no knead bread

1 loaf — 60 minutes

No knead bread is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.

This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 5 g of gluten flour to help it rise.

The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!

We sometimes add spices to the dough, like chili and garlic, or we make a more hearty bread by adding pumpkin seeds or sunflower seeds. Experiment with it!

Baking without a dutch oven

If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with 15 ml (1 tbsp) olive oil, and sprinkle the inside of the pan with some cornmeal (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.

Sourdough version

To make sourdough no-knead bread, replace the commercial yeast with a little less than 170 g (3/4 cup) of healthy, well-fed sourdough starter. Give the dough an extra long rise and then transfer the proofed dough into a hot cast-iron pot with a lid

bread preparation

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