No-Knead Bread
No-Knead Bread is the simplest loaf of bread you'll ever make! It has a flexible timeline and is pretty foolproof - so if you've never made homemade bread, you can feel confident starting here. You'll feel like Martha when you serve this alongside a bowl of homemade soup!
Servings: 8 to 16 slices
Ingredients
- 2 cups all-purpose flour, spooned & leveled or weighed out 270 grams
- 1 cup white whole wheat flour, spooned & leveled or weighed out 135 grams - you can use 1 cup all-purpose flour here instead
- 1 and 1/2 tsp salt
- 1/4 tsp instant or rapid-rise yeast Not active dry yeast
- 1/2 cup mild lager, room temperature I use Leinenkugel's Honey Weiss
- 3/4 cup water, room temperature
- 1 tbsp white vinegar
Instructions
- Make the Dough & First Rest: Whisk flour, salt, and yeast together in a large bowl. Whisk water, beer and vinegar together in a separate bowl or glass measuring cup. Gently fold water mixture into the dry ingredients, scraping up dry flour from bottom of bowl, until dough starts to form and no dry flour remains. It will look scrappy and shaggy and weird. Don't try to shape it at all - and stop stirring once you have that scrappy bowl of dough (see photo below). Cover bowl tightly with plastic wrap and let sit at room temp for 8-18 hours.2 cups all-purpose flour, spooned & leveled or weighed out , 1 cup white whole wheat flour, spooned & leveled or weighed out , 1 and 1/2 tsp salt, 1/4 tsp instant or rapid-rise yeast, 1/2 cup mild lager, room temperature , 3/4 cup water, room temperature , 1 tbsp white vinegar
- Second Rest: Spray a large piece of parchment paper with cooking spray and set on counter. Next, transfer dough to lightly floured counter and knead for 30 seconds to 1 minute - stopping when it's smooth. Form a ball the best you can - doesn't need to be perfect! Lower the loaf into a dutch oven, using the parchment paper to lift it, letting any excess parchment hang over. Cover tightly with plastic wrap and let rise for 1.5 to 2 hours - or until loaf has doubled in size, and dough springs back minimally when poked gently.
- Bake: Next, use a knife to score the bread, making two slashes to form a cross. Cover the dutch oven and place in cold oven. Turn your oven on to 425℉ and bake for 30 minutes while the oven heats. Remove lid and continue to bake until loaf is golden brown and registers 200-205℉ in the center, about 23-27 minutes. Lift the parchment paper out of the pot to transfer bread to counter, and enjoy warm!
- Serve & Store: Enjoy immediately, while piping hot, with plenty of salted butter! Store leftovers, cooled at room temperature, in an airtight container for 2-3 days.
Notes
Bread recipe adapted from America's Test Kitchen Bread Illustrated Cookbook. Highly recommend it!
Nutrition
Serving: 1slice | Calories: 171kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 437mg | Potassium: 55mg | Fiber: 2g | Sugar: 0.1g | Calcium: 16mg | Iron: 2mg