Wednesday, May 5, 2010

NoKnead Bread, Meanwhile Style

This is my version of the no-knead bread you see around so much these days.  I've modified it by adding some whole grain flour.  I really like the nutty taste that it adds, and it makes me feel a bit better about eating the huge amounts of it that I want to eat.  I got the original recipe from King Arthur and played with it until I was happy.

3 cups lukewarm water
3 cups unbleached all-purpose flour
3 cups white whole wheat flour
1 tablespoon salt
1 1/2 tablespoons instant yeast
*extra flour for dusting

1.  Combine all the ingredients.  You can do it in a bowl, I use an old ice cream bucket.  Just mix them with an wooden spoon for a minute or so until they're mostly mixed together.  You want a gooey dough, but if it seems runny add a bit more(1/4 to 1/2 cup) of either flour.  The ideal consistency is sticky and will spread very slowly.

2.  Allow the dough to rise, covered, for at least 2 hours at room temperature.  Then transfer to the fridge and let it rise there for at another 2 hours.  (okay, I've rushed these steps and honestly not noticed any decline in quality) 

3.  When you want some bread, pull off a piece of dough 1/4 to 1/3 of the total volume.  If it's really sticky, you can sprinkle the surface with a little flour to make it easier to handle.  Plop it on some parchment paper on the counter and sprinkle it with flour.  After an hour to 1 1/2 hours slash the top with a sharp knife.  (This loaf of bread was slashed with a pitifully dull knife and is not nearly as pretty as it should be.  Sorry bread.)

4.  Pick up the dough, parchment and all, and place on a baking stone in a 450 degree oven.  Put a pan or other non-glass vessel in the bottom of the oven and pour in a cup of water, then shut the door quickasyoucan.  The steam is supposed to make the crust chewier.  I like it that way.
5.  Bake for 25-35 minutes, depending on the size of your loaf, until it's a deep golden brown.  Remove from oven and devour.
*  Keep the remainder of the dough in the fridge for up to a week, baking it as you want it.
*  Things not to do:  Don't (for example) try to bake half the recipe in one giant loaf in 35 minutes for Thanksgiving dinner.  Because if you were to do such a thing the loaf would be uncooked in the center and you might be embarrassed and, even worse, not have any bread for Thanksgiving dinner.
*  If you don't have a baking stone, it's no biggie.  Just use a cookie sheet.

This bread makes an awesome addition to any supper, and we really enjoy it with spaghetti and soups.  Sometimes I'll just serve it with butter and sometimes I'll roast garlic and serve it with roasted garlic, extra virgin olive oil, and balsamic vinegar.  Mmmm.


  1. I've seen lots of recipes like this and have wanted to try them, but you made it sound so simple... I am totally going to try it! What do you think about this revisit to winter??? I was so ready for a "spring"...!

  2. Good, let me know how it goes for you!

    I'd rather it was warm, but at least that horrid wind stopped!

  3. Your bread looks fabulous! I definitely want to try this when we get back home...

  4. Do you suppose I could bake this in my mini-oven? It is about the size of a small microwave...I can't think why it wouldn't work, except that it'd be me doing the baking. :)

  5. Are you punking me, Jennifer?! LOL, for real? You can do it! I think that would absolutely work. Just be careful to make a very small loaf the first time until you get a feel for how much it will rise during baking. You have no idea how excited the idea of you baking makes me!!!

  6. I never knew that about the chewier crust. Thanks for posting this recipe. I'll be trying it soon. btw, LOVE King Arthur flour!




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