No Need to Knead Bread!

This easy homemade crusty No-Knead Bread recipe is incredible! It's just like the bread my Italian mother-in-law makes!! All the hard work is overnight when it slowly rises...the next day you have delicious bread is made in your Dutch oven! Perfectly crisp crust and soft on the inside. You will fall in love with this beautiful bread!

I couldn't even wait a second to let this bread cool. Instead of pretty, thin slices…I cut chunks!

Breakfast was all I was thinking of the next day. The bread was much easier to slice. It was just perfect with my cherry jam and steaming hot caffe' latte. I can't forget to mention the thick pats of butter I spread on it first.

Oh! The butter and jam...mmm!

This was Nicole's bread. She used whole wheat flour with the bread flour.

The table was just lovely by their fireplace and the Christmas tree that they left up for us to see. It was a delightful evening spent with old friends.

This bread has a crunchy crust and soft inside. My husband wasn't too thrilled that the oven was on such high heat for two hours. We don't have a gas stove. I won't make this every day…but definitely once a month because it is a bread I will be craving often.

Recipe: The Tastemakers -Pane Integrale (Whole Wheat Bread)Martha Stewart Living

No Knead Bread

2 ¼ cups unbleached bread flour, plus more for surface and hands
¾ cup whole-wheat flour (I used AP flour-I ran out of whole wheat)
1 ¼ teaspoons salt
one ¼ ounce envelope yeast -0.8 grams (recipe in Martha Stewart's magazine says ½ tsp-I measure approx 2 tsp)
1 ⅓ cups cool water (55-65 degrees F)
wheat bran, coarse cornmeal, or more flour, for dusting

Directions

1. Stir together flours, salt, and yeast in a medium bowl. Add water, and mix well using a wooden spoon or your hand until dough is wet and sticky. Cover with plastic wrap; let stand at room temperature until dough doubles in volume and the surface is dotted with bubbles (approximately 12-18 hours).

2. Transfer dough to a floured surface using a rubber spatula or a bowl scraper to scrape dough from bowl.

3. Fold dough using lightly floured hands, lifting edges toward the center. Shape dough into a loose round.

4. Generously dust a clean kitchen towel with wheat bran, cornmeal, or flour (I used cornmeal). Gently place dough on towel, seam side down. Dust the top lightly with wheat bran, cornmeal, or flour.

5. Loosely fold ends of towel over dough to cover. Let stand in a warm place until almost doubled in volume, 1-2 hours (the dough should not spring back when pressed).

6. After dough has risen for 30 minutes, preheat oven to 475 with rack in lower third of oven. Heat a covered 3 ½ quart heavy ovenproof Dutch oven (9 inches in diameter) for 30 minutes or until dough is ready. Carefully remove preheated pot from oven, and uncover. Unfold towel, and quickly but carefully invert dough into pot, seam side up.

7. Cover with lid. Bake for 30 minutes.

8. Uncover pot, and bake until bread is dark brown (mine was golden brown)but not burned, 15-20 minutes.

9. Carefully lift bread from pot using metal spatulas, and transfer to a wire rack to cool completely.

Thank you for the kind words on my last post. I appreciate your friendship and support. It means so much to me.

Thank you for stopping by today. Hope your week was full of good food and happiness! 

Some other delicious homemade bread recipes you'll love:

• Crusty No-Knead Italian Bread
• Rye Soda Bread
• Provolone Pull-Apart Bread
• No-Knead Olive Bread

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No Knead Bread

This easy homemade crusty No Knead Bread recipe is incredible! It's just like the bread my Italian mother-in-law makes!! All the hard work is overnight when it slowly rises...the next day you have delicious bread is made in your Dutch oven! Perfectly crisp crust and soft on the inside. You will fall in love with this beautiful bread!

Prep Time14 hours hrs

Cook Time45 minutes mins

Course: Bread

Cuisine: American

Keyword: Bread, yeast

Servings: 1 loaf

Author: Lora

Ingredients

• 2 ¼ cups unbleached bread flour plus more for surface and hands
• ¾ cup whole-wheat flour I used AP flour-I ran out of whole wheat
• 1 ¼ teaspoons salt
• one ¼ ounce envelope yeast -0.8 grams recipe in Martha Stewart's magazine says ½ tsp-I measure approx 2 tsp
• 1 ⅓ cups cool water 55-65 degrees F
• wheat bran coarse cornmeal, or more flour, for dusting

Instructions

• Stir together flours, salt, and yeast in a medium bowl. Add water, and mix well using a wooden spoon or your hand until dough is wet and sticky. Cover with plastic wrap; let stand at room temperature until dough doubles in volume and the surface is dotted with bubbles (approximately 12-18 hours).
• Transfer dough to a floured surface using a rubber spatula or a bowl scraper to scrape dough from bowl.
• Fold dough using lightly floured hands, lifting edges toward the center. Shape dough into a loose round.
• Generously dust a clean kitchen towel with wheat bran, cornmeal, or flour (I used cornmeal). Gently place dough on towel, seam side down. Dust the top lightly with wheat bran, cornmeal, or flour.
• Loosely fold ends of towel over dough to cover. Let stand in a warm place until almost doubled in volume, 1-2 hours (the dough should not spring back when pressed).
• After dough has risen for 30 minutes, preheat oven to 475 with rack in lower third of oven. Heat a covered 3 ½ quart heavy ovenproof Dutch oven (9 inches in diameter) for 30 minutes or until dough is ready. Carefully remove preheated pot from oven, and uncover. Unfold towel, and quickly but carefully invert dough into pot, seam side up.
• Cover with lid. Bake for 30 minutes.
• Uncover pot, and bake until bread is dark brown (mine was golden brown)but not burned, 15-20 minutes.
• Carefully lift bread from pot using metal spatulas, and transfer to a wire rack to cool completely.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

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