No Knead Country Bread Recipe

This recipe for No-Knead Country bread has turned my bread baking world upside down! When I first saw this recipe I thought why would anyone bake bread in a pot? But after trying it I can definitely see why and I am quite sure I will continue doing it for years to come. It is such a wonderful bread I am going to see if I can find a rectangular covered pot so I can make an actual loaf shape – not that there was anything wrong with the round loaf. But it does make for a good excuse to buy another cast-iron pan.

The crust on the loaf is dark and chewy while the inside is soft and full of wonderful air pockets – perfect for holding a thick layer of butter. The time it takes to create this beautiful loaf of bread is so worth the investment.  There is very little actual working time -most of it is waiting and letting the magic happen. The timing that worked best for me was mixing up the dough before bed and letting it sit all night. Late the next morning I formed the bread and let it rise again. Then baked it – talk about an amazing smell, baking bread has to be right up there on the list of the most wonderful aromas.

The original recipe for No-Knead Bread and video from the New York Times uses bran to dust the dough and the loaf before baking but I just used regular flour and the crust was perfect.  The other change I made was to use parchment paper rather than a towel to hold the dough during the second rise. First reason is that I am always looking for the easy way to do things and using parchment meant I could place the entire thing directly into the pot for baking – no flipping required! When the loaf was turned out of the pot onto a rack to cool you could hear the crust still cracking.  It took a lot of restraint not to slice into the loaf right away but it was definitely worth the wait – to let it cool a bit.

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Kudos goes out to the person who figured out this method of No-Knead Bread – it is the most amazing discovery and now anyone can make a beautiful and tasty crusty bread at home!Think making your own bread at home is too much hard work? Think again! This Multigrain No Knead Country Bread is every bit as easy to make as it is good to eat!

I don’t tend to eat much bread, but when I do get the craving for a slice, I like to make my own bread in the comfort of my very own home. For starters, because

Take this Multigrain No Knead Country Bread for instance. While you do have to plan ahead if you’re going to make it, as it needs to rest and rise for a full day before you get to actually bake it, it’s as easy to make as mixing flour and water together in a bowl. Yes, really. That easy!

Artisan No Knead Country Bread

First, you’re going to use a combination of 3 different kinds of flour: 1 cup of unbleached all purpose flour, 1 cup of whole wheat flour, and 1 cup of multigrain flour.

Multigrain flour will often be called 5 grain, 6 grain, 10 grain, 12 grain, etc. It doesn’t really matter which one you choose, so long as it’s multigrain! And if you can’t find multigrain, don’t sweat it. Simply substitute more whole wheat flour for it. 

To that, you’re going to add some actual grains, namely 1/4 cup oat groats, 1/4 cup flax seeds, 1/4 cup bulgur wheat and 1/4 cup sunflower seeds.

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Again, if you can’t find those specific grains and seeds, feel free to substitute any other kind. Steel cut oats, buckwheat groats, poppy seeds, chia seeds, millet, amaranth; those are all great substitutions that come to mind. Just be sure to choose grains or seeds that you can safely chew on in their raw state, without risking breaking a tooth; rice or barley, for instance, might not be your best options… 

Finally, you’ll need to throw in 1 teaspoon of active dry yeast. Please, be sure that your active yeast is actually still active! If you’re in doubt, test it first; it should say on the package how to do that…

The only rule here is to make sure that your water isn’t too hot, which could kill your yeast. Slightly warmer than your body temperature is the way to go!

No Knead Crusty Bread

Cover the bowl with plastic wrap and place it in a warm place to rest for 18 to 24 hours. How long to let the dough rest is not an exact science, it depends more on your schedule… go for a minimum of 18 hours, and a maximum of 24, how’s that?

The real important thing to look for is that your dough must have more than doubled in size and become sort of spongy.

Now you must “punch” the dough, in other words, you have to deflate it. Do that by poking and folding it with the tip of your fingers; the dough will be sticky,

The Ultimate Guide To No Knead Sourdough

Cover the pan loosely with plastic film and place it in a warm place to let the dough rise once more, about 3 hours this time.

Again, this is not an exact science: the dough needs to pretty much double in size. Aim for 3 hours, but anywhere from 2 to 4 would work just fine. Also, the warmer the environment, the faster the dough will rise. If you’re in a pinch, place the pan in the cold oven and turn the oven light on. This will definitely speed things up for you! 

When you are ready to bake your bread, preheat your oven to 400°F; brush the top of your loaf with a little bit of avocado oil and sprinkle with a handful of assorted seeds and grains, if desired.

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Let the bread cool in the pan for a few minutes then take it out of the pan and let it cool on a wire rack for about 30 minutes before slicing and indulging!

Can you get a sense of how chewy and dense yet airy that bread is? And how crazy crispy that crust is? I’m telling you, make this bread once and you’ll want to make it time and time again…

Calories: 118 kcal , Carbohydrates: 20 g , Protein: 4 g , Fat: 2 g , Sodium: 147 mg , Potassium: 113 mg , Fiber: 3 g , Calcium: 16 mg , Iron: 1.3 mg

No Knead Bread — Mark Bittman

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!This Honey Wheat Country Bread (No Knead) recipe is a fantastic option for those who want to make homemade bread without the hassle of kneading. This one pot bread recipe uses a 50/50 combination of unbleached bread flour and whole wheat flour, mixed with honey, water, and yeast to create a delicious and wholesome loaf. The result is a crusty country bread with a tender and moist crumb that is delicious warm with just butter and jam. This easy bread recipe is simple enough for first time bread bakers.

The dough rises and is ready to bake in about 3 hours. There is no kneading, making it an easy recipe for busy home cooks. To learn how to make this easy no knead bread recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. To learn about the health benefits of Honey Wheat Country Bread (No Knead) recipe versus white bread, visit my Blog Comments & Tips below.

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No Knead Farmhouse Bread

This no knead Honey Wheat Country Bread is a one pot bread recipe that uses a 50/50 combination of all-purpose flour and whole wheat flour, mixed with honey, water, and yeast to create a delicious and wholesome loaf. There is no kneading, making it a quick and easy recipe for busy home cooks, and