No-knead bread

No-knead bread

February 7, 2019 Baking Taste 0

A lot of eco-friendly/less waste products are homemade. Mainly because you can buy the ingredients in bulk and make a lot more of the products yourself (and avoid package too!). In the case of homemade bread, it’s also MUCH tastier! AND this no-knead bread doesn’t require a lot of time either. I mean, this dough does require to be left alone for a night, but both before and after that, there is very little ‘hands on’ work.

There is really some magic happening in this bread. The only thing you have to do is stir together som ingredients, let it rest and bake it… and there is your most delicious bread ever! A perfectly crunchy crust and a tasty juicy airy bread inside. You can actually make this bread with a lot of different flours. Just make sure you always use at least half of the plain flour, to make sure it will rise enough to get airy. In my pictures you can see very clearly that the one with plain flour is more airy then the one with some whole grain flour. This one is really delicious:


  • 450 grams of plain flour (2.25 cups)
  • (optional) about 200 grams of whole grain flour (a little less than 1 cup)
  • 1 teaspoon of dry/instant yeast
  • 1 teaspoon of salt
  • about 5 dl water (2 cups)

Method (with lots of pictures)

The night before you want this bread, you’re going to put all the ingredients in a big bowl and stir it together. The consistency should be a bit firm but still sticky. When everything is put together you put a wet teatowel over it to cover (or a waxwrap) and let it stand on the counter for the whole night.

The next morning it will look like the picture below, with bubbles in it. It is now also quite loose.

Prepare a baking sheet with some flour (you could probably use about 3/4 of what I used in the picture below)

Pour the dough on the baking sheet, make sure to scrape your sides so you don’t miss half the bread inside the bowl.

Now you can fold the flour in the bread, just like below. Don’t overdo this, you don’t want to sqeeuze out all the airpockets. Maybe tuck in all sides twice, thats enough.

Then you try to get the folds down (just as good as you can, don’t spend too much time on it). Get rid of the leftover flour (scrape it to the countertop with your spatula) Then drop the whole sheet in your pan or oven dish.

Then you’ll cover it up again for a rest, preferably an hour or so. If you have less time it will work too, but just about half an hour at least (while you clean the kitchen maybe… ;))

Then you put it in the oven (with the lid on)and start on 225C/437F for half an hour. Then you turn down the heat to 200C / 400F and take off the lid for the last 20 minutes to get a browner crust. Meaning you don’t HAVE to do it, it will just look prettier. The bread is done when you tap on it (with a fork) and it sounds hollow 🙂

ENJOY (with some (vegan) herb-butter)


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