If you’ve never tried baking your own bread before, you’ll be out of excuses after you discover the no knead bread phenomenon. After reading dozens of blogs and articles about it, I decided to dive in, and I haven’t looked back. I’ve experimented with cranberry walnut bread, olive bread, lemon rosemary bread and a seeded whole grain bread, each one coming out even greater than the last. The best thing about no knead bread is that you can throw in any filling you want, with just about any mixture of flours, and it will come out perfectly.
According to Wikipedia, “No-knead bread is a method of bread baking that uses a very long rising time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.”
The best part about it is that you mix the dough and then forget about it for 24 hours. I like to put my dough together on Saturday morning, then dump it out on Sunday morning, shape it into a ball, let it rest for a few more hours, bake it, and then slice it so we have bread for the week. The crust is crisp and crunchy, and the interior of the bread is holey and light – perfection.
recipe inspired by Makin’ it with Frankie
- 2 cups warm water
- 1/2 tsp dry yeast or instant yeast
- 1 tbsp kosher salt
- 1 tbsp olive oil
- 1 heaping tbsp honey or molasses
- 2 cups whole wheat flour
- 1 cup rye flour
- 1 cup buckwheat flour
- 1 cup sunflower seeds
- 3 tbsp flax seeds
- 2 tbsp caraway seeds
Pour the warm water into a large bowl and sprinkle the yeast on top. Whisk it together until it starts to foam. Then sprinkle the kosher salt in, followed by the olive oil and honey. Whisk them all together until mixed. Using the scoop and level method, dump in the three flours. Using a wooden spoon, fold it all together until the flour is all mixed in. It won’t be very pretty, but don’t worry. Cover the bowl with saran wrap or a plastic bag and put in in a warm corner of the kitchen for 24 hours.
Pour the entire mixture into a loaf pan that has been sprayed with cooking spray or buttered and floured. Smooth out the top with a rubber spatula. Let it rest. (Alternatively you can bake it in a dutch oven lined with parchment paper. For this bread, I find it easier to slice and toast in the loaf pan shape)
Place a baking dish on the bottom rack of the oven and preheat it to 450 degrees.
When you’re ready, pour one cup of water into the baking dish on the bottom rack of the oven, and put your bread on the middle or top rack.
I like to slice it thinly and freeze it, so that it stays fresh and can be easily toasted throughout the week.
Stay tuned for the other no knead bread recipes that I made!