Artisan Bread No-Knead Recipe | Einkorn Wheat Vs. Modern Wheat | For Gluten Intolerant?

Combine 1 cup all-purpose flour and 2 cups whole wheat flour in a mixing bowl.

Add 1 teaspoon of salt and 1/4 teaspoon of instant dry yeast to the flour mixture.

Mix in 1 cup of very hot water (between 105-110 degrees) until a sticky dough forms.

Optionally, add 1 tablespoon of extra virgin olive oil and mix.

Cover the bowl with cling film and a towel, then set it in a warm place for about 4 hours to rise.

After 4 hours, turn the dough out onto a floured surface and fold it over on itself a few times without kneading.

Place the dough on a piece of parchment paper and put it back in the bowl, covering it with a towel for a short second rise.

Preheat the oven to 400 degrees and place the Dutch oven inside to heat up.

After the second rise, carefully remove the hot Dutch oven from the oven, place the dough inside, and cover with the lid.

Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes without the lid.

Remove the bread from the oven and let it cool before cutting into it.

Equipment Needed

Spice Level:

Dietary

Allergens