How to Make Brown Bread Without Kneading (Slow Food, 6 hours, No-Knead Bread)

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

Irish stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout maintains flavor without alcohol.

Mix 300 g of plain flour with 300 g of whole wheat flour in a large bowl.

Add 2 tbsp sugar, 1 tbsp yeast, and 1.5 tsp salt to the flour mixture and mix well.

Add between 425 and 450 mL of water to the mixture, adjusting based on flour type.

Add 2 tbsp of oil to the mixture and continue mixing until combined.

Switch to using hands to incorporate moisture into the dough without kneading.

Cover the bowl with clean film and let the dough rest for 4 to 12 hours.

After a few hours, check the dough to see how it stretches; it should become more elastic over time.

Punch down the dough gently after resting, then transfer it to a clean counter for shaping.

Shape the dough into a rectangular form to fit into a loaf tin.

Cover the shaped dough for the final proof until it has doubled in size.

Preheat the oven to 220°C (428°F).

Bake the loaf for 50 minutes, and check if it sounds hollow when tapped.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens