No-Knead Bread Recipe
User Reviews
5
No-Knead Bread Recipe
Description
The No-Knead Bread Recipe combines warm water and a small quantity of instant yeast with steel-cut oats and flax meal, which contribute texture and nutrition. The dough is completed with all-purpose flour and salt, mixed until sticky and wet. This dough requires a long rise at room temperature or refrigerated for up to 24 hours, allowing natural fermentation and gluten development without kneading.
After the extended rise, the dough is shaped on a floured surface into one large boule or two baguettes. Surface flour prevents sticking, and additional flour may top the dough. Covered with a kitchen towel, it rests again briefly before baking. The baking can be done in a Dutch oven or loaf pan, and baking at 400°F yields a golden crust and tender interior.
This method yields a rustic bread with a slightly chewy crust and open crumb. The inclusion of steel-cut oats and flax meal gives the bread additional texture and a nutty flavor. The minimal yeast and long fermentation create subtle sour notes and depth, distinguishing it from quick breads.
Mix-ins can be added by rolling out the dough and folding to incorporate ingredients evenly. This flexibility makes the recipe adaptable to personal tastes. Cooling before slicing ensures the bread slices well without crumbling.
Ingredients
- 2 ¼ cups water 500 ml, (might need a little more, warm
- ¼ teaspoon instant yeast it's just a little since there is a long rise
- ¼ cup steel-cut oats use whole
- ¼ cup flax meal golden or dark, ground
- 4 cups all-purpose flour Italian 00 flour, or Kamut flour, 500 grams, organic
- 2 teaspoons salt
Instructions
- In a large mixing bowl dissolve the yeast in the warm water.
- Add the steel-cut oats and the flax meal and mix well (I use a fork to mix). Add flour and salt to the mix and incorporate well. Mix with a wooden spoon or dough hook for about 2-3 minutes.
- The dough will be sticky and slightly wet. If it seems dry, you may need to add a little more water.
- Cover the bowl with saran wrap and let it rise on the kitchen counter for at least 8-12 hours. The dough will double in size. You can leave it in the refrigerator for up to 24 hours. If you do the long refrigerator rise, set it on the counter and let it come to room temperature for 2 hours before proceeding to step 5.
- After the first rise, transfer the sticky dough to a floured surface and shape it into one large boule or two baguette-shaped logs. Transfer onto floured parchment paper. Sprinkle with additional flour on top. Cover with a kitchen towel. If using mix-ins, see *notes. Also, see the **notes if you bake the bread in a single loaf pan without a lid.
- Let rise again for 50-60 min (on the parchment paper covered with a towel).
- With a sharp knife, score the dough with two longitudinal cuts for each baguette OR two scores on top of the large round boule.
- Preheat oven to 450 F. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) in the oven as it preheats.
- When the oven is preheated to 450 F, take out the Dutch oven and place the baguettes or the large boule inside (with parchment paper). Place back in the oven to bake for 33 minutes with the lid ON. After 33 minutes, check if the top of the bread is golden brown. If you like darker brown, remove the lid and cook for 6-10 minutes.
- Put the bread on a cooling rack and let it cool completely. Or, take a slice while still warm and enjoy.
Notes
- To add mix-ins, divide dough, roll into a rectangle, sprinkle toppings, fold over multiple times, then shape into baguettes before proceeding with the final rise and bake.
- If using a traditional loaf pan, preheat oven to 400°F and bake the dough directly in the pan after the final rise until golden brown, about 30-40 minutes.
- For a gluten-free variation, substitute all-purpose flour with Cup4Cup gluten-free flour.
- Allow bread to cool fully before slicing to avoid a gummy texture and to maintain shape.
- Consider using well-floured parchment or a "bread box" to store dough and simplify the baking process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 390mg | 16% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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