 tbsp. Brer Rabbit Molasses
• 1 c. Coarse Rye Flour
• 2 1/2 - 3 c. Sunrise Heritage White Flour

Instructions

Creating the Rye Molasses Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Bread. (Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5. Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5).
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
4. Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
5. Next, place the dough into a lightly oiled or Banneton bowl. (Note: In the picture below, I have my dough in a plastic tub, because I was bulk-rising a few other doughs in there).
6. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Rising, Stretching, and Folding

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour. (Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf).
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Scoring the Rye Molasses Sourdough Bread

1. First, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Rye Molasses Sourdough Bread onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Rye Molasses Sourdough Bread

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored bread into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Rye Molasses Sourdough Bread for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake it for 20 minutes.
7. Then, once it is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Rye Molasses Sourdough Bread is ready to enjoy!

Slicing and Serving the Rye Molasses Sourdough Bread

Once the Rye Molasses Sourdough Bread has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cutting that in half and then individual slices. Finally, serve with Apple Butter, softened butter, honey, jam, or used as a vehicle on a delicious festive Autumn sandwich or charcuterie board.

Notes

Storing the Rye Molasses Sourdough Bread Leftovers

To store, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 201mgCarbohydrates: 47gFiber: 2gSugar: 11gProtein: 5g