Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

No Knead Bread

Servings: 10

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• all purpose flour (240 g)
• spelt flour (100 g)
• salt (2.5 g)
• water (350 ml)
• active dry yeast (2.5 g)

Directions

• In a large bowl, mix 240 g (2 cups) of all purpose flour, 100 g (1 cup) of spelt flour (whole wheat works too), 5 g (1 tsp) of salt, and 2.5 g (1/2 tsp) of active dry yeast. Mix well.
• Add 350 ml (1 1/2 cups) of water gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.
• Put a bag or cloth over the bowl, and let the dough rest anywhere from 9 to 24 hours. Ideally, prepare the dough in the evening and let it rest overnight.
• Next morning:, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h.
• Add your dutch oven on the lowest oven rack and then preheat your oven to 230 °C (450 °F). Pre-heat your container for 30 minutes. (To bake without a dutch oven, I have a mini-tutorial in the recipe description above.)
• Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.
• After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used sesame seeds, but poppy seeds or quick oats would also be good. Cover with lid and place back inside oven.
• Bake for 30 minutes.
• After 30 minutes, take the lid off, and let it cook uncovered for another 7 minutes. Let cool completely before slicing.

Nutrition Data (Per Serving)