How to make no knead bread
No knead bread is easy to make and requires little time.
Minimal Ingredients: Only flour, water, and salt are required, making it an ideal option for preparing healthy homemade bread without the extra additives often found in store-bought varieties.
No Kneading: Mix the dough briefly and let it rise to develop gluten on its own.
Long Rising Time: 12-18 hours of rising improves flavor and texture with little effort.
Simple Mixing: Just stir the ingredients together, perfect for beginners.
Flexible Schedule: You can mix dough one day and bake it the next.
Basic Tools Needed: Only a bowl, spoon, and Dutch oven are required.
In short, no knead bread makes baking straightforward and fun for everyone. Start the day or night before baking.
No Knead Bread
Ingredients:
3 cups white whole wheat flour
1 ½ teaspoons salt
½ teaspoon instant yeast
1 ½ cups warm water (about 110°F)
Instructions:
Step 1: Mix Ingredients
In a large mixing bowl, combine the white whole wheat flour, salt, and instant yeast. Stir the dry ingredients together until well blended. Gradually add the warm water, mixing with a wooden spoon or spatula until a shaggy dough forms. The dough will be wet and sticky.
Step 2: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12 to 18 hours. The dough is ready when it looks bubbly and has doubled in size.
Step 3: Shape the Dough
After the first rise, generously flour your work surface and turn the dough out onto it. With floured hands, fold the dough over itself a few times to shape it into a rounded loaf. Be gentle to maintain the air bubbles in the dough.
Step 4: Second Rise
Place the shaped dough on a piece of parchment paper. Cover it with a kitchen towel and let it rise for another 1 to 2 hours, until it has puffed up again.
Step 5: Preheat Oven
About 30 minutes before baking, preheat your oven to 450°F. Place a Dutch oven (with the lid) inside the oven to heat up.
Step 6: Bake the Bread
Once the oven is hot, carefully remove the Dutch oven. Lift the parchment paper with the dough and place it into the hot pot. Cover with the lid and bake for 30 minutes.
Step 7: Finish Baking
After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 8: Cool
Remove the bread from the Dutch oven and let it cool on a wire rack. Allow it to cool completely before slicing for the best texture.
ABOUT “white” whole wheat
White whole wheat is a type of flour made from a specific variety of hard white wheat. Unlike traditional whole wheat flour, which is milled from red wheat, white whole wheat flour has a lighter color and a milder flavor. This is due to the white wheat variety being less bitter than red wheat, making it more appealing to those who prefer a subtler taste.
Nutritionally, white whole wheat flour retains the bran, germ, and endosperm of the wheat kernel, offering the same health benefits as regular whole wheat flour. It is rich in dietary fiber, vitamins, and minerals, making it a nutritious choice for baking and cooking.
White whole wheat can be used in many recipes, such as bread, pancakes, and muffins, providing a healthier alternative to all-purpose flour while still delivering a desirable texture in baked goods.