No-Knead Bread
If you love bread but don't like kneading dough, then this No-Knead Bread is perfect for you! The dough comes together in minutes. The crust is super crunchy, and the inside is perfectly soft and moist. A recipe you will find yourself making over and over.
Equipment
Ingredients
- 500 g Whole wheat flour
- 500 ml Wasser
- ½ tsp Instant dry yeast
- 1½ tsp Salt
- 50 g Sunflower seeds
- 70 g Pecans chopped
- 70 g Cranberries
Instructions
- Add the flour, yeast, salt, sunflower seeds, chopped pecans, and cranberries to a large bowl and stir to combine.
- Pour in the water and mix with a wooden spoon until everything is well incorporated.
- Cover the bowl with a bowl cover or a wet kitchen towel.
- Let the dough sit at room temperature for 18-24 hours.
- After 18-24h, take the bowl with the risen dough and scrape down the sides. The dough will "deflate," but that's ok. Next, carefully fold the sites up with your hands or a scraper to make a nice, round loaf. This is a wet and sticky dough and not as workable as other kneaded bread doughs.
- Drop the dough onto parchment paper and place it (with the parchment paper) back in the bowl (I usually clean my bowl before putting it back in).
- Cover up and let rest for another hour.
- Preheat the oven to 482°F or 250°C and place the Dutch oven pan with the lid inside while it's preheating. You need a hot pan for the dough.
- Carefully remove the hot baking dish from the oven, take off the lid and gently place the risen dough with the parchment paper into it.
- Cover and bake for 30 minutes.
- After 30 minutes, lower the oven temperature to 392°F or 200°C and remove the lid from the dutch oven.
- Bake for another 30 minutes or until the loaf is golden brown.
- Remove the loaf from the baking dish and let it cool on a rack before you cut into it.
Notes
If you don't like nuts or are allergic to them, just leave them out or replace them with a nut or seed of your preference.