Friday, February 23, 2018

No-Knead Bread #2

I am a litttttttle excited for this #2 version of overnight No-Knead Bread. Although I do still love my first recipe, I wanted something a little larger and hardier. I like trying to incorporate more whole grains into my diet so this new loaf is part AP Flour and part Dark Rye Flour.

I've tried baking this a variety of ways, but the dutch oven is still the VERY best. Honestly, it was one of my best investments. I dream of having a Le Creuset but for now, my Lodge is holding up just fine! I use this baby for everything, I've even cooked with it on the grill!

Changing the recipe measurements filled up my dutch oven just a little more and made for a more round loaf that was a better size for sandwiches. When you're making bread for 2 or more people, it's nice having a little extra!  I find that this is best when it can sit for 24 hours but in the photos, I did an 8 hour rise and it was still great.

Yield: 1 large loafPin it

No-Knead Bread #2

Simple overnight no-knead bread that's crusty on the outside and chewy on the inside.


  • 3C AP flour  *using dip and level method
  • 1C dark rye flour * (or use AP Flour for all 4 cups)
  • 2 1/4 C water
  • 1 TB yeast
  • 1 1/2 tsp salt


  1. Mix all ingredient in a large bowl, cover with plastic wrap, and let rise in a warm place for at least 8 hours. Dough will be shaggy right after mixing. 
  2. Dough should have expanded quite a bit and have lots of little bubbles on the surface. It will be wet and sticky. Scrape dough out onto a floured surface, shaping dough into a ball. Try to work the dough as little as possible. 
  3. Line a large bowl with parchment paper, place in your dough, and rise again for about 2 hour.  (you can let it rise 1 hour as well, it just won't be quite as tall)
  4. When your dough is 30 minutes until the end of the rise, we are going  to pre-heat the oven to 450° F with your cast iron dutch oven and cover inside.  I let this preheat for 30-40 minutes. 
  5. Carefully remove Dutch oven and set the cover to the side. Transfer your risen dough but picking up by the corners of the parchment paper. Place inside the dutch oven (with parchment paper), put the cover back on, and bake for 30 minutes. Remove cover, and bake for an additional 20. 
  6. When the bread is done, it will have a deep golden crust, and it will sound hollow when tapped on the bottom of the loaf. 
  7. Let cool on a wire rack. If you let it cool in the pan, the steam will make the crust tough. 


* dip and level method: To measure the flour, dip your measuring cup into the bag of flour, and then level the top off with a knife.
Created using The Recipes Generator

No comments:

Post a Comment

Follow by Email

Contact Us


Email *

Message *