No-Knead Bread

Jan Scott March 30, 2020

Ridiculously easy to make, baking up a daily batch of rustic crusty bread seems almost too good to be true. But it isn’t.

You’ll Need

  • 3 cups all-purpose flour
  • 3 cups whole-wheat flour
  • 1½ Tbsp kosher salt
  • 3 cups warm water
  • 1½ Tbsp yeast
  • 2 Tbsp honey

Prep and Cook

  • 1
    Combine the flours and salt and set aside.
  • 2
    Combine the warm (almost hot, but not too hot to touch) water, yeast and honey, and allow to rest until the yeast is foamy, about 5 minutes.
  • 3
    Add the wet ingredients to the dry and stir with the end of a wooden spoon. Cover with a tea towel or plastic wrap and allow the dough to sit at room temperature for 2 to 3 hours. Transfer to the fridge and leave for an additional 3 hours or up to two days.
  • 4
    When you’re ready to make the bread, preheat the oven to 425°F. Place a parchment-lined uncovered Dutch oven (or baking sheet) inside the oven while it heats, and leave the pot in there for an additional 30 minutes.
  • 5
    While the pot is heating, remove half of the dough from the fridge and place it on a flour-dusted work surface. Shape it into a ball, adding more flour as needed. Make a deep “x” in the top of the dough with a serrated knife. Allow the dough to rest for 30 minutes.
  • 6
    Open the oven and place the ball of dough in the hot pot. Cover with a lid and bake for 30 minutes. Remove the lid and bake for an additional 25 minutes.

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