Updated: Feb 22
This no knead bread is easy peasy to put together. Mix all the ingredients the night before or in the morning. Let it set and let the magic happen. This is a yeasted loaf that isn't a lot of work. But tastes great! The only equipment you need is a dutch oven for baking, or you can use a pizza stone and a roaster lid.
I also like to add 1/3 wholegrain in as well. Since this is a longer resting period feel free to add as much wholegrain as you'd like (the longer the rest the better the bran gets re-hydrated)
-3 cups all-purpose Red Fife flour (make sure to fluff so it's not compacted) or sub 1 C Red Fife wholegrain flour
- 2 tsp kosher salt
-1/2 tsp dry yeast (active dry works best, but use whatever you have)
1 Cup lukewarm water add a tsp at a time if more is needed.
In a large bowl, stir together the flour, salt and yeast.
Add the water and stir until the mixture forms a shaggy dough (you may need to add a little flour, but don't add too much. You want a very loose dough)
Cover the bowl tightly with plastic wrap. Let the dough sit at room temperature (not drafty) for 8-24 hours. The dough will bubble and rise.
Preheat your oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.
While the Dutch oven is preheating, turn the dough onto a well-floured surface and with floured hands or bench scraper form the dough into a ball. Cover the dough loosely with a dish towel or plastic wrap and let rest for 30 min.
After the 30 minutes are up, carefully place the dough on a sheet of parchment paper and place gently in the Dutch oven. Place the lid on the Dutch oven and bake for 30 minutes covered. After 30 minutes carefully take the lid off and continue to bake uncovered for 10-15 minutes. Keep an eye on it and bake until desired doneness.
Remove the bread from the Dutch oven and let cool for at least an hour or two (you don't want gummy bread, or slice right away you rebel )
Feel free to add other additions such as sharp cheddar and jalapenos. The ideas are limitless. Fold in the dough in the final shaping before baking.
Slice and enjoy!