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 plus more for sprinkling
- ½ Tablespoon kosher salt plus more for sprinkling on top
- 1½ teaspoons olive oil approximately, enough to oil the pan and brush the top of the bread
- 1 teaspoon fresh rosemary chopped, for garnish, optional
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 in flour to keep dough from sticking. Place your hands on the top of the dough and cup from top of dough to the bottom, 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 brush the top of the bread with olive oil. Using a sharp knife or lame, 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!
**You can also line the Dutch oven with parchment paper or use a parchment liner. The texture of the crust will change slightly but will still be delicious.
Nutrition
Calories: 118 | Carbohydrates: 24g | Protein: 4g | Sodium: 220mg | Potassium: 78mg | Fiber: 2g | Calcium: 9mg | Iron: 1.4mg