No knead bread recipe
Makes 10 servings
- 1 ½ cups whole wheat flour*
- 1 ½ cups bread flour or all-purpose flour
- ¼ tsp. active dry yeast
- 1 tsp. salt
- 1 ½ cups lukewarm water (120-130 degrees Fahrenheit)
In a large bowl, mix together the flour, yeast and salt. Add the water, mixing together with flour mixture until completely combined into your dough.
Next, cover the dough in the bowl tightly with plastic wrap such as saran wrap. Let this dough sit on the countertop for three hours at room temperature.
When the three hours are up, the dough will appear puffy and dotted with bubbles. You will need a Dutch oven to bake your bread. Place your Dutch oven, with the lid on, in the middle rack of the oven and turn the oven on to 450 degrees Fahrenheit.
While the oven is preheating, transfer the dough to a well-floured surface (you can use the same flour you used for the dough). Using a scraper or your well-floured hands, fold dough over 10-12 times and shape into a rough ball. Place on a sheet of parchment paper and cover with a towel on the countertop. Let stand on counter top for about 35 minutes.
When oven reaches 450° use oven gloves to carefully remove the lid and lift the parchment paper with dough and place gently into the hot pot. Cover and bake for 30 minutes. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.
When done, remove from pot and cool on wire rack for a couple of hours before slicing.
*Note: Test recipe used Wheat Montana Farms & Bakery, Prairie Gold Premium 100% White Whole Wheat Flour.
Nutrition analysis per serving: 160 calories, 0.5 g fat, 5g protein, 34g carbohydrate, 2 g fiber, 230 mg sodium