No-Knead Bread

This bread is so simple to make, you can mix up the dough before you go to work and bake it when you come home.  The recipe incorporates whole wheat flour as well as flax-seed meal for a tasty and healthy combination.

I’ve given the quantities by weight (with approximate volumes) so that if you own a kitchen scale, you can just add all the ingredients to a single bowl without breaking out the measuring cups and spoons.  Can’t be any simpler than that!

Ingredients:

  • 425g (1 3/4 C) – Luke-warm Water
  • 375g (~3 C) – Unbleached all-purpose flour
  • 217g (~1 3/4 C) – Whole wheat flour
  • 32g (~1/3 C) – Flax seed flour
  • 13g (~2 1/4 tsp.) – Salt
  • 8g (~1 1/2 tsp., or one package) – Instant yeast

Preparation:

  1. Stir together all ingredients into a sticky dough.  Work the dough long enough to incorporate all of the flour, or beat for several minutes with a stand mixer.  Cover bowl with plastic wrap and let stand at room temperature for at least 8 hours; it’ll become bubbly and rise quite a bit, so be sure the bowl is large enough.
  2. Turn out the dough onto a lightly floured surface.  To make a single loaf, choose a 14” to 15” long lidded soneware baker; a 9”x12” oval deep casserole dish with a cover; or a 9” to 10” round, 4” deep baking crock.  To make 2 loaves, lightly grease (or line with parchment) a large baking sheet.
  3. Shape the dough to fit and place it in the lightly greased pan of your choice, smooth side up.  For two loaves, divide the dough in half, shape each into an oval loaf, and place on the prepared baking sheet.  Cover and let rise at room temperature for about 1 hour, until the dough has become puffy and fills the pan about 1/2 full.  Slash the loaf in a cross-hatch pattern or 3 diagonal grooves just before placing into the oven.
  4. If baking in a lidded crock or pan, place in a cold oven. Set the temperature to 450oF oven.  Bake the bread for 45-50 minutes, then remove the lid and continue to bake for another 5-10 minutes until the top is a deep brown, and an instant-read thermometer inserted into the center reads about 205oF.
  5. To bake on a baking sheet, preheat the oven to 400oF, and bake for 25 to 30 minutes, until the bread is deep brown.  Remove the bread from the oven, turn it out onto a rack and cool before slicing.