No knead bread

Contributed by Food for health editors


No knead bread

This recipe could not be simpler; it requires almost no effort — only a little bit of pre-planning as the dough needs ample time to rise at room temperature. Trust us: it's worth the wait. You'll be rewarded with a hearty loaf of rustic bread that's particularly good for dipping into soups and stews on a cold day. And the best part? There's no need to knead! Try it with a soup from our recipe library! Here are a few suggestions to get you started:

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  6. Really simple asparagus soup

Servings: 12

Prep time: 2 minutes

Ingredients

  • 2 cups all-purpose flour, more for dusting
  • 1 cup whole-wheat flour
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons salt
  • 1 1/2 cup room temperature water

Directions

  1. In a large mixing bowl, combine flour, yeast and salt. Add water and stir until combined. The dough should feel sticky. Cover bowl with plastic wrap and let dough rest 12-18 hours at room temperature. 
  2. When you're ready to bake, pre-heat the oven to 450 degrees. 
  3. Pre-heat a 6- to 8-quart Dutch oven (or similar) in the oven for 30 minutes. 
  4. Meanwhile, remove the dough from the mixing bowl onto a lightly-floured piece of parchment paper and gently shape the dough into a ball.
  5. Once the Dutch oven has finished pre-heating, lift the parchment paper by both ends and very carefully lower the dough so that the parchment lines the bottom. (Be careful: the Dutch oven will be hot!) 
  6. Bake, covered, for 30 minutes. Remove the lid and bake for another 15 minutes until the loaf turns golden brown. 
  7. Cool on a wire rack.

Nutrition information (per serving)

  • Calories: 110
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Cholesterol: 0 g
  • Sodium: 243 mg
  • Total carbohydrate: 23 g
  • Dietary fiber: 2 g
  • Total sugars: 0 g
  • Protein: 4 g