No-Knead Whole Wheat Molasses Bread with Sesame Seeds
A hearty, dense whole wheat bread sweetened with molasses and honey that requires no kneading. The sticky dough is simply mixed and turned into a loaf pan, making it perfect for beginner bakers. Wheat germ adds nutty flavor and nutrition while sesame seeds provide a delicate crunch on top. The molasses creates a rich, slightly sweet flavor that pairs beautifully with butter or jam, ideal for breakfast or afternoon tea.
Ingredients
- 4 teaspoons dry yeast
- ⅝ cup water, lukewarm
- 2 teaspoons honey
- 5 cups whole wheat flour
- 3 tablespoons molasses
- 1 tablespoon salt
- ⅓ cup wheat germ
- 1 ⅓ cups water, lukewarm
- 1 teaspoon butter, for greasing
- 1 teaspoon sesame seeds
Instructions
- 1
Preheat oven to 250 degrees F
- 2
Sprinkle yeast over lukewarm water and add honey, let proof
- 3
Warm flour in oven for about 20 minutes
- 4
Combine molasses and lukewarm water, add to yeast mixture
- 5
Stir mixture into the warmed flour
- 6
Add salt, wheat germ, and remaining lukewarm water to form sticky dough
- 7
Butter loaf pan and turn dough into pan without kneading
- 8
Sprinkle sesame seeds over top
- 9
Let rise until about 1/3 larger, 45-60 minutes
- 10
Preheat oven to 375 degrees F
- 11
Bake for 50 minutes until crust is brown
- 12
Cool in pan for 10 minutes, then remove and cool completely on rack
Tips
The dough will be quite sticky - this is normal and creates the bread's tender texture.
Warming the flour helps activate the yeast and creates better rise in whole wheat bread.
Let the bread cool completely before slicing to prevent crumbling and ensure clean cuts.
Good to Know
Store wrapped at room temperature for 3-4 days or freeze for up to 3 months
Can be made 1-2 days ahead, wrap well to maintain moisture
Serve sliced with butter, jam, or toasted for breakfast
Common Mistakes
Don't skip warming the flour to ensure proper yeast activation with whole wheat
Resist adding more flour to reduce stickiness as it will make the bread dense
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use all-purpose flour instead?
Yes, but reduce liquid slightly as all-purpose flour absorbs less water than whole wheat. The texture will be lighter.
What if my yeast doesn't foam when proofing?
The yeast may be expired or the water too hot. Start over with fresh yeast and lukewarm water.
How long does this bread keep?
Wrapped properly, it stays fresh for 3-4 days at room temperature or can be frozen for up to 3 months.