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.
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Some other delicious homemade bread recipes you'll love:
No Knead Bread
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.
I've been making the no-knead bread for about 4 or 5 years now and LOVE IT. I was never a bread baker before but now I totally am. I've tried so many variations on my way to making a whole wheat loaf (secret is gluten flour) and blogged about it along the way. Also fun to throw in olives or nuts.
home made bread is something beyond this world....the fresh aroma and the fresh taste nothing beats it! i love this recipe !
This looks oh-my-goodness delicious. And the no knead part - I'm all there. Totally making this for the hubs.
Wonderful NY photos! Looks like the kids and grownups all had fun.
Love that photo of your hand shaping the bread! Just beautiful.
I've made this a few times before and love it! Who knew you could make bread like this? The last time I made it I didn't heat my pan for 30 minutes - just long enough for the oven to heat up and it turned out fine.
Sounds like you had a wonderful time in NYC. Your bread looks wonderful. I love that there is no kneading involved. That is the one thing I never like about making bread. I will definitely make this. I think the kids might have another snow day this week, according to the weather forecast. So this will be a great treat for me to make then:)
I LOVE homemade bread! Yours looks so delicious! I have been baking lots of flat breads these days and will definitely try your recipe too! Thanks for sharing Bella! 🙂
Lovely! I actually enjoy kneading bread at times... But, I'm sure this would be a nice change from time to time. I'm definitely going to give it a try!
Yum!
This sounds like an amazing night with friends! This bread does sound simple & delish - must try. How fun was that snowball fight!
It's so much easier when you don't have to knead bread yet can get fabulous results. Great recipe!
There is nothing better than the aroma of baked bread. No-knead bread is a fantastic way to go! Have you checked out Zoe Francois' book "Healthy Bread in 5 minutes a Day"? It's one of my favorites.
lovely better than any dessert to me!
Looks amazing! I make the same bread and it's changed my life!
I tried this recipe for the first time a few weeks back...isn't it marvelous?? I love the addition of whole wheat flour...I will make your version next. It looks beautiful 🙂
Hi Lora,
I just hopped to your blog just to find such a easy bread.Looks perfectly baked and a wonderful crust.My husband loves home baked bread for sandwiches.I still dont own a dutch oven so will have to buy that first.So glad to follow you.
The best part about this bread of course is the no kneading, but also that my bff just bought me a dutch oven and I'm thrilled to get to do this amazing bread in it. So excited, thanks for sharing!
What a lovely loaf. It looks delicious.
Homemade bread is the best! I don't have a dutch oven though so I'll have to wait to try this one out.
Just in time for my bread craving. Perfect for weekend baking.
Looks like we were both in our kitchens making bread. This sounds and looks amazing. I have no willpower over fresh bread. I would pull my infused olive oils out and dip until I was in a food coma. Yummy!