This No-Knead Bread Recipe is Unbelievably Easy and Delicious

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor and probiotics.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar fat profile.

butter

🥗Healthier: margarine

💰Cheaper: coconut oil

Margarine can reduce saturated fat.

Mix together 480 grams of bread flour, 9 grams of kosher salt, and 2 grams of instant yeast in a mixing bowl.

Add 360 grams of room temperature water and mix until a shaggy dough forms using your hands.

Cover the bowl with Saran Wrap and let it rise overnight for about 14 hours.

After 14 hours, stretch and fold the dough over itself using a wet hand to strengthen it, then cover and let it rise for another 1 to 2 hours.

Generously flour a cutting board and gently tip the dough out onto it.

Sprinkle more flour on top of the dough and fold each side inward to shape it into a round loaf.

Crumple a piece of parchment paper into a ball and flatten it out to prevent it from rolling back up.

Place the shaped dough on the parchment paper and cover it while preheating the oven.

Preheat the oven to 450°F (232°C) along with the Dutch oven inside.

Once preheated, score the top of the dough with a serrated knife and carefully place it into the hot Dutch oven.

Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens