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No-Knead Bread
Simple no-knead bread recipe
Course
bread
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Rising
12
hours
hours
Total Time
1
hour
hour
5
minutes
minutes
Servings
10
slices
Calories
138
kcal
Author
Kate @ I Heart Eating
Ingredients
3
cups
all-purpose flour
1 ½
teaspoons
salt
1/2
teaspoon
active dry yeast
1 ½
cups
lukewarm water
1
US Customary
-
Metric
Instructions
In a large mixing bowl, whisk together flour, salt, and yeast.
Add water and mix until a shaggy mixture forms.
Cover bowl with greased plastic wrap and set aside for 12 - 18 hours. Making it the night before works really well.
Heat oven to 450 F.
When the oven has reached 450 F, place a Dutch oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a very heavily floured, movable surface (silicone baking mat, cutting board). With floured hands, shape dough into a ball.
Cover with greased plastic wrap and let it sit while the pot is heating.
Remove hot pot from the oven, drop in the dough, and cover.
2
Return to oven for 30 minutes.
For a crispier loaf, uncover, and continue baking for 5-10 additional minutes.
Remove bread from oven and place on a cooling rack to cool.
For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
For crustier bread, let cool to room temperature on rack.
Video
Notes
The water should be about 80F. It should feel about like room temperature.
If your Dutch oven doesn't have a lid, you can use foil. Just be very careful when covering the pot as it will be hot.
Nutritional values are estimates.
Nutrition
Serving:
1
slice
|
Calories:
138
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Sodium:
409
mg
|
Potassium:
45
mg
|
Fiber:
1
g
|
Calcium:
7
mg
|
Iron:
1.7
mg