No Knead Bread
This homemade no knead bread recipe is quick, easy and so delicious!
Servings: 16 servings
Calories: 118
Ingredients
- 1 package active dry yeast 2¼ teaspoons
- 2 cups water lukewarm
- 2 cups whole wheat flour
- 2⅓ cups all purpose flour
- ½ Tablespoon kosher salt plus more for sprinkling on top
- olive oil
- fresh rosemary chopped, for garnish
Instructions
- To a large mixing bowl, add yeast and water.
- Add 1 cup flour and salt, then mix until well combined. Continue to add 1 cup flour at a time, incorporating after each addition.
- Cover loosely with plastic wrap and let rise for 1 hour (or until about doubled in size).
- Oil the bottom of Dutch oven (or a 10 or 12 inch cast iron pan).
- Generously sprinkle top of dough with flour. Lightly rub hands, from top to bottom of the dough, in flour to help keep the dough from sticking. Pick up the dough and shape into a rough disk as you transfer it to the Dutch oven.
- Cover Dutch oven with a kitchen towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 400°F.
- After 30 minutes, using a pastry brush or silicon brush, lightly cover the top of the bread with olive oil. Using a sharp knife, cut an X into the dough. Sprinkle the top with salt and rosemary.
- Bake for 35-40 minutes until the top is a golden brown. It should reach an internal temperature of 200℉ (or more).
Notes
- Replace whole wheat flour with all-purpose flour if you prefer. It's delicious both ways!
Nutrition
Calories: 118 | Carbohydrates: 24g | Protein: 4g | Sodium: 220mg | Potassium: 78mg | Fiber: 2g | Calcium: 9mg | Iron: 1.4mg